Reviewed: Feb. 17, 2009

This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again.

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15 users found this review helpful

Reviewer:

Saltado

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Aug. 31, 2009

The complexity of flavors makes this a special dish. We felt the first hint of fall in the air today, so I thought this would be an appropriate supper. I'll also make this again - it would be excellent even without the sour cream added.

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11 users found this review helpful

Reviewer:

gapch1026

Reviewed: Sep. 7, 2010

I love this dish! I used both bacon and sausage because we just got a half a hog and wanted to try both. I added chopped carrots and celery to the onion, left out the olive oil because with the porks I did not need it and the sour cream because I don't like it and forgot the coriander and nutmeg. LOL. Was still awesome.This dish had a different flavor and texture with every bite. I think the only thing it needed to be a perfect meal was some kind of course peasant bread like a rye bread or maybe Irish Soda Bread. Thank You for this recipe, it is definitely a keeper!

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10 users found this review helpful

Reviewer:

Bette

Cooking Level: Intermediate

Living In: Peru, Kansas, USA

Reviewed: Sep. 26, 2011

I didn't like cooked cabbage much until I tried this recipe. Now I LOVE IT! I want to tell the world about it and eat it for breakfast lunch and dinner! I didn't have the corriander so I did just a pinch of the nutmeg. Delish!

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7 users found this review helpful

Reviewer:

Rita M.B.

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Reviewed: Mar. 7, 2011

Made this for a St. Patrick's Day potluck. Wow, did it go over big! Excellent tasting. . . will definitely make again. Added 2 cooked, sliced bratwurst.

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6 users found this review helpful

Reviewer:

lady.dragonfly

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Joliet, Illinois, USA

Reviewed: Jan. 26, 2011

Very surprised how well the flavors blended together. It really does require the 30 mins cooking time for the flavors to meld. This combination does a good job of eliminating the sulfuric taste of cabbage. Didn't add sour cream, and it tasted great. Also used Canadian bacon instead of bacon and gala instead of Granny Smith apples (cut down the sugar though) with good results.

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4 users found this review helpful

Reviewer:

Ana

Reviewed: Dec. 28, 2011

Very good with mashed potatoes and breaded pork chops. (We prefered this as a side dish, not as a main course.) Subbed ground corriander for the seeds because that's all I had and used 1/2 as much. Fat free sour cream worked just fine too.

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3 users found this review helpful

Reviewer:

ODONOGHUES

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wind Lake, Wisconsin, USA

Reviewed: Apr. 20, 2011

this dish was excellent....almost as i remember it back in europe. only the american bacon is not quite like in europe (the smoky, fatty version is better). i did not have coriander (which is the key) and used fennel seed instead. was delicious with a hint of fennel as well. i like that sour cream is used instead of heavy cream or butter...was just as rich!

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2 users found this review helpful