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Red Cabbage With Apricots And Balsamic Vinegar

By: JOE PASQUALE

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

Rate/Review | Read Reviews (28)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

6 tablespoons butter
1 red onion, thinly sliced
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/2 pounds red cabbage, thinly sliced
3/4 cup dried apricots, sliced
1/4 cup apricot preserves
1/4 cup balsamic vinegar
salt to taste
ground black pepper to taste

Directions

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.