RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR

Red Cabbage With Apricots And Balsamic Vinegar image

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.

Provided by JOE PASQUALE

Yield 6

Number Of Ingredients 10

Ingredients

6 tablespoons butter
1 red onion, thinly sliced
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 ½ pounds red cabbage, thinly sliced
¾ cup dried apricots, sliced
¼ cup apricot preserves
¼ cup balsamic vinegar
salt to taste
ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 30.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 122.8 mg, Sugar 21.1 g