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!

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!!

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).

This was great! Used only two apples.

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!!!

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!

This was good, but next time I'll cut the recipe in half at least. The taste is strong and unusual - it's not something for leftovers. My kids didn't like it. I used an older food processer to shred the cabbage. It would be better shredded very thin.

Loved this one. Just smelling it cook brought back memories from long time ago when my mom made this. Only thing missing is the onion. Didn't put the cinnamon. Poked the cloves into the apple (usually you poke it into the onion to retrieve it easily). Added more apple as I love the taste tart apples bring to this.

This is a really good recipe - I used white wine vinegar which was even better. Also try an onion in the mix - lovely!

This is good- just like what we had in Germany. I didn't have regular white vinegar on hand so I used part white balsamic and part red wine. I didn't add the full cup- just used 2/3 cup. I was a little light-handed with the spices (because I didn't remember German red cabbage having those flavors) and I loved it. The spices added a lot without really tasting like themselves. Used 2 McIntosh apples and one Gala. I did peel them, but I'm not sure if that's necessary.

Very good! Took the advise of previous reviewers and used apple cider vinegar. Only used half the amount of vinegar called for. The full amount would be overpowering. That is the reason for the four star rating. Using half the vinegar makes it a five star!! Will make often.

This was really good. I took advice from other reviews and added apple cider vinegar instead of regular vinegar and used half the amount called for. I also used splenda brown sugar blend. I used one gala apple and one granny smith apple. It was very tasty.

Wow, very surprising. I made this recipe for an Oktoberfest party. I made it the night before and then warmed it up in the crock pot. I did add a little extra sugar to balance the vinegar (thanks previous posters!) I had reservations about how this was going to turn out, (not very familiar with cooking red cabbage) but it was very tasty.

Very good, but not as good as the red cabbage from our favorite german restaurant. I doubled the recipe, but I used way too much cabbage I think. Even so, I think the vinegar was too much and overwhelmed all the other flavors. I will try this again as a single batch and see if I can get a better balance. Pretty good, though.

A keeper -- Husband came home from work, saw the purple gook and doubted it -- after 3 helpings, he said, "Keep this one!" I served it with mustard porkchops (1 T mustard, 1 T lemon juice, 1/2 tsp. garlic powder, salt pepper) that went great with the tangy cabbage. I cut the cider vinegar down to 1/3 cup and cooked it in a heavy skillet (minus the water) as I didn't have 45 min. to let it cook.

Great with sauerbraten. Cut back the vinegar. I also used cider vinegar.