Sweet and Sour Red Cabbage

This has a delicious flavor that is nicely balanced between not too sweet or sour. It was very easy to make, and left the cabbage slightly firm; but if one wanted to cook the devil out of it (like my hubby) it's very easy to simmer it a bit longer (just add a tbsp water as needed). This would go great with roasted chicken or duck, or perhaps Schnitzel. Thanks for a great recipe, Evie*!

I served this as a do ahead then reheat hot dish. It was an excellent dish enjoyed by all.

I'm not going to give this a star rating because I don't know if this was the recipe I was looking for. I was looking for a recipe like I had at the Crab Cracker in Kirkland, WA, and this wasn't it- the balance of sweet/sour/richness wasn't the same. I followed the recipe to the T, but cooking on medium low heat it started to burn and I had to add water. Even after 34-40 minutes of cooking it wasn't tender- I sliced the cabbage as thin as I could, maybe I needed to use a v-slicer instead.

this was very easy to make and delicious. i used a sugar substitute and a bit of honey instead of the brown sugar and it turned out great.

This was a very easy recipe and tasty. I would add onion next time and maybe cider vinegar. Thanks for the recipe. I served it with pork chops and baked potatoes.