- Thinly slice the onion; slice the cabbage.
- Melt butter in a heavy large pot over medium heat. Put onion, allspice, and nutmeg; toss for 1 minute. Now it's time to add cabbage and apricots.
- Sauté until well coated, about 2 minutes. Put apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes.
- Season it with salt and pepper. Store it, covered, in the refrigerator if making ahead.