This is a Delicious Sweet and Sour Red Cabbage, I cut the Recipe in half, worked great,added a little lemon zest, other than that i followed the recipe. Great flavor. Will be making it again as we like it much better than the canned Sweet and sour red cabbage.I am wondering just how well it would can or freeze. Great recipe Mini.
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this was very good with a nice sweet/tart flavor. i used a regular onion, and white wine. i also used 2 applesand white wine vinegar. it tastes good cold too.
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Probably the best Rotkraut I've ever made. I served it with Rouladen for a family dinner with 12 guests. Even ones who 'didnt like cabbage' loved it.
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OMG this was wonderful!
Great recipe that went great with our roasted chicken.
Easy to make and I used red wine and red wine vinegar.
Thanks for posting. This one's a keeper.
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I really loved this recipe because it wasn't as "vinegary" as other recipes of red cabbage I have made in the past. It had a wonderful subtle flavor and I really enjoyed it. I used only the first amount of butter and did not mix any in at the end. I only used two apples and 2 TBS of splenda brown for the sugar. My husband is diabetic and I thought these changes would make it more low carb. I used red wine vinegar for the vinegar. Thank you so much for this recipe.
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Made this for an Octoberfest party and everyone loved it. Delicious!
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Excellent recipe! Easy to follow and smells so good while it's simmering! I added a little extra apple cider vinegar to it at the end, and the taste was wonderful! Going to be making this again for sure!!
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Perfect . . . well, once I remember to put in the lemon juice at the end! Thanks for sharing Mimi!
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this is a wonderful dish and actually improves when reheated a few times.
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