9 responses

  1. CathyH
    March 25, 2012

    This sounds wonderful! I have a similar recipe with cranberries and cranberry juice.

  2. Barb
    March 25, 2012

    What a unique idea! Cooking with what you have rises to the top again.

  3. Vivian
    March 25, 2012

    This is exactly what I’ve had a hankering for in this last week since Old Man Winter raised his feeble fist to pound Central Alberta one last time before Mistress Spring kicks his bony nether end outta here! Perfect, Thanks Julie. Nice photo BTW with the soft suggestion of pussy willows in the jar.

  4. Laurie from Burnaby
    March 25, 2012

    I don’t like cherries. My German grandmother used to make braised red cabbage with apples, a little bit of vinegar, and brown sugar. she didn’t use water because the apples and cabbage had enough, and cooked it over a low heat for ages so that it came out all toffeed. wonderful stuff. Sometimes she added bacon to it, too, which was heavenly.

  5. Fiona
    March 25, 2012

    Oh my! That sounds amazing. I’m sending it to my mom so she puts it on a dinner menu sometime. I’d make it myself but we just dismantled kitchen #2, so the bulk of my cooking for the next few months will consist of whatever I can heat in a microwave, soak in hot water, or cook on the BBQ.

  6. Ashley
    March 28, 2012

    I have yet to try braised cabbage. I’ll definitely have to try this one!

  7. Brigid
    March 30, 2012

    I make this all the time. Addictive!

  8. Phillip
    December 16, 2012

    Just made a batch of this for the first time. Not going to Germany Xmas shopping this year, so missing the trad German cuisine. I was too intimidated by red cabbage to begin with (why?!?) until I found this recipe, which is really easy. Just needs another 24 hours in the fridge to complete, but tastes divine already!

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