30 Reviews

Great recipe and easy to make! I cooked in the crock pot (you need a large one) on high for about 6 1/2 hours. The only thing I changed was adding a 1/2 cup of ruby port about 1/2 through the cooking time. I have made other cabbage recipes that used port and just couldn't resist adding some. I used 4 green apples and it was delish. I have 2 pkgs frozen for future dinners. Thanks French Tart!

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DDW January 07, 2010

YUM! I made mine in the oven cooking the mixture for two hours, stirring occasionally. Interesting to watch the stages as the various ingredients cooked into what would be pickled cabbage. Followed recipe as posted mixing the apples and pears. This recipe will be served at my dinner table again for sure.

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Unfortunately I was pretty disappointed in the recipe as is. I followed the directions exactly for the crock-pot and it came out pretty bland. I was hoping it would taste like the red cabbage at my favorite German restaurant. I think if this recipe was tweaked it would be better... or maybe the stove-top preparation would have more flavor. Sorry, I really wanted to like this one.

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muncheechee October 03, 2010

Really good! This makes 10 servings as FT indicates, and lucky me I get it all because DH doesn't like cloves and so I froze serveral packets for future use. I used a slow cooker and cooked for 5 hours on high before dipping in for a serving. This is as close to the way I remember my mother's red cabbage tasting as I have ever been able to make. That deserves a special thank you! I used powdered clove, but perhaps will use whole cloves next time as my mother used to. Thanks for your wonderful recipe, FT.

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woodland hues December 07, 2009

I love red cabbage. And it is getting better as slower you cook it. I like the fruity notes of apples here. Although I used apples in red cabbage before, but not four apples, but this was really great. I think pears would be great too and will try it next time. Instead of red wine vinegar I have used elder vinegar. It enhances the fruityness and is of a dark red color. Because it is not that acidic I have added an additional tablespoon of it. For the spices I have used a cinnamon stick and whole cloves. This gives me the chance to remove them, when the flavour might getting too strong. I have cooked the cabbage on the stove top on very low for 3 hours (after 2 hours I removed the cinnamon) and it was smooth and silky in the end. Wonderful. Thanks for sharing.

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Thorsten September 15, 2007

I have not made this recipe yet but it is in my recipe pile for Christmas Eve. Reading the other reviews, I'm seeing frequent mention of "something missing" or "not sweet enough". My German grandmother would always put a little grape jelly in her red cabbage and I'm going to be adding a little of that to this recipe. That will likely add some sweetness and a little extra zing. I'll let you all know how it turns out!

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MommyToTwo December 11, 2013

Made mine on the stove top, giving it a good stir every hour or so because I didn't layer the ingredients. Everyone loved it! Thanks!

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Three Kids Make Me Crazy January 10, 2013

I have cooked red cabbage plenty of times before, but this was the first time in a crockpot. I used a mixture of apple and pear (because that's what I had), and that turned out OK in terms of the blend of flavours. The quantities given were way too much to fit into one pot; I have two, so split the mixture between them. After seven hours it wasn't cooked anything like as much as I like it done. it might have been OK after about ten hours. Next time, I'll go back to my usual method which is in a Le Creuset pot simmering slowly on the hob for a couple of hours, or in the oven (if it's being used for something else as well). The other reason I have given this just two stars in spite of it being potentially a good recipe is the quantity specified. We had plenty left over for the second and third days; then I had to throw it out. It isn't that we don't eat many vegetables, but alongside the other veg that I cooked it was way too much.

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sudenimes December 31, 2012

Yum! Made in the crock pot. Made for Queens of Quisisne ZWT 6

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Boo Chef in West Texas May 20, 2010

Wow, did everyone at my dinner party ever LOVE this dish!!! My husband's family is 100% German/Pennsylvania Dutch and we had a Venison Roast and I made this as one of the side dishes. Everyone raved about it!!! I only used three onions because 4 seemed like too much, but when I inquired to one of the guests if they thought there was enough onion in the dish he said "I think you could use even more". So, follow the recipe as is and you'll be great! Thanks for this wonderful recipe!

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Jakers January 02, 2010
Crock Pot Baked Spiced Red Cabbage With Apples or Pears