Reviewed: Sep. 30, 2009

After eating at my husband's favorite German restaurant in his hometown, I HAD to find a recipe for red cabbage and this was it! I don't add the onion and I use apple cider vinegar instead of white. We eat this a lot in the winter with meatloaf and mashed potatoes. Yummy!

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Godsweetsong

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Reviewed: Jul. 27, 2009

This was phenomenal! Made it with grilled keilbasa and hot german potato salad and it was one of the best meals I've ever made. My hubby went nuts for it. The only thing i changed was using bacon grease instead of vegetable oil, and I added the sausage to the simmering cabbage once it was done grilling. Will make many times again. Thank you.

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deesselisa

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Reviewed: Jun. 20, 2009

Excellent dish! I added 1 bay leaf and 1 tsp caraway seeds. Also substituted brown sugar and apple cider vinegar as suggested. Makes a lot!

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FATIMAGRRL

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Jun. 5, 2009

I only had 6 C. of red cabbage + 1 green apple but used the same amount of not-packed 'brown sugar' and white vinegar. Totally, totally yummy. It made a lot. I served it as a side dish w/ Beef Strogenoff, my husband's favorite dish. Thanks. I will be making this again.

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CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 1, 2009

I have been trying to find the recipe that is the same as my late mother-in-law's. The only thing I did different was I remembered a bay leaf was added to the pot while the cabbage was cooking and then removed near the end. This is perfect with goose, duck or poulty.

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Barb P.

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Reviewed: Mar. 29, 2009

My german great grandmother made this dish when I was a kid. I loved it then and wanted to make it for my kids. This was very very close to what I remember. I think butter was used instead of oil. I remember stirring the melted butter, brown sugar and water then pouring it over the cabbage. Any way loved it

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KLemons

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Reviewed: Mar. 16, 2009

This was so good, my 3 and 5 year olds ate it!

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Mar. 8, 2009

I love it! It tastes just like the red cabbage at Maders, a local German restaurant.

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Joyous

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 15, 2009

Fantastic! I used brown sugar instead of white sugar. I shredded in my foodprocessor with the slicing blade: 3/4 of a large green cabbage, 1/2 of a very large sweet onion, and 3 small Granny Smiths, cored but unpeeled. Fed 6 adults as a side dish. This one is a keeper.

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desertfield2002

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Reviewed: Jan. 13, 2009

Very yummy, although cooking times were a bit off for me. I didn't have any tart apples or white vinegar on hand, so I substituted sweet apples, a bit of rice vinegar, about a tablespoon of lemon juice, and cut the sugar in half. It worked just fine and still had that characteristic sweet and sour flavor.

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Alana

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 30, 2008

At 45 years of age, I'm embarrassed to say I've never made nor eaten red cabbage. Friends & family warned me against making this stating its too difficult & unpredictable. My boyfriend hovered over me when I made it, lecturing about over & under cooking it. I have to say, this recipe was not only easy & foolproof, it was DELICIOUS!!! I can't believe I've been missing out on something so tasty all these years! Can't wait to make this again!!! SCRUMPTIOUS!

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Pegasus

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This was tasty, but I felt the 3T of vinegar was overwhelming. I had to drain the cabbage and continue cooking. I also added 3 slices of bacon (cut into bits) and added brown sugar instead of white.

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sharon d

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Reviewed: Dec. 15, 2008

In my opinion, this recipe needed a lot more sugar and vinegar to make it stand out. I would make it again.

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Terra

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Reviewed: Dec. 14, 2008

yummie, this recipe is the best!, made it just like stated, exept for 1 tbsp less sugar, for I thought it would be too sweet. definately make this many more times, thanks for sharing

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alie

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

Not bad. Nice way to use Red Cabbage and it was simple and easy. Next time I think I will use more onion and more apple.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Oct. 28, 2008

If you had told me a year or two ago that I would ever willingly cook a cabbage and *like* it I'd have looked at you as if you had antlers! It was very good though and I shall certainly be making it again. One note though, serves three? Three giant hungry vegetarians who were eating this as a main course?

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Chromis

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

The combo of ingredients kinda turned me off, but all I can say is...YOU HAVE GOT TO TRY IT! Some simple changes-didn't peel apples,omitted the oil (presteamed cabbage in micro. as someone suggested), and sub'd sugar w/Splenda. Whatta nice change and beautiful color! Entire family enjoyed it.

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CHardy

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Reviewed: Oct. 14, 2008

I served this dish to 120 persons at our 2008 Boat Club Oktoberfest. We have many German descent members who raved about the dish. "Just like my grandmother used to make," said one.

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Mel Borofsky

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Reviewed: Sep. 16, 2008

I love this recipe and it's so good for you too. When I make it I double the apples and the vinegar- I like it a little bit more tart. I found that it also works with apple sauce if you don't have apples.

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