Red Cabbage with Apricots and Lemon
|Red cabbage||2 1⁄2 Pound, cored and thinly sliced|
|Dried apricots||1 Cup (16 tbs), chopped|
|Honey||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
In a 4-quart or larger electric slow cooker, combine cabbage and apricots.
In a small bowl, mix honey and lemon juice; drizzle over cabbage mixture.
Pour in wine.
Cover and cook at low setting until cabbage is very tender to bite (5 1/2 to 6 1/2 hours).
Season to taste with salt.