Reviewed: Jan. 2, 2010

I really liked the sweet/tart flavor. I made enough for 5 servings and cooked it down until it was a thick consistency. My husband didn't think it was bad, and he doesn't care for cabbage. He suggested having it with kielbasa.

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Reviewer:

Michele

Cooking Level: Intermediate

Living In: Aliquippa, Pennsylvania, USA

Reviewed: Dec. 25, 2006

I remember my gramma making this on cold winter days. She liked to use purple cabbage too. I fix it like she does - using some bacn drippings in with the oil - or replacing the oil. You can cut down on the vinegar and the sugar to taste if you are afraid it will be too sour or sweet. If you are used to Pennsylvania Dutch food though - it will be perfect as written! I can eat it as a meal by itself with some crusty bread slathered in butter.

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Reviewer:

Living Well

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Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Abilene, Texas, USA

Reviewed: Jan. 27, 2006

Just the right combination of sweet and sour, but it was too soupy. I had to thicken it with mashed potato flakes. Next time I'll cut the vinegar and sugar in half. I grew up in the largely German section of South Saint Louis, and my mother also did a similar dish with bacon instead of oil.

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Reviewer:

Chef Bob

Reviewed: Dec. 25, 2005

I made this just as the recipe said and it did not turn out at all. It tasted horrible and made my apartment stink for hours. Could have been just me I guess.

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5 users found this review helpful

Reviewer:

COYOOOOOTE

Cooking Level: Expert

Home Town: Provo, Utah, USA

Living In: Cedar City, Utah, USA

Reviewed: Dec. 4, 2005

I also felt the recipe would be too tart with that much vinegar and I decreased it to a little less than half of what it calls for. It was great. Very flavorful and a nice side for anything bland.

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5 users found this review helpful