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My review
Red Cabbage With Apricots And Balsamic Vinegar
JOE PASQUALE
"Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving. Originally submitted to ThanksgivingRecipe.com."
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Ingredients
servings 223 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.
Nutrition Facts
Per Serving: 223 calories; 11.9 g fat; 30.6 g carbohydrates; 2.6 g protein; 31 mg cholesterol; 123 mg sodium. Full nutrition
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Reviews
Read all reviews 3740 Ratings
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Most helpful positive review
10/9/2004
I found this recipie absolutely delicious. It was a little bland at first, so I added a bit more balsamic, crumbled feta cheese and was generous with the salt & pepper
Most helpful critical review
10/23/2005
This was too sweet but the flavor was good. i would not add as much preserve if i made it again.
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10/9/2004
I found this recipie absolutely delicious. It was a little bland at first, so I added a bit more balsamic, crumbled feta cheese and was generous with the salt & pepper
11/11/2007
Twice a year I go on retreat up to the mountains. I have the privlege of preparing dinner for 75 - 85 people on a Saturday night. I have been doing this for a number of years and I am always sea...
10/23/2005
This was too sweet but the flavor was good. i would not add as much preserve if i made it again.
6/4/2002
This cabbage salad is a nice variation from the usual apple-cabbage salad. My husband and I enjoyed this with pork chops and small roasted new potatoes.I will definitely be making this again.
5/8/2002
Easy, great colour not just for "high holidays" I served it with Tuna steaks in a wasabi marinate, you can do it ahead and just heat it up in a skillet a large one! Real crowd pleaser, not real...
11/10/2007
I really liked this recipe! It was fun to make, smelled delicious the whole way through, and tastes very good. I used a little more than a cup of apricots instead of the 3/4 that the recipe call...
4/16/2003
EXCELLENT mix of flavors. Dish is tastier with crispier cabbage (I've made this several times, as you can tell)
3/19/2007
i tripled the recipe (!) for a church potluck, just "guess-timating" the other ingredients and it turned out great. i made it a day ahead of time and decided to serve it cold (due to ease of tr...