Red Cabbage With Apricots And Balsamic Vinegar3 Reviews
“Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving.” - by JOE PASQUALE
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 223 cal
- 11.9 g
- 30.6 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This was too sweet but the flavor was good. i would not add as much preserve if i made it again...." See more"
"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 called for..." See more. I also used white onion instead of red. The final result is pretty, and it tastes very good. It is unique, sweet, and a little tangy. I would recommend. :-)"
"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 you wan..." See moret it more savory (I cut the preserves, but added more chopped apricots) and be sure to add the salt and pepper, which heighten the taste. I always taste as I go to avoid the "too sweet" thing that afflicts many recipes. I may have added a little more onion as well and I know I had cabbage left over and threw that in there, too."
Grandma Jeanette's Amazing German Red Cabbage
Red Cabbage With Apricots And Balsamic Vinegar
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