Reviewed: Sep. 26, 2011

What a beautiful and tasty way to use red cabbage! The flavours were wonderful and I made the recipe as listed but when tasting it there seemed to be something missing. I know it sounds weird but I added a couple of dashes of Worcestershire sauce and it gave it that little bit of umpf that made people go back for seconds and my mom ask for the recipe. Feels good when mothers start asking daughters for recipes... Thank you for sharing!

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Reviewer:

Damaris

Reviewed: Apr. 5, 2010

I liked it overall, my husband liked the flavor but not the texture and my 5 year old gagged on the small cabbage strings. Not the most kid friendly but I expected that. Has a great Chutney flavor with the spices used. Did only 2T butter to make it a bit healthier and half a head of cabbage. Sliced the cabbage and half an onion thin on my mandoline, and chopped the apricots with a knife. Nice change for a side dish. Added it to my turkey meatloaf dinner. Wouldn't change a thing!

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Reviewer:

brendenj

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Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Mar. 7, 2010

This is a very tasty way to enjoy red cabbage! I decreased the butter to 2 T and the preserves (actually used some mystery jelly from well-meaning relatives) to 2 T, and used dried mixed fruit, which happened to include some apricots, but also apples and pears. The point is: you won't miss the extra butter, and if you don't have the precise ingredients, you can probably make do with something already in your fridge. Enjoy!

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Reviewer:

Audrey Jeanne

Reviewed: Dec. 6, 2009

I borrowed another reviewer's idea and added feta cheese. It was tasty and looked pretty as well.

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Reviewer:

IndigoCharm

Reviewed: Nov. 8, 2009

I followed this recipe to the letter. Allspice? If your going to use vinagar you need sugar. I did not care for this.

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Reviewer:

MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 22, 2009

I cut this recipe down to 4 serving. I used fresh apricots, so I put in 3/4 cup. It was a little sweet for me, but my husband loved it.

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Reviewer:

Karen

Reviewed: Jun. 4, 2009

I enjoyed this, but BF quit after a few bites--and he eats everything (hence the 3 stars instead of 4). I'd make some changes for personal preference: use about a quarter of the apricots (I used unsweetened and unsulfured, which are a bit more tart and too strong in this dish), half the spices, and twice the onions (which I caramelized). The onions, while sweet themselves, really helped balance out the sweetness and tang of the sauce. I used olive oil instead of butter. Overall, a very interesting dish!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 13, 2009

I made this for lunch one day. I just used more of the apricot preserves, because I had no dried apricots. Everyone loved it. Much better than the usual red cabbage & apple recipe.

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Reviewer:

jokin

Reviewed: Dec. 15, 2008

Delish!!! Loved it. I am definitely making this again. Sweet and tart, good hot or cold.

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Reviewer:

RUTHSCHMIDT

Reviewed: Oct. 8, 2008

This was very simple to make and really terrific tasting. I didn't have allspice, so I used pumpkin pie spice and added some mace and white pepper. My boyfriend absolutely loved it and I will certainly be making it again. I served it with sweet chicken sausage, and it was a perfect pairing. My one suggestion would be to chop the dried apricots into small bits, rather than just slicing them.

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