Red Cabbage With Apricots And Balsamic Vinegar Recipe

I discovered this recipe to be incredibly delicious. Initially, it was a bit lacking in flavor, so I decided to enhance it by adding extra balsamic vinegar, crumbled feta cheese, and being generous with salt and pepper.

I found this dish enjoyable, although my boyfriend stopped eating after a few bites - and he usually eats everything (hence the 3 stars instead of 4). I would make some adjustments based on personal preference: reduce the amount of apricots by about a quarter (I used unsweetened and unsulfured, which were a bit too tart and strong in this dish), cut down on the spices by half, and double the amount of onions (which I caramelized). The onions, despite being sweet themselves, really helped to balance out the sweetness and tanginess of the sauce. I opted for olive oil instead of butter. Overall, it was a very intriguing dish!

Great when made with fresh apricots and honey instead of dried apricots and preserves. Delicious when topped with coarsely minced and fried pork, served with a side salad for a satisfying meal.

This red cabbage dish, seasoned with allspice, nutmeg, and balsamic vinegar, turned out to be pleasantly mild. Next time, I might chop the apricots coarsely to ensure a burst of apricot flavor in every bite. While I followed the recipe as directed, I did end up tweaking the seasonings and adding extra balsamic to better match our preferences.

I brought this dish to a big party and it was a hit! The aroma and flavor were amazing, and people couldn't get enough of it. They even went back for seconds! Everyone asked for the recipe. If you prefer a more savory taste, you can reduce the amount of preserves (I did this and added extra chopped apricots). Don't forget to add salt and pepper to enhance the flavors. I always adjust the taste as I cook to avoid it becoming too sweet. I might have added extra onions, and I remember having some leftover cabbage which I tossed in as well.

This recipe is a delightful way to savor red cabbage! I reduced the butter to 2 tablespoons and the preserves (I ended up using a random jelly gifted by relatives) to 2 tablespoons. I also opted for dried mixed fruit, containing apricots, apples, and pears. The beauty is, you won't notice the decrease in butter, and if you lack exact ingredients, you can likely substitute with items on hand in your fridge. Give it a try and savor!

I had never cooked red cabbage before and didn't measure the cabbage, but I think I ended up using more than 1 1/2 lbs. I used a large whole red cabbage for this recipe. Instead of preserves, I used homemade marmalade and added around a cup of it. I also included some vinegar and followed the rest of the recipe closely. The result was fantastic! The dish had a good amount of salt and pepper, and it turned out amazing!

I absolutely adore both green and red cabbage. I prepared this dish with juicy raisins and a hint of brown sugar. It has become a favorite of my wife's, so I whip it up every week without fail.

I decided to multiply the recipe by three for a church potluck, estimating the additional ingredients, and the result was fantastic. I prepared it a day in advance and opted to serve it cold for convenience in transportation. I mixed in some blue cheese crumbles, which added a nice touch. Personally, I preferred it warm, but those who didn't experience it warm made comments like "best red cabbage ever," "lovely sweetness," and "yours had those delicious bits like apricots." It's a unique twist on red cabbage - some might have to acquire a taste for it, but it's definitely worth it!

My whole family absolutely adored it, even my most selective eater! Personally, I found it a bit too sweet, so I would recommend reducing the amount of preserves used, perhaps to just a tablespoon or two. I also only used half of the butter indicated in the recipe, and it turned out wonderfully. Thank you so much!

We paired this dish with our Christmas goose, and it was a hit with everyone who tried it - they all asked for the recipe! I didn't have any ground allspice available, so I used pumpkin pie spice instead. Skipping the preserves, as suggested by others, resulted in a perfect mix of sweetness and tartness. This recipe is definitely a keeper.

Absolutely scrumptious!!! I decided to enhance the flavors by adding extra allspice, nutmeg, and apricot preserves - next time, I'm considering doubling the quantities. The taste is superb, with the perfect level of sweetness. Thank you for the fantastic recipe!!

This combination did not work well for me.

Such a delightful and flavorful way to enjoy red cabbage! The taste was absolutely fantastic following the original recipe, but there was a subtle element missing when I first tried it. Call it crazy, but I decided to add a few dashes of Worcestershire sauce, and it truly elevated the dish to a whole new level. The extra kick it provided made everyone reach for seconds, and even prompted my mom to request the recipe. It's a wonderful feeling when moms seek out their daughters' recipes. Thank you for sharing this delightful recipe!

Overall, I enjoyed it, although my husband wasn't a fan of the texture but liked the flavor. Unfortunately, my 5-year-old had a hard time with the small cabbage strings, which I anticipated since it's not the most kid-friendly dish. The chutney flavor was excellent, thanks to the spices used. To make it a bit healthier, I used only 2 tablespoons of butter and half a head of cabbage. I thinly sliced the cabbage and half an onion using my mandoline, and chopped the apricots with a knife. It was a pleasant departure as a side dish and paired well with my turkey meatloaf dinner. I wouldn't change a thing!

I tried a fellow reviewer's suggestion and incorporated feta cheese into my dish. The result was not only delicious, but also visually appealing.

I followed this recipe exactly as written. Allspice? If you're going to use vinegar, you need sugar. Personally, I did not enjoy this dish.

I adjusted this recipe to serve 4 people. I opted for fresh apricots and used 3/4 cup instead. It turned out a bit too sweet for my taste, but my husband absolutely enjoyed it.

I prepared this dish for lunch one day using extra apricot preserves instead of dried apricots, and it turned out amazing! It was a hit with everyone and surpassed the traditional red cabbage and apple recipe.