Red Cabbage With Apricots And Balsamic Vinegar

    • 6 tablespoons butter
    • 1 red onion, thinly sliced
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 1 1/2 pounds red cabbage, thinly sliced
    • 3/4 cup dried apricots, sliced
    • 1/4 cup apricot preserves
    • 1/4 cup balsamic vinegar
    • salt to taste
    • ground black pepper to taste
    1. 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.