Reviewed: Nov. 21, 2010

Very nice! Perfect with bratwurst and mashed potatoes. The vinegar definitely comes through, but I don't find it to be a negative. (I used 2/3 cup apple cider vinegar). You can also taste the apples and cinnamon very strongly, and the cabbage taste is only a subtle note (I used green cabbage, but it works fine too.)

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Reviewer:

IronChefHarvey

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 12, 2010

I made this for an Oktoberfest themed dinner party; it was the second most popular dish on the table next to the meat course! Several of my guests said they had never had a cabbage dish they enjoyed before this! The only thing I added was a teaspoon of caraway seed, which is a natural source of simethicone...I feel like it's really a requirement for anything involving cabbage for me and my family. But its flavor is pretty subtle, and in this case it didn't clash with the other spices at all!

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Reviewer:

Hawk

Reviewed: Oct. 13, 2010

cut viniger in 1/2 and double brown sugar. very good.

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Reviewer:

judy

Reviewed: Oct. 13, 2010

I love this recipe I follow it just like it is and turns out great everytime. I love it but still the rest of my family isn't into veggies that much. I'll even reheat leftovers. The apples make it really good and I would not leave them out...

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Reviewer:

love2bake

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Reviewed: Oct. 11, 2010

This was delicious! I simplified it even more by using 1 teaspoon of pumpkin pie spice instead of the individual cloves, cinnamon and allspice.

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Reviewer:

Lily S.

Reviewed: Oct. 5, 2010

I have to admit, I was a bit sceptical about a sweet and sour cabbage dish, but I'm glad I tried this one. This is a far cry from your average boiled cabbage. I normally try things according to the original recipe first, but I decided to go with apple cider vinegar per some previous reviews instead of the white vinegar the recipe called for. I still used the full cup and didn't find the taste overwhelming, in fact the cabbage turned out to taste more like a tart applesauce. I actually enjoyed the flavor. I will definately be making this again.

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Reviewer:

Ducati996

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Plainville, Massachusetts, USA

Reviewed: Sep. 27, 2010

Excellent! I used 1/2 cup of apple cider vinegar. During cooking, I added an additional 2 tablespoons of vinegar. My allspice was whole, so I doubled the amount, bagged it in a coffee filter and dropped it in the pot.

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Reviewer:

Mary Ray

Reviewed: Sep. 5, 2010

I followed other reviewers suggestions and used only half the vinegar called for. It was good, but a little too tart for me. I added an additional 2 tablespoons of brown sugar and it was much better.

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3 users found this review helpful