Red Cabbage and Onions with Apples and Apricots

Add some color to the Thanksgiving table! This recipe uses seasonal ingredients to create a vibrant side dish that pairs beautifully with roasted turkey, or just about any braised, grilled, or roasted meat. The lush flavor of the onions goes well with the mildly bitter red cabbage and the sweetness of apple and dried apricot.

Red Cabbage and Onions with Apples and Apricots

Not only does the recipe add cheery, autumn colors to the table. It’s a lifesaver in a busy kitchen. With so many holiday dishes that need to bake in the oven, this one comes together easily on the stovetop.

Red Cabbage and Onions with Apples and Apricots

Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

  • 1 ½ tablespoons canola oil
  • 1 ½ lbs. yellow onions, thinly-sliced
  • ½ lb. red cabbage, thinly-sliced or shredded
  • 1 ½ lbs. Granny Smith apples, cored and diced into medium pieces
  • 1 cup chopped dried apricots
  • 1 teaspoon Kosher salt
  • ½ teaspoon cracked black pepper
  • ½ cup vegetable broth
  • 1 tablespoon caraway seeds, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon orange zest

Preparation

Heat oil in a large sauté pan, add onions and stir well. Cook 8-10 minutes on medium-high heat. Add cabbage, apples, apricots, salt and pepper. Cook 3-4 minutes.

Add vegetable broth and caraway seeds. Stir to mix all ingredients. Cover cabbage mixture and reduce heat to medium-low. Cook an additional 10-12 minutes, stirring occasionally. Before serving, stir in parsley and orange zest and keep warm.


Red Cabbage and Onions with Apples and Apricots

Be sure to check out our other delicious holiday recipes like Roast Turkey Breast with Balsamic Caramelized Onions  and Mixed Green Salad with Fall Fruits and Frizzled Onions. Follow us on Pinterest and on Twitter for regular updates.

We also love your feedback! Share how you are making a place for onions at the holiday table and use the hashtag #onionsatthetable! 

Recipe provided by the National Onion Association. Text and images by Lori Rice

Posted in Dinner Recipes, Events and Celebrations, Recipes with Permission | 7 Comments