Red Cabbage with Apricots and Balsamic Vinegar

• 6 tablespoons (3/4 stick) butter
• 1 8-ounce red onion, thinly sliced
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1 1/2-pound red cabbage, quartered, cored, very thinly sliced
• 3/4 cup thinly sliced dried apricots
• 1/4 cup apricot preserves
• 1/4 cup balsamic vinegar

1. Melt butter in heavy large pot over medium-high heat.
2. Add onion, allspice and nutmeg and toss 1 minute.
3. Add cabbage and apricots and saute until well coated, about 2 minutes.
4. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes.
5. Season with salt and pepper.
6. (Can be prepared 1 day ahead.
7. Cover and keep refrigerated.
8. Rewarm over medium heat before serving.)

butter, red onion, ground allspice, ground nutmeg, red cabbage, apricots, apricot preserves, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/red-cabbage-with-apricots-and-balsamic-vinegar-15649 (may not work)