Braised Red Cabbage

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Really good, but I would use less cinnamon next time. Also butter instead of peanut oil is probably a good bet.

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Cause this dish was awful. I read the other comments before I made the braised red cabbage and thought it would be great. Their isn't too much I don't like when it comes to food. I am not sure it was the cinnomon, it had a sweet taste to it, or if the whole dish would be better if it were made cold like a slaw. I don't know. This was bad.....really bad.

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VERY TASTY AND EASY RECIPE. I WOULD GREAT THE APPLE NEXT TIME.

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Wow! This recipe is sooooo good. The first one I have ever tried to make and I love it. Thanks!

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For quite a while I have been searching for a red cabbage recipe. This one is perfect!!! So flavorful! It's great with chicken schnitzel or potato pancakes!

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Just like my mother used to make it.

I've been doing it on Thanksgiving now for years and it's a hit every single time.

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I am a culinary trained/graduate. I had lost the recipe I had from culinary school and decided I would try this recipe. It's so easy and the outcome is great. My sister asked for the recipe because she and husband really liked it. AND it's better if it's served a couple of days later. It can be made several days in advance and tastes even better.

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My family loved this...I married a German farmer from Nebraska and he loves cabbage..being Italian, we never used much cabbage, so I was grateful to see it used in such a tasty way. Thank you!

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I had a half-a-head of red cabbage and decided to try this after seeing part of the segment with Wolfgang Puck last night. I cut out most of the brown sugar, and reduced other ingredients in proportion to the amount of cabbage I had. Next time, I would probably use a bit less ginger. Overall, though, the recipe was pretty easy and turned out well. It's the sort of thing I can remember without consulting a recipe, so I suspect it will become a semi-regular thing in my house.