Ingredients
6 T (3/4 stick) butter
1- 8 oz red onion, thinly sliced
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 & 1/2 lb red cabbage, quartered, cored, very thinly sliced
3/4 cup thinly sliced dried apricots
1/4 cup apricot preserves
1/4 cup Sparrow Lane Blackberry Balsamic Vinegar
Instructions
Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and stir1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)
