Really yummy - I substituted celery for the capsicum (as I didn't have any caps) and sprinkled sesame seeds through the whole lot.... am taking the leftovers cold for a salad lunch at work tomorrow.

This is extremely tasty and unique! I tried it once over baked chicken and once as a side dish.

I followed the recipe exactly -but it was a bit too sweet for my liking, sort of like a "candied" taste. I am going to wait a while and try it again with just a drop of preserve for flavor or none at all.

Twice a year I go on retreat up to the mountains. I have the privlege of preparing dinner for 75 - 85 people on a Saturday night. I have been doing this for a number of years and I am always searching for something a little different. I made this dish on a lark and man oh man did everybody love it. What a great combination of ingredients that resulted in a uniquely flavored dish and the visual appeal was second to none. My friends just raved about it and it literally was all gone in a number of minutes. Thanks for the great dish. P.S. I am preparing it again today for a Pittsburgh Steeler party at a friends.

i tripled the recipe (!) for a church potluck, just "guess-timating" the other ingredients and it turned out great. i made it a day ahead of time and decided to serve it cold (due to ease of transporting, etc.) with bleu cheese crumbles mixed in. i preferred it when it was hot, but those who didn't know what they were missing temperature-wise said things like "best red cabbage", "it's nice with the sweetness", and "yours had the yummy stuff (i.e.- apricots) in it." it's definitely an interesting take on red cabbage and might be an acquired taste.... but one worth acquiring!

This was great for something different to serve at Thanksgiving.

Very very good, aittle more sweet than tart, but it was a real hit that I'd make again.

A little tart

Didn't really like this. The flavours of nutmeg & all spice in a savoury dish just didn't work for us. Won't be making again.

I really enjoyed this recipe...my husband wasn't so wild about it. I loved the tart flavor. It makes a bunch, so be prepared!

A bit different, but nice and tangy. Leftovers are pretty good too.

I used home dried plums in place of apricots, peach jam, yellow onion, green cabbage and olive oil - 2TBSP. Since I changed the recipe so much, I won't give it a star rating. However, the recipe is a nice sweet n'sour cabbage with interesting spices. I look forward to trying it with dried apricots.

I found this recipie absolutely delicious. It was a little bland at first, so I added a bit more balsamic, crumbled feta cheese and was generous with the salt & pepper

EXCELLENT mix of flavors. Dish is tastier with crispier cabbage (I've made this several times, as you can tell)

Easy, great colour not just for "high holidays" I served it with Tuna steaks in a wasabi marinate, you can do it ahead and just heat it up in a skillet a large one! Real crowd pleaser, not really kid oriented, it's cabbage remember.

This was different for us but we both had it with lamb chops and found it great. It won't be eaten that often, but a great receipe to have.

This cabbage salad is a nice variation from the usual apple-cabbage salad. My husband and I enjoyed this with pork chops and small roasted new potatoes.I will definitely be making this again.

This was not a big hit in my family.