7 Reviews

This is very good! It has a very mild un-cabbagey flavor that if topped with a little vinegar would taste like excellently cooked sauerkraut, but without, is mild enough for anyone who dislikes either cabbage or kraut. I served this with grilled smoked sausage. Thanks for sharing!

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Sue Lau October 15, 2012

I found this a delightful cabbage recipe, I cooked exactly as per the recipe and it was perfect, colour as well. I do think the sour cream is what makes this recipe stand out from other cabbage recipes. Will definately be making this again.

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Latchy September 10, 2004

This was very easy to make, and enjoyable. I did cook the cabbage a bit longer, so it was limper than the chef probably intended, but I liked it that way.

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evewitch June 30, 2004

Thanks for the wonderful description Lorac!

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keen5 July 16, 2003

Delightful! This is not coleslaw but a wonderful balance of lightly cooked cabbage, sugar, vinegar and sour cream. No one flavor dominates and the result is subtle, unique and colorfull. I doubled the recipe, using finely shredded cabbage which softened without loosing the bits of bright green color. Thanks keens5, goes to the top of my list for great recipes.

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Lorac April 13, 2003

Really quick and easy to do and a perfect partner for some Aidell's sausage. I had both Garlic and Artichoke and Apple and Chicken but I liked it a bit better with the artichoke flavor. I have never cooked as much cabbage in my life as I have in the last few weeks, lol, and I am starting to really like it! Thanks for adding to my side dish repetoire!

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OhMyStars! September 29, 2004

I picked this recipe to make for the pick a chef game. This was so good. I made it to go with vegetarian sausage and used butter. Lovely, comforting dish. Thanks so much!

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Sharon123 May 16, 2004
Pennsylvania Dutch Hot Slaw for Sausages