Reviewed: Jan. 17, 2009

loved it! I did not have a cheesecloth, so I just ground the allspice and clove and it worked well. This tasted great and I will make it again and again... I must remember thought that it is too strong to be considered to be a 'side dish' in the meal... it works better as a glorified condiment :)

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 2, 2009

My husband was born in Germany and remembers his Grandmother and Mother making this so I made it to go with a traditional German holiday meal of roast goose. He loved it. Said it was just like he remembered. I made the easy apple strudel recipe another reviewer suggested and it was a great success too! Thanks!

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JANISFABISZAK

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Reviewed: Jan. 1, 2009

Great!! Good tart flavor. I did add 1/4 tsp cinnamon and 1/4 tsp nutmeg.

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BRYSONKIM

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Reviewed: Dec. 26, 2008

This is something that I had never eaten, much less cooked, but I was looking for a veggie that could simmer on the stove while I cooked the rest of Christmas dinner and I loooove vinegar, so I went with this. I was amazed that the cabbage didn't get all wilty after all that simmering and the tart flavor was nice. It was also really pretty and a nice balance to all the heavy stuff. The guests liked it too.

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tatersmom

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Reviewed: Dec. 1, 2008

amazing!!!...this is the one of the best finds of the website..don't change a thing to this recipe you wont be disappointed....it tasted just like what my german grandmother use to make.

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Linda C.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2008

Overall very good, but it could have used more acidity. If I'd had tart apples on hand that would have helped, I'm sure.

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Jessikate

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Reviewed: Nov. 24, 2008

This is good and pretty. I wish I'd sliced the cabbage and onion thin, though. And I suspect that there should be 2 TABLESPOONS rather than 2 teaspoons cornstarch, since no amount of simmering made it thicken or glossy as I'd hoped.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Nov. 3, 2008

Loved this recipe. Easy and makes your kitchen smell delicious. I did an all German Meal for a German friend and he really enjoyed this dish.

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Domenichelli Wines

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

This was so simple to make and very delicious. It was a great addition to the diet that I am on because it is so healthy. I don't normally have cheesecloth laying around, so I put the spices in a tea-ball (looks like a metal egg) instead, and that worked out well. Thank you for sharing!

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My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

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Reviewed: Oct. 23, 2008

ZER GUT. I actually combined all ingredient without the cheesecloth, and put in a slow cooker on low for 8 hours. Then I combined the cornstarch and water until after it was done to thicken the liquid. This is an amazing contribution, THANK YOU. My husband is German, and when I made this for our Oktoberfest meal, he took a bite, and with such exhilaration exclaimed, "YOU MADE IT! YOU MADE IT! IT'S LIKE HOME!" He then told me how his sentiments resembeled that of the character in Ratatouille, Antonio Ego-the food critic, who after taking a bite of the ratatouille suddenly stops and has a flash back of his childhood, rembering how wholesome and good---and magical the dish meant to him. Danke shoen fuer alles! Thank you for everything!

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haaseblume

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Reviewed: Sep. 15, 2008

Great tasting cabbage - just like Grandma used to make! I didn't have whole peppercorns so I used just a bit of black ground pepper in the flavoring bag. I served it with the Sauerbraten Klopse and German Spaetzle Dumplings recipes also from this site.

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RachelB

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Reviewed: Aug. 21, 2008

This was really good. Just the right amount of spice. Tastes just like you'd get in a good German restaurant. My husband is from Germany and he enjoyed it too. (needs just a bit of salt for our tastes but that can be put on after cooking) Just be sure to use a large enough pot, cabbage seems to expand when you slice it up!

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RUBENETTE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 8, 2008

This recipe is better than the one my mother makes. Easy to make and wonderful flavor.

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Meg

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

This was my first time eating German cabbage and I found out I don't like it. The vinegar is too overpowering for me. If you do like German cabbage, this recipe would probably work nicely.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Aug. 3, 2008

This is the first time I have made German red cabbage but, it won't be my last. Absoluley wonderful. I fixed it with a pork roast and got rave reviews! Thanks for sharing. I wouldn't change one thing in here. Delicious!!

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BETTY J.

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Reviewed: Jul. 29, 2008

Absolutely delicious! A KEEPER!

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MAGGIE

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Reviewed: Jul. 25, 2008

I give this a big "thumbs up" It was really tasty, quick and easy to make. I served it with pork chops. Hubby and I are still smiling.

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sspiano

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Reviewed: Jun. 3, 2008

Very authentic indeed! Thanks very much for the recipe.

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oceline

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: May 15, 2008

Fantastic! I would recommend adding 5-6 juniper berries to the spice pack for authentic flavor. I had some difficulty thickening the liquid but it tasted great and is going to be a family favorite. This is better than what my German father used to make us.

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Marion323

Home Town: Los Angeles, California, USA

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Reviewed: May 13, 2008

Wow! This was great! I used granny smith apples and splenda. I will probably reduce the splenda so it's not so sweet. Apple provided a lot of sweetness. I also put the onion in the cheesecloth so I could remove once cooked.

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