Sauteed Red Cabbage

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fabulous and the color was beautiful. Made it exactly as written.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made some minor adjustments to fit my taste, and I REALLY LOVED this dish. I am craving it. I reduced the vinegar and sugar, and used the entire head of cabbage. (Half a cabbage? What a joke. The other half would have just rotted in my fridge till I remembered to throw it out.
Used 1/4 c vinegar because my family is not crazy for that taste. (I am. Reduced the sugar to 1 level tablespoon because I don't like sugary sweetness in certain dishes like coleslaw and cornbread. The result, PERFECTLY UNDERSTATED.
Also next time I will heat the mustard seeds in the oil before the onion. That is sort of an Indian method of cooking with spices that I think works very well. There will be many "next time"'s for this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved it. Used small container of applesauce instead of the 2 T. of sugar. Good, crunchy red cabbage with lots of flavor. Served it with Paula Dean's Sauerkraut and Pork Ribs. Really good. It will be a staple in our household.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ah-mazing!! Cutting out sugar so substituted with honey and it was incredible!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing!! It was so quick and easy and absolutely delicious! I didn't have mustard seed so I just put in 1 tablespoon of grey poupon. This is my new favorite recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

All I can say is OMG! I substituted Balsalmic vinegar but still wow. So much flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good basic recipe! Way too much vinegar to my taste though. I doubled the recipe and change a few things. I used 2 Tbsp oil, 1 Tbsp + 1tsp raw sugar and 3 Tbsp homemade balsamic vinegar (just wanted to use it all up + 1 Tbsp cider vinegar. I also added 1 chopped Gravenstine apple (I only had one. Go easy on vinegar, add I Tbsp at a time and taste. At first I wasn't sure about mustard seed, should it be whole or ground. I ended up adding ground and it tasted fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made it today and wow!! just like my mom used to make. Great German flavor with very little work. I added 2 sliced apples because I remember my mom put apples in hers. Thanks Rachael for bringing back such a good memory!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We enjoyed this recipe. It is especially delicious paired with Alton Brown's baked macaroni and cheese.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great and easy recipe!!