6 Reviews of Braised Red Cabbage and Apples

From: Kumquat the Cat's friend

On Oct 29, 2005

A relative newcomer to cabbage and apple recipes myself, but your mom was onto something for sure! I forgot to use caraway which, too bad, I like a lot, but anyway I think the red wine and brown sugar put this recipe over the top; 5+ stars in my book. Also, used less than half the butter with outstanding results! Thanks so much, Kaarin and your mom too, will be making again!

From: justcallmetoni

On Nov 6, 2005

Following Kumquat's lead, I cut the butter in half. Also replaced the wine with a some hard cider. Loved the addition of the apple to the red cabbage and the small pinch of pepper, onion and vinegar kept this from being too sweet. I served mine with some paprika and rosemary chops grilled on my Geaorge Foreman. Thanks Kaarin.

From: bluemoon downunder

On Oct 29, 2005

Delicious! Thank you for sharing this recipe, Kaarin! My German grandmother (well actually where her ancestors were from is now Poland) used to make something like this, but I last ate that nearly half a century ago! I omitted the cayenne pepper but otherwise made this exactly to the recipe. Loved the wine in it! I very much doubt that my grandmother would have had wine in hers! Easy to follow instructions, really easy to make, and a fabulous blend of flavours: this is a side-dish that would perfectly complement grilled or BBQd meats!

From: ladypit

On Nov 26, 2005

We were mixed on this one here. I enjoyed it, as did my 3 year old daughter though my husband and 6 year old son were not as happy with it. That said, I think it had nice texture and a nice taste. Personally I think I would like more apple so next time I might try 2 apples. I used a bit less then 1 tbsp. of butter following kumquat & toni's lead. I would make this again as a dish primarily for me. I did use red wine and enjoyed that flavor. Thanks for a great one to try!

From: Chef #572166

On Feb 13, 2008

I used green cabbage because that's what I had on hand and only 1 T of butter, but the remaining ingredients were the same. The wine was a nice touch and the result was a very tender, tasty side dish which I served with pork tenderloin and roasted broccoli. My husband gave it 5 stars and said he would definitely like to have it again. Thanks for a great recipe!

From: Mojofrodo

On Oct 11, 2009

I just shoved all the ingredients in a pan at the same time and cooked for 50 mins. worked out very nice though I did need to add more fluid as it dried up.