Red Cabbage With Apricots And Balsamic Vinegar

This is a very mild cooked red cabbage dish considering it has allspice, nutmeg and balsamic vinegar. I think I would coarsely chop the apricots in the future, so that you can get a little apricot in each bite. I prepared this exactly as written, but ended up adjusting the seasonings and adding a little more balsamic just to suit our taste preference.

We served this with our goose at Christmas and everyone loved it and asked for the recipe. I didn’t have ground allspice on hand so I substituted pumpkin pie spice in its place. As others noted, I omitted the preserves and found the recipe had a perfect balance of sweetness and tartness. This is a keeper.

Absolutely delicious!!! I added a bit more allspice, nutmeg, and apricot preserves-next time I think I will double the amounts. Wonderful taste with just the right amount of sweetness. Thanks for the wonderful recipe!!

I love cabbage both green and red. I made this using plump raisins and a teaspoon of brown sugar. My wife loves this one, so, I make it once a week.

I have never made red cabbage before and I didn’t weigh the cabbage before I started so I’m guessing I used more than 1 1/2 lbs. I used the whole red cabbage and it was big. I substituted home made marmalade for preserves and used about a cup of that. I also added vinegar and followed the rest of the recipe pretty much. Turned out amazing! Lots of s & p.

Good with fresh apricots and honey substituted for dried apricots and preserves. Good with coarsely minced and fried pork on top with a side salad for a full meal.

Not a good combination to me.

My family loved it!!! Even my picky eater!! I thought it was too sweet so I would cut down on the preserves, maybe even down to a tablespoon or 2. I used half the butter called for and it was still great. Thank you!!

I made this and took it to a large party. Everyone raved about it. It smelled and tasted delicious. They ate two bowls full of it!! Everyohe wanted the recipe. You can put less preserves in if you want it more savory (I cut the preserves, but added more chopped apricots) and be sure to add the salt and pepper, which heighten the taste. I always taste as I go to avoid the “too sweet” thing that afflicts many recipes. I may have added a little more onion as well and I know I had cabbage left over and threw that in there, too.

What a beautiful and tasty way to use red cabbage! The flavours were wonderful and I made the recipe as listed but when tasting it there seemed to be something missing. I know it sounds weird but I added a couple of dashes of Worcestershire sauce and it gave it that little bit of umpf that made people go back for seconds and my mom ask for the recipe. Feels good when mothers start asking daughters for recipes… Thank you for sharing!

I liked it overall, my husband liked the flavor but not the texture and my 5 year old gagged on the small cabbage strings. Not the most kid friendly but I expected that. Has a great Chutney flavor with the spices used. Did only 2T butter to make it a bit healthier and half a head of cabbage. Sliced the cabbage and half an onion thin on my mandoline, and chopped the apricots with a knife. Nice change for a side dish. Added it to my turkey meatloaf dinner. Wouldn’t change a thing!

This is a very tasty way to enjoy red cabbage! I decreased the butter to 2 T and the preserves (actually used some mystery jelly from well-meaning relatives) to 2 T, and used dried mixed fruit, which happened to include some apricots, but also apples and pears. The point is: you won’t miss the extra butter, and if you don’t have the precise ingredients, you can probably make do with something already in your fridge. Enjoy!

I borrowed another reviewer’s idea and added feta cheese. It was tasty and looked pretty as well.

I followed this recipe to the letter. Allspice? If your going to use vinagar you need sugar. I did not care for this.

I cut this recipe down to 4 serving. I used fresh apricots, so I put in 3/4 cup. It was a little sweet for me, but my husband loved it.

I enjoyed this, but BF quit after a few bites–and he eats everything (hence the 3 stars instead of 4). I’d make some changes for personal preference: use about a quarter of the apricots (I used unsweetened and unsulfured, which are a bit more tart and too strong in this dish), half the spices, and twice the onions (which I caramelized). The onions, while sweet themselves, really helped balance out the sweetness and tang of the sauce. I used olive oil instead of butter. Overall, a very interesting dish!

I made this for lunch one day. I just used more of the apricot preserves, because I had no dried apricots. Everyone loved it. Much better than the usual red cabbage & apple recipe.

Delish!!! Loved it. I am definitely making this again. Sweet and tart, good hot or cold.

This was very simple to make and really terrific tasting. I didn’t have allspice, so I used pumpkin pie spice and added some mace and white pepper. My boyfriend absolutely loved it and I will certainly be making it again. I served it with sweet chicken sausage, and it was a perfect pairing. My one suggestion would be to chop the dried apricots into small bits, rather than just slicing them.

Really yummy – I substituted celery for the capsicum (as I didn’t have any caps) and sprinkled sesame seeds through the whole lot…. am taking the leftovers cold for a salad lunch at work tomorrow.

This is extremely tasty and unique! I tried it once over baked chicken and once as a side dish.