Warm Savoy Cabbage Slaw

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I recently used this recipe in a Beer & Food paring, made the day before serving. It was a big hit when pared with Stouts. As Chef Anne says "cook like a rock star!" This recipe will do that for you.

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Thanks to the reviews. I read through all the reviews before I prepared this dish. I used only 1/4 cup of apple cider vinegar. I did not cook the cabbage till soft as we preferred a crunchier texture. Overall, it is a very tasty dish.

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Nasty. Anne Burrell is my favorite Food Network host by far, but this just doesn't make it. Maybe East Coast cider is different from cider out West. Maybe it's just too much vinegar. I don't know, but this wasn't good hot, warm, cold or anywhere in between, and it's the first Burrell creation that I did not like at all.

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Miss Anne's recipe is spot on. A full measure of the mustard seed is essential to the savory nature of the dish. Next time I make it, I plan to reduce one and a half cups each vinegar and fresh cider by half and reduce cooking time to preserve some crunch in the cabbage.

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I've made this three times and got raving reviews from all my guests and family. I lightened up the amount of vinegar the last time and it was good but my family seems to like the tartness. SO next time I'll use the called for amount. I think its important to use good cidar, not apple juice. The whole meal from episode "Secret of Port Loin" is absolutely wonderful.

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I am making this right now. I have added more apple cider to cancel out the vinegar. The recipe also calls for 10 minutes of simmering after you put the cabbage in. I have simmered for an hour and the cabbage is still too crunchy, so the timing is definitely off. This is the first recipe of Burrell's that didn't work for me.

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This recipe, especially combined with her pork and applesauce recipe, is unbeatable! Delicious and sophisticated but still close enough to comfort food. I've made this three times already and it's gotten as big a hand as the first time. Don't change a thing, it's perfect as is.

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I am so sorry for all the terrible things I ever said about cabbage. I saw Anne Burrell for the first time when she made this meal; I got so hungry watching that I went out and bought everything needed for the entire meal. My 6 guest all raved. Easy, delicious and oh so good!

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I read all the comments and decided to use 1/4 cup of apple cider vinegar and no mustard seeds, just 4 table spoons of honey mustard and this dish was really yummy!

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Unless you have a huge head of cabbage, there is too much cider vinegar and WAY too much mustard seed. I would recommend cutting off about 1/2 cup of vinegar from the recipe. Also, I used only one tbsp of mustard seed and it was plenty.