Reviewed: Mar. 5, 2008

This is the best recipe for Red Cabbage I have ever had. I've tried different ones but nothing compares to this one. Thanks for submitting it!

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FRENCHKISSES

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Reviewed: Feb. 23, 2008

I ruined it :( (I still gave it a 5 so that its rating wouldn't suffer from my mistakes). I didn't have whole spices so I used ground ones and way too much of them. It was inedible. My advise: if you don't have whole spices either omit them or use ground ones VERY sparingly.

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NAOMISHEV

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Reviewed: Feb. 12, 2008

My family and my brothers family both agree this is just like Gramma's outstanding red cabbage. Try it you'll love it.

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dandono

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Reviewed: Feb. 2, 2008

I make a similar recipe but not with the apples and spices. This recipe really gives it a zip. I'm glad I tried it since red cabbage is a favorite at our house.

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beecee

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Park Ridge, Illinois, USA

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Reviewed: Jan. 14, 2008

Way too sweet! I think if I make this again I will cut the amount of sugar in half!

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puckerup

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Jan. 2, 2008

5stars is the best

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tulameen

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Reviewed: Dec. 26, 2007

Awesome! I made this for christmas dinner as I had to make my vegetable on the stove as my oven was already stuffed. I did not use the cheese cloth I just put everything in the pan and fished it out at the end. I had to use a little more cornstarch to get mine the thickness I wanted it. My mother in law said it tasted just as good as her very German mother in law used to make so I guess that means its just not me who thinks its good.

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KFELSMAN

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 17, 2007

I was looking for a recipe like this one for an Oktoberfest dinner. When I was in Germany, this was a traditional dish served at holiday dinners, etc. and wanted to find a recipe that tasted just like the one found in Germany. This is it! So good and really authentic tasting. I used ground allspice in my cheesecloth, but it worked. I also added a little more butter at the end. I made this in the crock pot and it turned out great. Don't mess around with other recipes unless you use your grandma's from Germany or something. Make this recipe.

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snhaha

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

I almost don't have words for this recipe. The flavors blended together and created the perfect dish. I have had red cabbage at authentic German restaurants and this one hit it on the head. I had to add a lot more salt, which made the tanginess of the vinegar and the spices that much more pleasant, but you can do this at the very end. Thanks for sharing this recipe, it was AMAZING!

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luv2cook

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Reviewed: Dec. 8, 2007

This is an excellent and authentic tasting German red cabbage recipe. I did have to add more sugar at the end of cooking, however, as mine was mouth puckering tart. It could have been my apples, but I would definitely give it a taste test before serving.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 1, 2007

This is the real thing. The Germans call it Apfelrotkohl and it can be found in every market and most restaurants. Living in Germany for the past four years, I've tried many different versions, but this hands down the best. True German red cabbage!

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Reviewed: Nov. 28, 2007

Good - I wanted mine a bit richer, so I added some more butter to the leftovers. So far, though it is closest to the flavor I am looking for.

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jenkins283

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

I love this recipe!!! The cabbage is just amazing. I have been eating it for lunch and snacks for a couple of days. It's so good! It's also pretty tasty cold, too!

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COmama2six

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Reviewed: Oct. 31, 2007

So easy to make and delicious! It was a big hit with my family, will definitely be making this again. I didn't have any whole allspice so just omitted it, but it came out fine. I made this a day ahead and then just heated it up on the stove for dinner when guests came. Served with Sauerbraten that had marinated for 2 days and this was a bigger hit than that!

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hungrymonkey

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Reviewed: Oct. 7, 2007

This is THE BEST recipe ever! It does not need any adjustments. I didn't have a cheesecloth so I just added all the ingredients in the pot and picked out the big pieces when I saw them. Very authentic and delicious.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Sep. 22, 2007

Delicious. My 5 year old thought the smell was great, which is why he tried it. He didn't go for it, but his little friend did. This was great and such a nice change of pace in the veggie department. Will definately be part of my fall rotation.

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KATHICOOKS

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Madison, Alabama, USA

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Reviewed: Jun. 15, 2007

Excellent....just added a little more vinegar.

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Krissy

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Reviewed: Jun. 9, 2007

Just like my Omi's!

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Nikita

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Athens, Georgia, USA

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Reviewed: Jan. 3, 2007

We have visited Germany 5 times and I did not have any cabbage any better than this. If you had 6 stars, that is what I would rate. I made an all German meal but it was the cabbage everyone raved obout. Even my wife who does not usually like cabbage said she would eat this any time I made it.

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PFEDDE

Home Town: Oklahoma City, Oklahoma, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Dec. 25, 2006

I made this recipe as a Christmas present for my mother. When my grandfather was still alive, they would have this with thier dinner every Christmas. She said it was exactly like the traditional German recipe and loved it very much. It truly is INCREDIBLE! The aroma that fills the house with the apples and vinegar and spices...it's just the epitome of winter. We will be using this recipe often. Thank you.

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