Red Cabbage with Apricots and Blueberry Balsamic

4 Tbsp. Butter Olive Oil
1 - 8 oz. red onion, thinly sliced
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1 1/2 lbs. red cabbage, quartered, cored, very thinly sliced
3/4 c. thinly sliced dried apricots
1/4 c. apricot preserves
1/4 c. Blueberry Balsamic 


Heat Butter Olive Oil in heavy large pot over medium-high heat. Add onion, allspice, and nutmeg and toss one minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and Wild Blueberry Balsamic 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. Warm over medium heat before serving.

*Alternatively, use a few Tbsp. of a quality jam instead of preserves, like any of our Just for Cheese Jams! Yum! 

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