By Mimi Bobeck on February 05, 2003
Photo by Bonnie G #2
Photo by Bonnie G #2
Serving Size: 1 (364 g)
Servings Per Recipe: 6
"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."
"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."
"Delicious! I made a half recipe, substituting white wine for red, just because we didn't have any red. Used balsamic vinegar, which worked will in the sweet/sour. Very good."
"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."
"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."
"Was looking for something to serve with recipe#53535 and found this. I can remember loving sweet n sour cabbage in Germany but never knew how to make it. So glad I found this. I didn't have any apples at the time, but did add a little apple cider to it - then followed the recipe as directed and it was wonderful. Used a very nice Washington Red wine (then finished it off with dinner) and it worked well. The flavor was right on in my book, just enough of both the sweet AND sour without to much of either. Served with recipe#318806 This is going to be a favorite for me."
"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."
"Made this for an Octoberfest party and everyone loved it. Delicious!"
"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!!"
"Perfect . . . well, once I remember to put in the lemon juice at the end! Thanks for sharing Mimi!"
"this is a wonderful dish and actually improves when reheated a few times."