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Red Cabbage With Apricots And Balsamic Vinegar

"Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving."
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Ingredients

servings 223 cals
Original recipe yields 6 servings

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Directions

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  1. Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

Nutrition Facts


Per Serving: 223 calories; 11.9 g fat; 30.6 g carbohydrates; 2.6 g protein; 31 mg cholesterol; 123 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I really liked this recipe! It was fun to make, smelled delicious the whole way through, and tastes very good. I used a little more than a cup of apricots instead of the 3/4 that the recipe call...

Most helpful critical review

This was too sweet but the flavor was good. i would not add as much preserve if i made it again.

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This was too sweet but the flavor was good. i would not add as much preserve if i made it again.

I really liked this recipe! It was fun to make, smelled delicious the whole way through, and tastes very good. I used a little more than a cup of apricots instead of the 3/4 that the recipe call...

I made this and took it to a large party. Everyone raved about it. It smelled and tasted delicious. They ate two bowls full of it!! Everyohe wanted the recipe. You can put less preserves in if y...

This is a very mild cooked red cabbage dish considering it has allspice, nutmeg and balsamic vinegar. I think I would coarsely chop the apricots in the future, so that you can get a little apri...

I love cabbage both green and red. I made this using plump raisins and a teaspoon of brown sugar. My wife loves this one, so, I make it once a week.

I have never made red cabbage before and I didn't weigh the cabbage before I started so I'm guessing I used more than 1 1/2 lbs. I used the whole red cabbage and it was big. I substituted hom...