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    You are in: Home / Red / Sweet-Sour Red Cabbage-German Recipe
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    Sweet-Sour Red Cabbage-German

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 18, 2013

      The way the recipe is written I give it 4 stars. With my changes, I give it 5 stars. I did not drain the water from the cabbage. And the cabbage and onions were way too crunchy given the cooking time. I would add the onions to the cabbage at the same time to cook and once everything is mixed, it needed an easy 30 minutes of simmering time to get the cabbage soft yet with a bite. I was pleased that it is not overly sweet. It is the proper amount of sweet that you find in German or Polish red cabbage. We Americans don't know that a little can go a long way. Teresa, good recipe!

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    • on December 23, 2012

      Delicious! Not overly sweet or sour. :)

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    • on December 17, 2009

      Well you won DH over he loved this. Very authentic tasting. Cut recipe in half and had 4 good size servings. Add about a tablespoon crumbled bacon to the top just because I had it cooked and nothing else in need of cooked bacon. Thanks so much for the post.

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    • on January 10, 2013

      Good ! I made the recipe as directed. I was a bit disappointed with the flavor. Maybe I used too much cabbage.

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    • on February 10, 2010

      I'm definitely not the best cooker-of-cabbage & really don't like eating it cooked either, but this recipe was tagged to make as a special request from a neighbor couple, & they thoroughly enjoyed it, so that's worth a lot in my book (& in my kitchen, too)! [Made & reviewed in 1-2-3 Hit Wonders tag]

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    • on September 23, 2008

      Boy did I mess this one up royally . . . but the good news is it turned out great in the end! First, you have to know that I'm known for not reading directions . . . drives DH nuts! After browning the bacon (and removing) I immediately added the onion (used red onion). Also decided to throw in some sliced green apples. Then added the cabbage, water and brown suggar . . . then looked down at the recipe and noticed my error . . .too late to turn back now! Brought to a boil and then simmered for about 45 minutes, until tender. When the liquids cooked down I added a 1/2 cup of red wine . . . helped to intensify the color too! I did make the sauce using your instructions, except at this point I had no bacon grease so substituted 1/4 cup of butter. Served with smoked brats (which I steamed on top of the cabbage), apple salad and rye bread. A great Octoberfest dinner! Thanks!

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    • on May 28, 2008

      This is just great! I've made this 3 times now, and have gotten raves on it all 3 times. I come from a Dutch heritage family and maybe it evokes something back in the old genetic line, but this is just SO good. The only thing I have done diff. is add more bacon. I jest cain't he'p mahself, I love bacon. But I'll assure anyone else reading this review that it's still fantastic just as posted. Excellent recipe. Thanks so much for posting this Teresa. It's great. I feel lucky to be the first to review it.

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    Nutritional Facts for Sweet-Sour Red Cabbage-German

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 118.7
     
    Calories from Fat 24
    20%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 3.6 mg
    1%
    Sodium 473.6 mg
    19%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 3.2 g
    12%
    Sugars 14.7 g
    59%
    Protein 3.0 g
    6%

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