Reviewed: Sep. 29, 2004

This was really gerat and I especially like how easy it is to vary. I used balsamic vinegar instead of white and also increased the simmer time.

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14 users found this review helpful

Reviewer:

NATHALIE1

Cooking Level: Expert

Living In: Merville, British Columbia, Canada

Reviewed: Jan. 18, 2003

This was better than I've had in many German Restaurants. My husband thought he had "gone to heaven." He said it didn't get any better.

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15 users found this review helpful

Reviewer:

JOYFUL ARTIST

Reviewed: Oct. 2, 2002

This was an easy, quick and really tasty recipe. I substituted 3 strips of bacon in lieu of the oil and also used apple sauce instead of apples. I wish I would have made a double batch!

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33 users found this review helpful

Reviewer:

TERRAMCFADIN

Reviewed: Mar. 27, 2005

I was searching for this recipe for a few months, I had made it before in culinary school and loved it sooo much. I made a few changed: I used apple cider vinegar, plus more of it, I also used brown sugar rather than the white. I did however cook the cabbage a little too long, I would have liked a more firm texture and the apples lost their texture as well. Otherwise this is a nice dish, a little different and a pleasant change from corn or green beans!

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113 users found this review helpful

Reviewer:

COSMO4

Cooking Level: Professional

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 4, 2000

I had been looking for a red cabbage recipe and this was great! Makes a large batch. I might try brown sugar next time for a different flavour.

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3 users found this review helpful

Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Mar. 30, 2002

I tried this recipe and found it delicious! I'd never made red cabbage before and was surprised at the ease of the recipe. I highly recommend it!

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5 users found this review helpful

Reviewer:

DCM126

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Conway, South Carolina, USA

Reviewed: Apr. 15, 2003

Great recipe and a nice change for vegetables. I lowered the calories by using a non-stick pan and no oil plus I substituted Splenda for the sugar. Didn't have the vinegar they called for so I tried the tarragon vinegar I had on hand and it was great. Found myself going back for seconds on just the vegetables!

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2 users found this review helpful

Reviewer:

Chemistry Fool

Reviewed: Sep. 25, 2003

Very good tastes like the recipe we get at the German resturant. YUMMY

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2 users found this review helpful

Reviewer:

Suzanne

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Plano, Texas, USA

Reviewed: Dec. 23, 2004

Very good! Close to German recipe, except, I would reduce sugar to 2 T and add a lot more vinegar (1/2 cup +)

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2 users found this review helpful

Reviewer:

SandyKy

Reviewed: Feb. 5, 2005

I prepared this dish at for a German-themed dinner party but forgot to put in the apples. It was probably just as good. Even my husband liked this side-dish. I used cidar vinegar and no water, and it was very tasty. You'll love this dish!

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2 users found this review helpful