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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UpdeGal

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Feb. 24, 2008

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.

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Feb. 3, 2008

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.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Dec. 25, 2007

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

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Gritstone

Cooking Level: Beginning

Home Town: Bakewell, Derbyshire, England, U.K.

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Reviewed: Dec. 10, 2007

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.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

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.

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Barbie G.

Cooking Level: Expert

Living In: Portsmouth, Ohio, USA

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Reviewed: Nov. 11, 2007

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.

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PICKINICKI

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Dixon, Illinois, USA

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Reviewed: Oct. 15, 2007

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.

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Wendy

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Reviewed: Oct. 14, 2007

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.

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Jenny

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Reviewed: Sep. 20, 2007

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.

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Meesakelly

Cooking Level: Intermediate

Home Town: Emerald Isle, North Carolina, USA

Living In: Evanston, Illinois, USA

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Reviewed: Aug. 20, 2007

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

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: May 9, 2007

As others suggested, I used less vinegar and more brown sugar. I used 4 T brown sugar and 1/3 cup vinegar. Both my husband and I loved it. A great recipe!! This recipe reminded me of the one my mom made many years ago.

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JANET33

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Reviewed: Jan. 9, 2007

This was absolutely delicious! Our dinner guests talked about it all the way home - along with the German Rouladen and Spaetzle also from this site my hubby and I made it with. I did use apple cider vinegar and 1/2 cup less according to the reviews, I also neglected to peel the apples but they were chopped up so fine you couldn't even tell. Yum!

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sundrops

Home Town: Marble Falls, Texas, USA

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Reviewed: Jan. 7, 2007

This is absolutely wonderful! But... I prefer to add the apples after the cabbage is cooked. Otherwise the apples cook down and become pasty. The spices are perfect!! Thank you!!

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SandyKy

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Reviewed: Dec. 20, 2006

The best and one of the easiest to make, also very low in sodium. My wife loves it.

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Tom L.

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Reviewed: Oct. 20, 2006

I thought this recipe had a bit too much bite for my taste. I'll use less vinegar next time. I used White Balsamic vinegar. My dh liked it more than me. The kids didn't like it at all.

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Mom in Wisconsin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Oct. 12, 2006

This recipe is just what I was looking for! I absolutely fell in love with this side dish, while staying in Maastricht (southern Netherlands) Thanks so much for the post...it was delicious.

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ATHENEDRAGONFLY

Cooking Level: Expert

Home Town: Peterborough, Ontario, Canada

Living In: Pembroke, Ontario, Canada

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Reviewed: Mar. 28, 2006

I made this recipe for guests on St. Patrick's Day, and I had to print the recipe for the ladies. The cabbage and apple sweet & sour recipe was a big hit! Oh, I added baby carrots cut in half and diced portabella mushrooms to the recipe.

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Barbara N

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Mar. 20, 2006

Excellent recipe, just like the Rohtkole you find in the best German restaurants. Add a bay leaf or two for really authentic german flavor. Froze well in my foodsaver and reheated better than the first time!

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