Reviewed: May 29, 2010

Great! My husband and I are huge cabbage fans and since coming back from Germany, I've been looking for a traditional rotkohl recipe. This is it! I modified it slightly (I don't believe in rating recipes that I've changed, so no worries here), just enhancing the flavor of the cabbage by using about 1/4 c. apple juice and 1/2 cup water instead of all water, and crumbling a few slices of bacon into the finished product. Since I'm on a dairy-free diet, I left out the butter at the end and added a dash of olive oil for some creaminess. My husband ate half the pot all by himself in one sitting and the left overs were gone in a day. Served with brats and a green salad.

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5 users found this review helpful

Reviewer:

hzajc

Cooking Level: Expert

Reviewed: Apr. 24, 2010

terrable

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1 user found this review helpful

Reviewer:

jenner0214

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Apr. 16, 2010

My German husband says this recipe is the best cooked red cabbage he's ever had, which means a lot! It freezes well, too!

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2 users found this review helpful

Reviewer:

eatsREALfood

Cooking Level: Intermediate

Home Town: Rogersville, Tennessee, USA

Reviewed: Jan. 1, 2010

Good, and sweet like harvard beets. Kids didn't care for this, but I thought it was a nice change.

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1 user found this review helpful

Reviewer:

Rachael

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Sparks, Nevada, USA

Reviewed: Dec. 24, 2009

This is a great recipe if you particularly like red cabbage. I used MacIntosh apples which get soft but don't disappear. Be careful not to overcook it or it can get mushy. That's its only negative (if that is a negative) but when done right it tastes great!

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Reviewer:

bgreiner03

Reviewed: Dec. 14, 2009

I had this dish in Berlin 4 years ago. I never knew what was in it until now. This turned out exactly like the original. Fantastic! (I made it just like the instructions said)

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Reviewer:

CASWELMO

Reviewed: Dec. 13, 2009

Oh I just love red cabbage..so much better than the stuff from the jar! This is a great recipe..I just tweaked it a tiny bit. Used 2 apples and added a diced onion which I sauteed in butter first, then added everything else. Instead of white vinegar I used apple cider vinegar just because I love the flavor of it so much more than white. I also added a bay leaf and some caraway seeds and cooked it all for an hour and a half. It was surprising not to see any salt or pepper listed as part of the recipe..definitely needs both. But overall a wonderful comfort food side dish that went really well with pork tenderloin and roasted acorn squash. Thanks for sharing..will make again!

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6 users found this review helpful

Reviewer:

krista v.

Cooking Level: Expert

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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1 user found this review helpful

Reviewer:

Leonda58

Cooking Level: Expert

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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6 users found this review helpful