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Reviewed: Sep. 10, 2008

I do not like cabbage, but my husband does, so I tried this. It needed salt&pepper and slightly more vinegar. That said, I did use home made tarragon vinegar as I did not have any other store bought.

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RUTH345

	Cooking Level: Expert Home Town: Ellicott City, Maryland, USA
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Reviewed: Sep. 8, 2008

Great recipe. I've been making a similar one for 45 years. I leave out the garlic because I can't have it. Wonderful side dish. Versatile. Try the other versions with the sour cream, for instance. My family never cared for cabbage, but they enjoyed this.

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1 user found this review helpful

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mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Feb. 10, 2008

When I have a head of cabbage in the house I tend to try several different recipes to try from this website. I love wilted cabbage and bacon but have only had it with a dash of sugar. That being said this had a stronger vinegar taste than I would've like. It did balance out the meal with grilled kielbasa.

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3 users found this review helpful

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Jan. 1, 2008

For what this is, I gave it five stars. It's not something you'll see everywhere, and it's easy (if you use a processor for shredding the cabbage) and surprisingly delicious. We ate this with fresh grilled brats, pickled eggs, beer, and German potato pancakes (from this site). Since the bacon is crumbled, I used bacon end pieces, which are considerably cheaper than regular bacon. I also used white wine vinegar because that's what I had. With the high fat content of everything on the menu, smaller portions came naturally, were enjoyed and satisfying. For something unusual for your guests, this one is a winner!

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9 users found this review helpful

Reviewer:

zernike


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Reviewed: Jun. 11, 2005

i dont want to lose weight that bad. thanks anyway!!

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9 users found this review helpful

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IPODKATIE

	Cooking Level: Professional Home Town: Dublin, Alabama, USA
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Reviewed: Nov. 23, 2004

I made this for a freind's parents who are Chinese. I was worrying that the vinegar flavor would be too strong, but they liked it. So I am giving it a five for pleasing both the western-inclined and eastern-inclined palate.

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12 users found this review helpful

Reviewer:

LynnInHK

	Cooking Level: Expert Home Town: Centreville, Virginia, USA Living In: Hong Kong, Hong Kong Island, Hong Kong
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Reviewed: Nov. 10, 2004

This would be good as a side dish. Unfortunately, I tried to use it as a main dish, and the vinegar cabbage taste was too strong for that use, and I gave my family tummy aches.

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8 users found this review helpful

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MALLOW1

	Cooking Level: Intermediate Living In: Vancouver, Washington, USA
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Reviewed: Feb. 2, 2004

This is a great side dish for a fall supper. I served it with corned beef and boiled potatoes with cracked pepper. It was a good compliment to the meat and starch. I think this is a great, easy salad to make!!!

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16 users found this review helpful

Reviewer:

ANNETHERESA


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Reviewed: Jan. 25, 2004

Between baking, shopping, working, additional Christmas decorating and spending more time than I should trying to get our cat "Nikky" OUT of our Christmas tree, I haven't spent a whole lot of time on dinner this week. This great recipe was a good starter for our soup. I don't like tarragon, so I used cider vinegar instead. Thanks Barrett and happy holidays to all!

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15 users found this review helpful

Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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