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Showing 1-3 of 3
By Chef #799071
on March 23, 2008
I thought it was great, I omitted the red wine though and did not cook it to death for the 6-7 hrs., did it to my own taste. I am alway's modifying recipes anyway's I love to experiment and omitted the onions as well we don't eat alot of onions anymore. We had this for Easter Dinner today with corned beef-potato's, carrotts and apple pie. Happy Easterpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Brew
on February 22, 2007
It was a little over powering of wine and appples. If I were to try this recipe again I would prefer to divide the wine and apple amount in half. I'm German however this was a little over powering.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 13, 2007
A yummy cabbage recipe. A tasty combination of seasonings with the onions and apples. Delicious. Served it with Crispy Crumbed Pork Chops, boiled potatoes with melted butter and dill, pickled beets, and rye bread. Added Apple Crisp for dessert with a dollop of whipped cream and a sprinkle of cinnamon on top.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (560 g)
Servings Per Recipe: 4