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. Also, this recipe cans very easily. I pack mine hot into clean pint jars leaving about 1/4 inch head space (make sure to put in lots of liquid, too) I process them in a hot water bath for about 12 mins. Remove jars and let them sit until you hear the lids pop. Last over a year this way.

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Reviewer:

TXBuxaroni

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Fremont, Wisconsin, USA

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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2 users found this review helpful

Reviewer:

RHIANNON1313

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

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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Reviewer:

alarose

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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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6 users found this review helpful

Reviewer:

NANETTE

Cooking Level: Expert

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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3 users found this review helpful

Reviewer:

KathyS

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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Reviewer:

GITTE1

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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4 users found this review helpful

Reviewer:

JanetCanuck

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Feb. 17, 2006

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

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Reviewer:

WINDSOR64

Home Town: Bethlehem, Pennsylvania, USA

Living In: Plymouth Meeting, Pennsylvania, USA

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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9 users found this review helpful