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The cabbage came out still a little crunchy and nice. I would have liked a little more apple flavor here. I used cider and organic apple cider vinegar with the 'mother'. A little grated or thinly sliced apple here would probably be very nice and add just the right touch. The onion seemed a little too pronounced here so next time I think I will use a little less of that. Thanks for a great recipe Jackie!

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Mama's Kitchen (Hope) October 23, 2008

This was great! So simple and tasty. :) I have to say that I was skeptical while cooking -- I kept taking little tastes and thought the flavor was kind of plain. But when I added the vinegar and some salt and pepper at the end, that totally made it! My husband went back and got a bowl full for seconds. Can't argue with that!

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Mees Mees September 28, 2013

I really enjoyed this dish - it is a nice spin on a classic dish we make regularly in our house. Normally we just make "fried cabbage" using nothing but the cabbage, onion and salt and pepper (once in a while bacon). This gave it a nice zip. Thank you for another way to serve a terrific - and overlooked veggie. **Made for Beverage Tag 2008**

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Mommy Diva November 12, 2008
Cider-Braised Cabbage