Red Cabbage With Apricots And Balsamic Vinegar
Cover the container with a piece of cheesecloth secured with a rubber band.
Recipe Summary Red Cabbage With Apricots And Balsamic Vinegar
Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving. Originally submitted to ThanksgivingRecipe.com.
Ingredients | Making Red Wine Vinegar6 tablespoons butter1 red onion, thinly sliced½ teaspoon ground allspice¼ teaspoon ground nutmeg1 ½ pounds red cabbage, thinly sliced¾ cup dried apricots, sliced¼ cup apricot preserves¼ cup balsamic vinegarsalt to tasteground black pepper to tasteDirectionsMelt 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.Info | Making Red Wine VinegarServings: 6 Yield: 6 servings
TAG : Red Cabbage With Apricots And Balsamic VinegarSide Dish, Vegetables,
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Making Red Wine Vinegar / Now check to see if a mother has formed and taste to see if the wine has turned into vinegar.
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