Reviewed: Nov. 17, 2009

"Dump all ingredients in pot and cook." Doesn't get any easier. The result captures the mild sweetness of the cabbage perfectly, the ingredients all enhance the flavor without competing.

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nidan48

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Reviewed: Oct. 18, 2009

I got a red cabbage in my produce delivery last week and wondered what I was going to do with it. So thrilled I came across this recipe. What a winner! It was an AMAZING fall recipe. I made it exactly as the recipe said and served it with a roasted pork loin and it paired beautifully. My 3 kids and husband all loved it.

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amyincolorado

Cooking Level: Intermediate

Home Town: East Brunswick, New Jersey, USA

Living In: Parker, Colorado, USA

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Reviewed: Oct. 15, 2009

i was scared to do this on my electric stove(i have burned red cabbage even on low before). i threw it all in my slow cooker along w/ an onion. i cooked on high 30 mins and then low for 2-3 hrs. the flavor was good. maybe a tad too vinegary. next time i will try brown sugar and a little less vinegar. thanks so much for the recipe! served w/ venison schnitzel and turos csusza(pasta with cottaged cheese) all from this site. update: this was better the next day. gives it time for the flavors to blend more

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 15, 2009

i love red cabbage, but this was not like my nannnies. there was something about the smell. the family liked it.

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mommck

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Reviewed: Oct. 10, 2009

Didn't change a thing and it was a big hit. Served it with a German theme meal. Guests raved about it.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Oct. 5, 2009

Scrumptous. I will reduce the salt a smidge next time.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jun. 25, 2009

This is a nice easy quick recipe for German red cabbage, I made it as written.

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food critic

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Reviewed: Jun. 24, 2009

I look for recipes to remind Dad of the mouthwatering dishes his Hungarian mother made. This one was just like the homecooking we enjoyed at her house and in Germany, Switzerland, and Austria. I made no changes. We just enjoyed her perfect combination of traditional flavors. Thanks for the contribution, Sara and cheers to your Grandma Jeanette!

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dodge20854

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Reviewed: Mar. 14, 2009

I used less salt and next time I would use less sugar--it was a little too sweet for me. But overall, a very easy, tasty recipe that I would recommend to others.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Mar. 5, 2009

This was so easy and a great way to use cabbage from the garden.

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HillaryB

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Avondale, Arizona, USA

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Reviewed: Jan. 27, 2009

Very good. Only change I made was I used allspice in place of cloves. Tasted wonderful!

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kalddl2005

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Reviewed: Dec. 29, 2008

This was wonderful. My fiance raved and raved...I included it with my Sour Beef & Dumplings recipe...what a combo!

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Looper001

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Woodbine, Maryland, USA

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Reviewed: Dec. 27, 2008

a taste that took me back to my german roots...absolutely delicious...did add onions...and cooked a little longer...amy have been my stove..we know how that goes...cooked fro another hour...smell was fantastic...cloves were intoxicating...ty granndma jeanette

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volt_amps

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Dec. 26, 2008

A very easy recipe. We served this with a pork roast. Very tasty, I added an additonal 2 TBSP of sugar to make it a little on the sweeter side. Our German and Polish guests loved the dish. I put this in my recipe collection.

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Bobbie Jean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Dec. 26, 2008

Oh My Goodness, this is wonderful. I actually served it at room temperature. It was a perfect condiment to add to our ham dinner. It was wonderful tested whiile warm, terrific at room temperature and eaqually wonderful cold from the refrigerator. Will definiely make this again. I didn't change a thing in the recipe. SUPER!!!

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DEEDEE

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Reviewed: Oct. 10, 2008

I had some extra red cabbage to use up, so I thought I would give this a try. It wasn't bad. We liked it alright but didn't love it. If I had red cabbage on hand I would make it again. I might change the ratio and add more apples. But I wouldn't go buy red cabbage just to make this. Of course, if you're a huge fan of red cabbage, you might love it.

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Oct. 5, 2008

Outstanding, better than the restaurant fare. Husband and I ate almost all of it. Made just as described, with just cutting back on the vinegar, sugar and spices a bit, figured I could add more at end it need be. It was a small head of cabbage though.

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Kim

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Reviewed: Sep. 5, 2008

YUM, YUM, YUM! I doubled the recipe and kept eating it as it was cooking. DELICIOUS! I don't usually make recipes as they are printed - have to do my own thing - but I did this one exactly as printed. I really could have kept eating it all!! But I restrained myself - with great difficulty. Maureen

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Purse Lady

Cooking Level: Expert

Home Town: Lorain, Ohio, USA

Living In: Sharon, Pennsylvania, USA

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Reviewed: Aug. 4, 2008

I made this and it was tasty. I did sub caraway for the cloves, my personal preference. Although my children did not appreciate the smell while it was cooking!

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Wilmasteca

Cooking Level: Professional

Living In: Sacramento, California, USA

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Reviewed: May 22, 2008

Never having German Red Cabbage I decided to give it a try since I was doing a German themed dinner. I don't think I'll be making it again but I'm sure it's just my taste buds and not the recipe.

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