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I inherited a wealth of red cabbage from a family garden. This is a GREAT receipe- and a sound foundation for so many variations, depending upon what you have in the cupboard. I used the following: white wine vinegar, bacon fat and grape jelly instead of currant (because I had no currant in the house). I will be making this for many years to come.
I don't know what happened. I followed the directions exactly and as it was afterwards, it was pretty bitter. Maybe it was the wine I used (a Merlot) but it needed 1/2 c. brown sugar to make it palatable to us. After that it was pretty good with BBQ pork chops, maybe a 4 star, but as written it is a 3 star.
Tastes just like my mother's red cabbage. Excellent!!
I have made this recipe four times and this has very quickly become a requested dish to have with any pork served at my house. I didn't have the red current jelly so just used what jelly was in the fridge still good. Definitely a keeper.
Great. Fast and easy to make. I substituted Bacon Grease for Crisco. It definitely a keeper in our family. Helga Petersen