Reviewed: Sep. 9, 2011

Great recipe . . . I have fresh red cabbage from the garden and wanted a recipe like this to make and serve as a side dish at cook-outs, this would go great as a side dish at any cook-out and it is much healthier than potatoe salad. Thanks for sharing, The Peev . . .

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Reviewer:

Cookieman

Cooking Level: Expert

Living In: Longmont, Colorado, USA

Reviewed: Sep. 8, 2011

Very good--I've never had any German red cabbage before, so I trust all the other reviews as to its authenticity. I used granny smith apples, and they did just melt into the cabbage. It might be a good idea to add another diced apple halfway through cooking, so you do get some cooked apple texture. I did add a little extra butter, and I used some chicken stock in lieu of water. Other than that, made just as written. Thanks for a delicious side dish (I plan on throwing in a few sausages next time for a one pot meal!)

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Reviewer:

margaux

Cooking Level: Expert

Reviewed: Aug. 25, 2011

LOVED it!!! Added raisins but other than that it was perfect as is!!

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Reviewer:

jennifer_95

Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

Reviewed: Aug. 10, 2011

Made this recipe to go with Wienerschnitzel and Spaetzle and it was delicious! I love red cabbage and homemade is always better-Made the recipe as directed and it was perfect

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Reviewer:

liesef

Reviewed: Aug. 3, 2011

I made this with Weiner schnitzel and it was AMAZING! The perfect German meal. The cabbage has just the perfect amount of sweetness and acidity to make you go back bite after bite. I will definitely be making this on a regular basis.

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Reviewer:

ashe_duke

Cooking Level: Expert

Reviewed: Jul. 25, 2011

This is so close to my husbands Omie's recipe. the only thing I do differently is instead of using the cheesecloth I take the onion whole, and stick the cloves in the onion and allspice and peppercorns. Than at the end i remove the whole onion and bay leaf. Oh and I don't add the apples every time.

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Reviewer:

Tiger Sand

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Swansea, South Carolina, USA

Reviewed: Jul. 20, 2011

I had been craving this for a few weeks and was not disappointed at all! This recipe makes for a delicious dish. I only make half a cabbage for the two of us and it still was too much. Make sure you have a GIANT pot if you want to make the entire head. The apples really set this off. Mmmmhhhmm.

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Reviewer:

eponaries

Cooking Level: Intermediate

Home Town: Clermont, Florida, USA

Reviewed: Jul. 19, 2011

Yum! This was my first time making Rotkohl from scratch but by no means my first time eating it. My grandmother is German, and I lived over there for a couple years. With a bit of chopped, fried bacon added to the recipe (perhaps in place of the butter), this would be 5 stars.

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Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Jul. 11, 2011

I am making it right now, it's almost done but I made some changes, I didn't have any of the mentioned whole spices so I added juniper berries and ground pepper instead, instead of cider vinigar I put in balsamic vinigar and because I don't use white sugar, I added couple of tablespoons of agave sirup. Instead of water I put in red wine. It's turning out to be very dark purple, probably because of the dark vinigar and wine but the cabagge I used was very dark and tough so it's cooking much longer, about 2 hours and all liquid already evaporated so I am not thickening it with starch since I don't I don't use processed starch. It tastes really good.

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