Reviewed: Feb. 22, 2012

Good combination of flavors. I suppose it may depend on how large a head of red cabbage is used, but there wasn't enough liquid to simmer for over an hour total. I added a little more wine and some water with beef boullion and that provided enough simmering liquid. Next time I'm going to add some sliced onion to this - seems like it would go well with the flavors.

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Reviewer:

CJB

Cooking Level: Intermediate

Home Town: Morris, Minnesota, USA

Living In: Tucson, Arizona, USA

Reviewed: Dec. 24, 2011

great....didnt take nearly as long as the psoting said it would. I think we were eating about an hour after starting. We put french fried onions over the top. Sounds weird but it actually added a great taste!

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Reviewer:

ryan.richard

Reviewed: Mar. 21, 2011

After reading the reviews, I skipped the boiling water part, used a meyer lemon for juice, the 1/2 cup of merlot plus 1 cup of beef broth (made from bouillon and water), and added some Worcestershire sauce too. Did not add dijon as the pepper and garlicky spices from the turkey kielbasa were enough. I used the sugar but skipped the cornstarch and served with mashed potatoes. I even cooked it 15 minutes less than indicated and it was fine so if it's getting late and you are hungry, don't worry about the total cook time. Maybe I will try the cornstarch next time. Hubby really enjoyed this and he comes from an East European family, so that means something! Thanks.

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Reviewer:

cloudfall1

Home Town: Toronto, Ontario, Canada

Living In: Portland, Oregon, USA

Reviewed: Feb. 25, 2011

Gave this four stars since I knew my Polish husband would not even taste the cabbage. He loved the sausage (even though there was "cabbage sauce" all over the kielbasa). Excellent flavor, consistency & basically ease of preparation. Next time I make this I may add some thinly sliced onion (not too much) to the cabbage. Maybe some carraway seed to the mixture (in memory of my Grandma's version).

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Reviewer:

Manzanita

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Sep. 21, 2010

This was absolutely delicious and really cost effective...my favorite combination! The only changes that I made are that I added about 1/2 cup of water after the cornstarch and brown sugar mixture because it just didn't look like there was enough liquid. Also, I skipped the first step where you poured the boiling water over the cabbage since it just seemed like a pain and I didn't want to wash those extra dishes ;) Since you have the cabbage covered for most of the cooking time it sort of steams itself and my cabbage was perfectly soft by the end. I will be making this again!

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Reviewer:

soon2bmrsdmh

Cooking Level: Intermediate

Reviewed: Feb. 9, 2010

Made this vegan with veggie sausage and margarine. The cabbage was AWESOME! It would be a perfect side dish without the meat too. Totally worth it to take the time cooking it.

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Reviewer:

Spiderwoman77

Reviewed: Aug. 17, 2009

I had no idea what to do with the red cabbages i grew in my garden this year and this was perfect! I used turkey sausage and cooked it all in a dutch oven. YUMMY!!

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Reviewer:

Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Nov. 30, 2008

I prepared this recipe exactly as stated except using cooking wine instead of drinking wine. I thought that the texture was very odd due to the cornstarch. It was creamy which was a strange mix with the cabbage. I'd give it 3 *'s but my daughter actually liked it alot. I would prefer it- I think without the cornstarch but I don't know if it would be worth it.

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Reviewer:

JANER60

Reviewed: Apr. 23, 2008

Wonderful! I used Red Cream Concord wine which is very sweet so I did not need to add any sugar. I rinsed my cabbage w/ boiling water and simmered it on low and had no trouble with burning. It tastes so sweet and fruity. Definately a KEEPER!!

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Reviewer:

mama mia

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

Reviewed: Nov. 16, 2007

My husband and I really like this dish with a few alterations. I do not rinse the cabbage in boiling water, and I do not use brown sugar. I use 1 cup of wine and 1/2 cup of chicken broth to cook the cabbage, and I add about 1 T Worcestershire sauce, 2 T dijon mustard, and about 1/2 t garlic salt. The first time I made it, I almost omitted the 30 minutes of cook time because polish sausage is pre-cooked, but cooking the sausage with the cabbage infuses a fantastic flavor!

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