Red Cabbage with Apricots and Balsamic Vinegar
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 cup apricot preserves
- 1/4 cup balsamic vinegar
- 6 tablespoons (3/4 stick) butter
- Carbohydrate 31 g(10%)
- Cholesterol 31 mg(10%)
- Fat 12 g(18%)
- Fiber 4 g(15%)
- Protein 3 g(5%)
- Saturated Fat 7 g(37%)
- Sodium 37 mg(2%)
- Calories 225
Preparation Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)
Preparation Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)
