Red Cabbage With Apricots And Balsamic Vinegar

Red Cabbage With Apricots And Balsamic Vinegar

31

"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."

Ingredients

{{adjustedServings}} servings 223 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

31
  1. 32 Ratings

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I found this recipie absolutely delicious. It was a little bland at first, so I added a bit more balsamic, crumbled feta cheese and was generous with the salt & pepper

Twice a year I go on retreat up to the mountains. I have the privlege of preparing dinner for 75 - 85 people on a Saturday night. I have been doing this for a number of years and I am always sea...

This cabbage salad is a nice variation from the usual apple-cabbage salad. My husband and I enjoyed this with pork chops and small roasted new potatoes.I will definitely be making this again.