Reviewed: Nov. 11, 2009

I made this exactly as recipe called and it was delicious. Even my picky eaters loved it and went back for more. Highly recommend this dish. I put it with German sausages & spaetzels.

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WESTIE4US

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Reviewed: Nov. 9, 2009

The best red cabbage I have ever had.Will be making for Christmas to go along with goose .Just wonderful. Thanks for a great recipe

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jeeziebell

Cooking Level: Expert

Home Town: Cutchogue, New York, USA

Living In: Wading River, New York, USA

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Reviewed: Nov. 1, 2009

I made this exactly as written. I used a mandoline to slice the onion and apples. This turned out so flavorful. The taste rivals that of a German restaurant. Thanks so much.

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BarbDwyer

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Reviewed: Nov. 1, 2009

This tasted as good as my grandmothers traditional german Red Cabbage!

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love to cook

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

wow! This is really a good recipe. When I was making this I was skeptical about how this was going to turn out. I liked the apple flavor, I used sweet apples, which wasn't a problem. The only thing with using soft apples is that they dissolve easily, so maybe add more if you decide to do that. Also, it smells really vinegary when it's cooking, but don't worry the sugar cuts it pleanty. I added cinnamon and a little brown sugar at the end for my own taste. Be cognizant that German food is a little tangy so don't go overboard on the sugar and spices, let the cabbage speak for itself! Great!!!

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Christen

Cooking Level: Intermediate

Home Town: Manchester, Maryland, USA

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Reviewed: Oct. 27, 2009

RAVES!!! Brought this to a dinner party as a side dish for the pork chops the hostess was serving. Everyone thought it was fantastic! Per comments cut the sugar to 1/4 cup (I used brown sugar). Cooked it for about an hour on the stovetop, transferred to a crock pot for another 3 hours or so. A friend who took some home said it was even better served cold the next day. Excellent recipe!

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Mikey Likes It!

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Reviewed: Oct. 23, 2009

Could not find red cabbage in a jar, so decided to search for a recipe. Decided on this one and so glad that I did. Served this to a group of friends and everyone raved about the dish. I cooked in the crock pot for about 5 hours which is also a great make ahead way to do it. My husband is trying to think of times when I can make it again.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Oct. 14, 2009

I wanted to give people a hint if they don't have cheese cloth. I use a tea ball or spoon (for loose tea). Put the spices in, close it up and put into the pot. Easy to use, find, and remove at the end.

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koigal

Cooking Level: Expert

Living In: Grosse Pointe Park, Michigan, USA

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Reviewed: Oct. 14, 2009

really easy and very tasty! I only had 2 apples...I also used ground spices

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sky

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Reviewed: Oct. 9, 2009

I never have whole cloves, allspice, or cheesecloth. So, I use about 1/4 tsp. ground for each and fold it up in a coffee filter and place it in the pot. If it starts to get overpowering, I remove the filter. If it needs more, I just sprinkle it in a dash at a time, but I usually won't do that right away because it gets stronger the longer it sits. In fact, I think this is actually better on the second day.

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DIZRICH

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Reviewed: Oct. 5, 2009

This was excellent! I made this last night along with beef rouladen and some hot German potato salad and it was great! It resembles the red cabbage that we get at a local German restaurant here. Thank you so much for the recipe! Now I can make it whenever I want.

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kimmi01

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Reviewed: Oct. 5, 2009

Very tasty! I decreased the amount of sugar by 1/2 and it was still very good.

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Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

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Reviewed: Sep. 29, 2009

My wife was born in Kusel, Germany and always talked about her mother's german red cabbage. I never tried to make the red cabbage because I always knew it wouldn't come close to her mother's. But I saw this recipe and decided to give it a try. My wife said she couldn't tell the difference between the cabbage I made using this recipe and her Mom's cabbage. GREAT RECIPE!! Thanks Ardis!

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

This was a pretty good authentic recipe. I will definately make again.

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MRTimm

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

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Reviewed: Sep. 28, 2009

Made this for an oktoberfest dinner party last night and it got rave reviews! Multiple people said it was the best red cabbage they had ever had. I followed the recipe to a T and it turned out fantastic. The sweet-to-tart ratio was spot on when served with pork chops. Thank you Ardis!

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sares25

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Reviewed: Sep. 22, 2009

Great, just like I remembered! Next time I will try to cut down on the surgar (it was pretty sweet). A perfect side to any beef, pork or chicken dish.

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Trey

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Reviewed: Sep. 16, 2009

Awesome. Cut down on the sugar though, half what the recipe calls for is plenty.

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Clark

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Aug. 30, 2009

Finally the authentic red cabbage taste I have been looking for since I left Europe! I use the food processor grating wheel for both the cabbage and the apple. For simplicity I just put the whole cloves and bay leaf right into the cabbage with a 1/3 tsp. ground allspice and bit of ground pepper. Comes out great. Serve with pork roast and German spaetzle for a truly delicious and authentic dish. Perfect cold weather comfort food. Freezes well.

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cookinupastorm

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Reviewed: Aug. 24, 2009

My Family loves this recipe. We always make extra so we can eat it for a few days.

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Chris

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Reviewed: Aug. 22, 2009

My husband doesn't like cabbage but he still agreed this was a 5-star recipe and he loved it. I didn't have whole spices so I substituted 1/8 tsp ground black pepper, 1/4 tsp ground allspice and 3/8 tsp ground cloves.

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WARREN4

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German Red Cabbage

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