Reviewed: Jul. 25, 2008

I absolutely love this recipie for any day when I feel like using up some of that uneaten lettuce in the house. However, does it matter what color the cabbage is? I am growing my own garden, and have used a few green cabbage heads, znd the recipie tasted the same. I am unaware of any difference in taste between cabbages.

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AEENJOY

	Cooking Level: Intermediate
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Reviewed: Dec. 31, 2007

This recipe was just wonderful. I made it exactly as written and thought it just a bit too sour. I did reduce the vinegar and sugar just a bit. It is wonderful along side of the Sweet and Sour Pork Patties recipe. I served the Sweet and Sour Pork Patties, Danish Christmas Red Cabbage and mashed potatoes for a after Christmas dinner. It was a huge hit.

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Mandi4Timmy

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: Fremont, Wisconsin, USA
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Reviewed: Aug. 27, 2007

I am eating this while I am typing...It is soooo good! I did change/add just a couple of things: used Splenda for half of the sugar called for; used half white vinegar half apple cider vinegar; added a bay leaf, two whole cloves and a small onion. Hit the spot, I tell ya!

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RHIANNON1313

	Cooking Level: Expert Home Town: Clearwater, Florida, USA
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Reviewed: Jan. 1, 2007

Very good, quite tangy and fairly sweet, you taste the vinegar much more than the sugar. Quite a similar flavour to a tangy, non-creamy coleslaw that many Americans will have encountered. If you want something sweet do try the jam or other reviewers' suggestions, however made as per recipe it is exactly what I expected and would make a good side dish either as a veggie (serve with sour cream) or in place of cranberry sauce. I imagine it keeps well, too.

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OCTOVUS


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Reviewed: Dec. 20, 2006

I have made this for years, as mentioned, excellent w/any plain meat, pork, roast, poultry, etc. You can adjust by keeping the proportion of sugar/vinegar. I always use cider vinegar and add some cloves. First came across the recipe as a german dish to serve w/Saurbraten. I like it better than the thick sauced ones you see in some restaurants. The flavor is bolder!

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NANETTE


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Reviewed: Dec. 20, 2006

"Absolutely Delicious". Made this dish a couple of years ago exactly as indicated. Family and friends love it. A must on our Holiday Menus. Happy Holidays!!

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KathyS


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Reviewed: Dec. 20, 2006

i have read the other reviews and as i am also danish i would suggest using 1 jar of red current jelly instead of the sugar,1/2 cup vinigar only a little water and simmer for about 2 hours stirring every so often, this is the way my mother made it for the last 50 years and it always turns out, it freezes really well as well, so you can make a double batch and take it out when needed.

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GITTE1


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Reviewed: Sep. 24, 2006

I don't know about this. It was ok, but I guess I'm not a fan of sweet tasting cabbage. While it was cooking, I thought it was too strong smelling so I drained it and continued to boil it with clear water. Wasn't bad tho...

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JanetCanuck

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada Living In: Surrey, British Columbia, Canada
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Reviewed: Feb. 17, 2006

Fantastic... something different for company... and just perfect with Pork Dishes....

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WINDSOR64

	Home Town: Bethlehem, Pennsylvania, USA Living In: Plymouth Meeting, Pennsylvania, USA
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Reviewed: Jan. 12, 2006

I shredded this cabbage lenghtwise and fine, and found it to be too sweet. Also, I found when dishing it out into a serving bowl, the vinegar took my breath away. I will make it again, but will significantly reduce the amount of sugar.

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TRUDY

	Cooking Level: Expert Home Town: Naples, Florida, USA
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Reviewed: Jan. 2, 2006

This dish was a hit for Christmas dinner. Visually colorful and a gastronomically pleasing. My family requested that I keep this recipe.

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Bobbi


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Reviewed: Dec. 27, 2005

This was excellent! We didnt change a thing, and the whole family ate it all, even the kids. This is definetly a keeper!

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PLATINUMHARLOW

	Cooking Level: Intermediate
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Reviewed: Nov. 25, 2005

Fabulous...the whole family loved it.

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Sara M.


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Reviewed: Nov. 24, 2005

Good Cabbage recipe. I guess I am not a tremendous fan..but others liked it - so I gave it 4.

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MINALEWIS

	Cooking Level: Expert Home Town: Salt Lake City, Utah, USA Living In: South Jordan, Utah, USA
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Reviewed: Nov. 22, 2005

I just made this for T-giving and test tasted it... Mmmmmm very good! I was surprised by the amt of sugar called for, so I substituted Equal's Sugar Lite for 1/2 c. and then 1 1/2 c. sugar. That seemed to be fine. I also ran out of white vinegar & ended up using red wine vinegar for 1 1/2 cups of the vinegar called for. That worked great too! I diced up one apple and added that while cooking. This recipe is a keeper!

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queendiva1

	Cooking Level: Expert Home Town: Woodstock, Illinois, USA Living In: Phoenix, Arizona, USA
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Reviewed: Nov. 1, 2005

My German mother makes this red cabbage. It has a wonderful sweet/sour flavor. She adds just a tiny dab of bacon drippings to it before serving and it is one of my absolute favorite side dishes!

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julie

	Cooking Level: Intermediate
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Reviewed: Mar. 10, 2005

This was a really good recipe for red cabbage. I cut the ingedients in half. Quick and easy to make. Kept a bright red color. A real winner.

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