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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
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.
Yield: 6 servings (Serving size: 6 servings)
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
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.
Yield: 6 servings (Serving size: 6 servings)
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