February 21, 2024
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February 21, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Spring Into Fall With Colorful Cabbage

Red Cabbage With Apricots and Balsamic Vinegar


  • 6 tablespoon margarine or oil
  • 1 red onion sliced
  • ½ teaspoon ground allspice
  • ½ teaspoon nutmeg
  • 1 ½ pounds thinly sliced red cabbage
  • ¾ cup dried apricots, sliced
  • ¼ cup apricot preserves
  • ¼ cup balsamic vinegar, salt and pepper to taste.


➀ Melt margarine or oil. Add onion and first 2 spices. Toss for 1 minute.

➁ Add cabbage and apricots. Saute until well coated for about two minutes. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6-10 minutes.

➂ Season with salt and pepper.

➃ Store covered in the refrigerator if making ahead and serve warm.

Granted, it sounds like a rare combination but it does taste good! (I have frozen it and warmed it with no problem.)


By Nina Glick

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