Reviewed: Oct. 20, 2009

A big hit with my family and particularly with my husband who is of German heritage. Followed the recipe exactly.

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Leonda58

Cooking Level: Expert

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Reviewed: Jul. 27, 2009

A rainy day altered our menu yesterday and instead of using my red cabbage for a slaw I decided to make this. It was a huge hit with my elderly dutch parents. They filled their plates with it and asked to take the leftovers home. I made it with 1/2 the vinegar as others suggested. And I made it in the crockpot, so it was super easy. I'm going to make a big double batch of it to freeze for my folks soon.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 27, 2009

Good recipe but not my favorite on this site. I prefer the red cabbage recipe with the bacon.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jun. 30, 2009

I really like this recipe! The only thing wrong is it was a little too tart for our taste. Next time I will shred a bigger cabbage. Otherwise, delicious spicing and I love the apples.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Apr. 7, 2009

This recipe is soo easy - especially if you use a mandoline to shred the cabbage. I was concerned when the volume of liquid didn't cover the cabbage and apples but it cooked down just right. It's tangy and the apples add a little something sweet and a different texture. I served it on top of this recipe and it was super tasty. The only thing missing was roast pork!

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addycat

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Mar. 19, 2009

Awesome recipe. I have to admit I was a little concerned while I was cooking it that the spices would be kinda weird, but it went very well served on the side with the German Rouladen from this site. The flavors were awesome together!!!!

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cookhealthy

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

This was delicious hot or cold the second day, and even better the third day. The first night I found it too vinegary and crisp. Maybe I needed a longer cook time? I added extra sugar and bay leaves.

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Abby R

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Reviewed: Feb. 19, 2009

Very good but like others said, I will have to cut the vinegar in half. I also added some fennel and 2 bay leaves as others suggested. It was good, edible, but a little too vinegary even for my German tastebuds lol

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Barbara

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

Excellent. I will definitely be making this again.

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Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Jan. 5, 2009

This recipe was awesome! Soooo tasty!!! The only thing I changed was put less allspice....just cuz I am not a huge fan.

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NinaT

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

Delish! Will never buy prepared red cabbage again. So easy. Left out the apple, because I didn't have any on hand and it turned out great. Thanks for a super recipe. Oh, I added a couple bay leaves.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

much too sour

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RENEEMROZ

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Reviewed: Nov. 3, 2008

We made this for an Oktoberfest party and it was pretty good. It was a good combination of sweet and sour. May make this again if the occassion calls for it.

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AZgin

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Reviewed: Oct. 24, 2008

excellent - replace water w/ apple juice then at end thicken broth w/ cornstarch. I had no apples so served it w/ a dollop of applesauce.

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legof

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Reviewed: Oct. 12, 2008

Looking for a dish to bring to an Oktoberfest, I found this recipe and decided to try it because of all the positive reviews. I adapted it by using apple cider vinegar (and half the amount), adding 1 cup of brown sugar instead of what the recipe called for, adding an extra apple (I used 1 Gala, 3 small Granny Smiths), using pumpkin pie spice instead of allspice (might be the same thing?) and using more of all the spices than listed...and added a dash of salt. The cabbage I used was about 6in. in diameter and the yield was quite a bit. Anyway, people loved it!

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cwallace

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Reviewed: Oct. 11, 2008

This is a great. BIG NOTE: If you make too much,it freezes REALLY WELL. I found some that I froze a year ago (!!!) in tupperware, defrosted, heated & served w/Apricot-Glazed Pork Chops... perfection!!

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katiemac

Cooking Level: Expert

Living In: Los Alamos, New Mexico, USA

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Reviewed: Oct. 5, 2008

Just great! If you've never had it make it. Cut the vinegar in half and used balsamic vinegar instead. Put it in a crock pot on high for four hours. So good (great with the Sauerbraten).

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Harlan

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Reviewed: Sep. 23, 2008

This was great! Used only two apples.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 2, 2008

This is absolutely delicious. THE BEST! I followed Carolynn's suggestions because I too was going to can the cabbage. I used cider vinegar instead of white. I tripled the recipe as I had 3 cabbage heads. I only used 5 apples. This is the genuine, authentic taste that has not been "sugared" down for American palates! YUM!!!

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: Jun. 3, 2008

This was wonderful and so easy to prepare! I served it with a cucumber salad and creamed beer brats over spaetzle noodles. It made a perfect german dinner. Don't forget that german beer!

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