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Red Cabbage with Apricots and Balsamic Vinegar

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Red Cabbage with Apricots and Balsamic Vinegar

Prep Time: Cook Time:

Ingredients

  • Butter without salt | 6.00 tbsp
  • Onions raw | 1.00 medium 2-1/2" dia
  • Spices, allspice, ground | 0.50 tsp
  • Spices, nutmeg, ground | 0.25 tsp
  • Cabbage, red, raw | 1.00 head, medium about 5" dia
  • Dried apricots, uncooked | 0.75 cup, halves
  • Apricot jam | 2.00 oz
  • Balsamic vinegar | 0.25 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 221.44 mg

Fat per serving: 11.89 g

Saturated fat per serving: 7.34 g

Protein per serving: 2.92 g

Sodium per serving: 73.53 mg

Cholesterol per serving: 30.53 g

Instructions

  1. Thinly slice the onion; slice the cabbage.
  2. 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.
  3. 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.
  4. Season it with salt and pepper. Store it, covered, in the refrigerator if making ahead.

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