Red Cabbage with Apricots and Blackberry Balsamic Vinegar

Red Cabbage with Apricots and Blackberry Balsamic Vinegar

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Ingredients

  • 6 tablespoons (3/4 stick) butter
  • 1- 8 ounce red onion, thinly sliced
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 pounds red cabbage, quartered, cored, very thinly sliced
  • 3/4 cup thinly sliced dried apricots
  • 1/4 cup apricot preserves
  • 1/4 cup Sparrow Lane Blackberry Balsamic Vinegar

Instructions

  1. Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and stir 1 minute.
  2. Add cabbage and apricots and sauté until well coated, about 2 minutes.
  3. 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.

Notes

Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.

7.8.1.2
22
https://mindbodykitchen.com/2018/11/26/red-cabbage-with-apricots-and-blackberry-balsamic-vinegar/

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