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I made this as directed and really enjoyed it. The sweet and sour flavor of the cabbage went well with the sausage. Thanks for sharing.
I really enjoyed the recipe. I cooked a slice of bacon and rendered the fat and flavor. The sugar and onions caramelized beautifully. The cabbage was of the green variety and not the red. As I do not cook with beer I substituted chicken stock. One granny smith and one Jonathan apple was used. Even with my changes this was delicious one dish supper which I am looking forward to making with the red cabbage. Thank you much for posting.
I'm not going to rate this because I think I must have messed it up, it was very bitter and the only one who liked it, oddly enough, was my 2 y/o. I think I might have burned the sugar or maybe the cabbage was bitter? I don't know, but the final product was so bad that I won't make it again. It must have been my mistake because the other reviewer loved it and you said it was a staple. I wish it would have worked, the concept sounded really good!
I forgot to rate this recipie. I have been making it now for several months and it is wonderful. Very easy for a weeknight, and one pan cleanup! I hate when people talk about their changes to a recipe, but there are only two of us, so I tweaked it a bit. I use 1/2 the bacon fat, 1 granny smith apple cut in small chunks, and 3-4 bratwurst links. Everything else remains the same, except the potaotes........I omit and usually make pierogies on the side.:) Smilyn, I'm sorry I didn't review this sooner........We LOVE it and I probably make it at least 1-2 times a month! Thank you!