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    You are in: Home / Recipes / Tangy Braised Cabbage Recipe
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    Tangy Braised Cabbage

    Average Rating:

     20 Total Reviews

    Showing 1-20 of 20

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    • on June 20, 2010

      As horseradish addicts, hubby and I loved this. It's tasty and easy to make -- I used half a head of cabbage and the full amount of everything else. Two teenage exchange students weren't as keen, but what do they know?

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    • on May 13, 2008

      I know this sounds strange, especially for an Irish cabbage recipe, but I served this tonight with Spicy Chinese Pork Tenderloin (Spicy Chinese Pork Tenderloin). It was fantastic and my DH even used the word - "pefect"! The only changes I made was to omit the horseradish and double the garlic, and use rice vinegar instead of the white wine vinegar. I only cooked for the minimum amount of time so that the cabbage remained crunchy. This cabbage with the pork, the pork's sauce poured over the top, and the entire dish topped with freshly chopped green onions reminded me of moo shoo pork without the pancakes! Who would have thought!

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    • on October 17, 2011

      We liked the flavors here, the ginger and horseradish give it a little punch. This reminded us of sauerkraut, but a yummier fresher version. The only change we made was to omit the sugar.

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    • on June 21, 2010

      We love cabbage (maybe because I am Irish!!) and always looking for new recipes. This is absolutely wonderful - makes the lowly old cabbage into a gourmet dish. Thanks for submitting.

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    • on June 20, 2010

      Really good and came together quickly. I added more sugar, cuz I like it sweeter. Made for ZWT6 and the Looney Spoon Phoodies!

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    • on June 20, 2010

      This was totally awesome! What a great mix of flavors. Made for ZWT6

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    • on September 27, 2009

      Very good. Lots of different but complementary flavors ( sweet, sour, ginger, horseradish).

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    • on June 24, 2008

      Easy and tastes different from the norm.

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    • on March 22, 2008

      I have never met a cabbage I didn't like and this was right up there with them. I loved the 'sour cabbage' taste from the vinegar. The other two at my table weren't so crazy about it. The good part was that I got to eat what they didn't. Thanks for sharing your recipe.

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    • on January 17, 2008

      Excellent - I used about 3/4 of a small head of cabbage and 2 carrots sliced thin on the bias just for some color and crunch. The flavor combo is GREAT - no need to change a thing - make extra it goes fast and is good for you!

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    • on January 13, 2008

      This is exactly what it says it is, tangy braised cabbage. It's also very good.

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    • on June 04, 2007

      Wonderful flavors and so easy to make. I love the tangy sweet and sour taste of this dish. A great way to prepare and enjoy cabbage.

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    • on May 27, 2007

      I started out just loving this ... but by the end of the meal, there was a very unpleasant after taste. Couldn't put my finger on what it was -- I may have had too many shallots. I may try it again and see if I just did something wrong this time; those first few bites were so good, that I'm not quite willing to abandon this one. If I have better luck on the second attempt, I'll come back and amend this review. Thanks!

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    • on July 25, 2006

      I LOVED this. It was nice and tangy. Loved that horseradish in there (I used a bit more than called for). I'm going to make this again. Thanx for posting.

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    • on July 22, 2006

      I had some leftover cabbage that I needed to use. It was a mixture of green and red cabbage. The combination of flavors is excellent.

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    • on December 19, 2005

      Very good as written. However, in retrospect I should have eliminated the oil and sub fat free chicken bouillion, Spledna for sugar and natural cider vineagr for white wine vinegar. Cabbage is SO healthy we thank you for another recipe.

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    • on October 04, 2005

      We loved this! I served it with Corned beef, very very good! We liked it prepared this way much better than the way I usually do it! (tossed in crock pot with roast) Thank you!! I also made 1/2 recipe, then wished I'd done the whole head!! Thank you!

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    • on October 03, 2005

      This was very good-I like the ginger and horseradish together. Delicious recipe!

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    • on October 03, 2005

      Tangy yes! Good very good! I made 1/2 the recipe with no problem!Used a good amount of salt and PEPPER! Thanks!

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    • on October 02, 2005

      We loved this. I was very generous with the horseradish :-) This is a keeper.

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    Nutritional Facts for Tangy Braised Cabbage

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 98.1
     
    Calories from Fat 42
    43%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 31.7 mg
    1%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 3.8 g
    15%
    Sugars 7.0 g
    28%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    white wine vinegar

    Detailed Nutrition Values About Nutrition Info
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