Reviewed: Nov. 5, 2009

not bad

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Reviewed: Mar. 6, 2008

This is really good. I didn't have apple so excluded it. Added only 1 tsp. sugar and added 1 tsp. carraway seeds. It was wonderful. Really like to cooking method of the brief par-boil.

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Sharon L.

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Reviewed: Jan. 21, 2008

Simply delicious. So EASY to make!

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Tedsey

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2007

A huge hit at the German-themed potluck last night. Thanks!

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kxo

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 24, 2007

This is absolutely wonderful! It is perfect. Thank you

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 10, 2007

This recipe didn't taste like I thought it would. I wanted it to be a little more "sweet & sour" tasting. It was a little bland, but had possibilities so I will try it again and add more sugar and vinegar. It wasn't bad, just needed more flavor!

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The Dainty Dish

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Knob Noster, Missouri, USA

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Reviewed: Jan. 6, 2007

Excellent recipe, I varied it on the second outing to make a warm slaw by shredding the cabbage and cooking for a shorther duration to keep the cabbage crisp. I added some sour cream to the slightly cooled mixture to make a stunning side dish to roast lamb.

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ENVYC

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Reviewed: Dec. 15, 2006

Oh my gosh! I made this recipe for 50 folks along with a stuffed pork tenderloin and EVERYONE absolutely loved this spiced red cabbage! It was also extremely easy to make. I would definitely recommend this recipe for a small gathering or a large gathering!

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