This is a recipe we eat quite often in Belgium. Towards the end of the cooking time, we add some cut up apples. Don't forget the bayleaf.
That would be the best red cabbage recipe I've ever made! The kitchen smelt like a German Gasthaus! I have printed this one and will definitely cook it again! Thanks for sharing!
I made this for Jul, along with Swedish Meatballs A number of similar recipes result in watery cabbage, but this one did not disappoint. Just the right consistency! I was delighted with this and wouldn't change a thing.
Simple,easy and tastes like it should. Great contribution.
I really liked this recipe, but it was just a bit too sweet for me. If I make it again, I don't think I'll add the full amount of sugar.
I rarely eat cabbage buy joined a CSA and ended up with a head that I didn't know what to do with. I tried this recipe and was surprised by how much I actually liked it (I had it in my head that cabbage=yucky no matter how it was prepared!) I used the food processor to shred the cabbage and this recipe ended up being super easy! I won't be rushing out to BUY cabbage anytime soon but I'll be sure to pull out this recipe every time I get a cabbage from my CSA!!
A wonderful change of pace. Pretty much followed recipe exactly.
verry good and easy the jelly gave it a different flavor from simmilar recipes
I made this for Mother's Day for my Norweigian DIL and it was a hit! She really liked it, although she said her mom's "traditional" recipe has a bit more sour taste. Next time (and there will be a next time!) I will likely leave out the sugar as the red currant jelly is very sweet by itself and maybe increase the vinegar to 3 tablespoons to see if I can get the right sweet/sour combo. Thanks fo the great recipe Sily Sally!
Very good. Replaced the butter with one tbs olive oil, cranberry jelly replaced the red currant jelly (cause I didn't have that). Served it with chicken. Will make again.