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This made for a wonderful side to go with my pork tenderloin. I especially enjoyed the sweet and tangy flavor of the brown sugar and vinegar. I used Splenda brown sugar. I subbed regular cabbage for the red cabbage because that was what I had on hand. I thought I had rotini pasta, but I was all out so I subbed no yolk egg noodles. Made for Honor Thy Mother - and be Gluten-Free, too! Tag Game.

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Crafty Lady 13 May 10, 2011

I made this a year ago with pasta, and just now as a side dish, leaving it out. This is a great way to have cabbage. For me the flavors were mild but good.

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D Rusak October 04, 2009

Great cabbage dish, my family adores it! we added sausage adn garlic to it to give it a little extra zing, and left out the caraway seeds and it turned out great!

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Chef Dame January 17, 2008

Excellent side dish, for pork or chicken. Everyone I've made it for raves about it. Delicious!!

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K Love February 27, 2006
German-Style Pasta