I'm giving this 5 stars for fulfilling an essential need for making red cabbage. In my area of Germany, we called this blaukraut. I'm sure this is authentic, but personally, I'm not big on spices in vegetables. I left them out except for a pinch of allspice and 1/4 tsp cinnamon. I only used 1 granny smith apple, since that's all I had. Added an extra tbsp of vinegar, and like another, about an additional 1/8th cup of brown sugar, and left out the last tbsp of butter. In my opinion, the dish didn't need it. I cut the cabbage by hand, and as it was a little thick, I cooked this about 2 hours, til it tasted right, though definitely better than what comes out of the jar. Do not overcook. In the end, somehow it had a rich taste without the extra butter, so like I said, I didn't add it. I'm sure I'll make this again. My husband loved it, and it tied together well with rinderrouladen (beef rolls) I made from another site. Thanks.
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I'm giving this 5 stars for fulfilling an essential need for making red cabbage. In my area of...