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Red Cabbage with Apricots and Wild Blueberry Balsamic Condimento

An Olive and Balsamic Condimento Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

10 minutes


6 people


  • 4 Tablespoons Organic Butter Olive Oil
  • 1 8oz. red onion, thinly sliced
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 ½ pound red cabbage, quartered, cored, very thinly sliced
  • ¾ cup thinly sliced dried apricots
  • ¼ cup apricot preserves
  • ¼ cup Wild Blueberry Balsamic Condimento


  • Heat Organic 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 Condimento 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. Rewarm over medium heat before serving.
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