Red Cabbage with Apricots and Balsamic Vinegar

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Red Cabbage with Apricots and Balsamic Vinegar

 

6 tablespoons (3/4 stick) butter

1 8-ounce red onion, thinly sliced

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 1 1/2-pound red cabbage, quartered, cored, very thinly sliced

3/4 cup thinly sliced dried apricots

1/4 cup apricot preserves

1/4 cup balsamic vinegar

 

 

 

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.)

 

Serves 6.

 

Source: Bon Appétit, November 1998

Formatted by Chupa Babi: 06.04.08

 

ChupaNote: add 1 teaspoon red flakes to the butter when adding the onion.

Gives a nice sweet and hot bite (add more if you don't mind getting bitten!).

 

" Here's a sweet-tart addition to your menu. "

 

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