Reviewer:

Yessenia

Cooking Level: Expert

Living In: River Ridge, Louisiana, USA

Reviewed: Jan. 12, 2012

The instructions were a little unclear on what to do with the extra water. Although I used a medium-large head of cabbage, I had approximately 1/3-1/2 cup of liquid before adding the sugar and vinegar so my sweet and sour cabbage was a little juicy (still good to eat though) Also, if you like this recipe a little more tart, skip the butter. Koodos to adding the caraway seeds. I have never had this dish with them but I love it.

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Reviewer:

ropeburn

Reviewed: Nov. 9, 2011

Tastes like saurkraut without having to wait a month or two for it to pickle. Great recipe :D.

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Reviewer:

snowkri

Reviewed: Oct. 24, 2011

Thanks so much for this recipe. Made it with a pork roast. Perfect!

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Reviewer:

Cbaczak

Reviewed: Sep. 17, 2011

Too much vinegar, even though Ann liked it.

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Reviewer:

Rex Hutcheson

Reviewed: Aug. 8, 2011

Very simple and tasty. I omitted the caraway seeds because we don't care for them, and I used cidar vinegar. I'll make it again for sure!

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Reviewer:

jplugnut

Cooking Level: Intermediate

Home Town: South Windsor, Connecticut, USA

Living In: Methuen, Massachusetts, USA

Reviewed: Jun. 22, 2011

I didn't use caraway seeds but it was delicious anyway. Not too sweet and not too tart. Thanks for sharing it.

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Reviewer:

Julia

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

Great recipe! I used apple cider vinegar and a little less brown sugar(personal preference). I threw everything in the slow cooker and cooked on low 3 hours. I really enjoyed the caraway in this. I served this as a side for Herb Dumpling Pork Chops also from this site.

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3 users found this review helpful