By keen5 on April 10, 2003
Photo by Sue Lau
Photo by Sue Lau
"Fried sausages or hot smoked sausages are placed on top of this hot slaw. Serve them with plenty of mashed potatoes. Yummy! Prep time is approximate."
Serving Size: 1 (95 g)
Servings Per Recipe: 5
"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!"
"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."
"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."
"Thanks for the wonderful description Lorac!"
"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."
"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!"
"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!"