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This is so delicious. I also add a little extra vinegar for more kick, and sometimes will let the cabbage sit in the pot a little longer to wilt a bit more, but if you make this and put it in the fridge, the longer it sits the more wilted it gets, but still with crunch. Just absolutely delicious, as soon as my first batch was gone I had to make another one. Thank you for this!

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Nati May 28, 2013

Delicious! This is a favorite flavor combination of ours. I would increase the amount of vinegar next time for more 'perk'. This makes a LOT - I used less than half a cabbage & had plenty for 4 of us to have 2nds with some leftover. Thank you for sharing! Made for German Tag Contest 5/12.

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Elmotoo May 24, 2012

Better than expected.... I'll never serve Sauerkraut again now that I've found this recipe!

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Sally S April 21, 2010

Excellent! I made as posted with the exception of cutting the recipe down to serve 2. True German flavor. I did let mine simmer a bit longer to have a more limp cabbage. DH just loved this! I served it with pork slices and potato pancakes. It made a yummy dinner. Thanks for posting. :)

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teresas October 24, 2009

This was great with a German Potatoe Salad recipe I used from this site!!! I used regular hot dogs instead of bacon bc that is what I had on hand... and just white vinegar. AWESOME!!! Great side dish!

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Trish Loves Teddy May 23, 2009

This is an awesome recipe.. my mom made it and I NEVER liked cabbage!.. To me.. the key is the cabbage is not cooked.. is a bit crisp. Great with Pork Roast and Bread Dumplings.. thank you for posting...

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ellieszoo January 24, 2005
German Warm Cabbage Salad (Krautsalat)