Reviewed: Oct. 19, 2009

Very good! I did reduce both sugars to 1/3 cup and I still thought that it was a little too sweet. I would reduce the sugar even more next time. I substituted applesauce because I didn't have an apple. I increased the bacon to 6 slices and next time I would increase it even more. I also shredded my red cabbage in my food processor which I would not do again. The cabbage was MUCH too small. I prefer bigger chunks of shredded cabbage that you can only get from hand chopping it.

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Lynnje

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Reviewed: Oct. 5, 2009

Followed the exact recipe and took to a potluck. Not even a teaspoonful was left. Froze some and saved for later. Was just as good as fresh and got rave reviews. Can't ask for better than that.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Sep. 24, 2009

This is really great! The only change I made was using turkey bacon...I bet it's even better w/the real stuff, but it was so tasty this way too. Will make again!

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MACKR22

Home Town: Raleigh, North Carolina, USA

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Reviewed: Sep. 7, 2009

I'm a Dutch girl and my husband is Italian. Sweet and sour cabbage is one of our favorite dishes and, according to MDH, this is "the best I have ever eaten." I made no changes, except one and that is to remove some of the bacon grease and add butter. It was truly delicious. My main recipe for sweet and sour red cabbage from now on. Thanks!

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MOMMYTO2BOYS

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Reviewed: Mar. 27, 2009

I cut the recipe in half and I used one 10 oz. bag of shredded red cabbage. I used 1 TBS. of Splenda granulated sugar and 1TBS. of Splenda brown sugar blend since I don't have the real stuff. I forgot to peel the apples and it really doesn't make a difference. After cooking the cabbage mixture for 30 mins., I could really taste the bacon grease and I was disappointed. Then, I added the white wine vinegar, salt, pepper, and cloves it really gave the cabbage a nice sour taste. I really loved this recipe! I wouldn't change a thing but extra bacon is always nice! Loved it! THANKS!

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jan. 24, 2009

My husband and I absolutely love this recipe!! We have made it without the cloves (we didn't have any) and with. With the clove is AMAZING!! Thank you so much for this recipe!!!!

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jalmarode

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Reviewed: Jan. 4, 2009

Oh My Gosh, This was SO GOOD! This is the first time i ever made this, my husband and my mother LOVED it! I followed the recipe except I didn't put any cloves in and I added 4 pieces of bacon instead of 2. After it simmered for aproximately 30 minutes i uncovered it and simmered it for another 20 minutes until it was soft. It was even better the next day which we had for left overs. Thank you so much for this recipe, i can't wait to make it again!

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plawpurple

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

This was a great recipe! My husband is German and he LOVES cabbage and he absolutely LOVED this dish! I read the reviews and made a few changes: I used 3 strips of bacon, 1/4 red onion, NO cloves, and I sprinkled the cabbage with Caraway seeds before serving. We're using the remaing ingredients to make more tonight, because the first 1/2 is all gone!

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Mrs. Schmidt

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Reviewed: Dec. 10, 2007

I loved this recipe! I put it in my slow cooker with browned pork chops on top and it was wonderful. I turned the slow cooker on medium and cooked it 1-1 1/2 hours.

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GRANGOOSE

Cooking Level: Expert

Home Town: Cottage Grove, Minnesota, USA

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Reviewed: Dec. 4, 2007

This was delicious! I think next time I may cut back a little on the sugar. It was quite sweet. I did mix a little corn starch and water together and added it to the mixture to thicken the "broth", just before serving it up. This is a great recipe!

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PMJNSTN

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Nov. 11, 2007

This was the best sweet and sour red cabbage I've ever had. I added some caraway seeds at the end but did not really alter the recipe otherwise. It was just excellent!

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Love my Doxie

Cooking Level: Expert

Living In: Woodbury, Minnesota, USA

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Reviewed: Nov. 6, 2007

Made this with my last organic share head of red cabbage. My husband LOVED it and he doesn't generally like cabbage. It went perfectly with our roasted pork with bavarian seasonings! Thanks for the receipe!

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Trish M

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Oct. 9, 2007

Absolutely wonderful. Nothing gets lost in the mix. You can taste the tart vinegar, the sweet sugar, the heady cloves, the salty, smoky bacon. This is one of the best cabbage recipes ever, and I will make again and again. The only adjustment I made was to add four slices of bacon rather than two. Perfect!

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Luann

Cooking Level: Expert

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Reviewed: Sep. 30, 2007

I followed the recipe exactly, and this came out very well. The only problem was that the bacon seemed to get lost in the other flavors. Next time, I will use a lot more bacon. (you can never use too much bacon) Great recipe! It went well with the German-themed dinner I served. Thanks for the post.

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