Red Cabbage With Apricots And Balsamic Vinegar

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. Originally submitted to"

Ingredients {{adjustedServings}} servings 223 cals

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Original recipe yields 6 servings



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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  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


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

Chuck T.

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 searching for something a little different. I made this dish on a lark and man oh man did everybody love it. What a great combination of ingredients that resulted in a uniquely flavored dish and the visual appeal was second to none. My friends just raved about it and it literally was all gone in a number of minutes. Thanks for the great dish. P.S. I am preparing it again today for a Pittsburgh Steeler party at a friends.


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.