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  • eema.gray

    I love eating this dish with sauerkraut instead of fresh cabbage too. True, that destroys the probiotic qualities of the kraut but it retains the tangy flavor of the fermented vegetable. :-)

    • Deanna Leah

      Love LOVE Love this recipe. I am doing the AIP meal plan and made this with the Duck Legs for my own V-Day dinner. It was MOST excellent and special and over the top good! Can’t wait to make it again!

  • Frank Mosher

    This is an attempt at an old, and very popular German recipe, but it is missing one major spice: Caraway seeds!

    • eema.gray

      Agreed. There must be caraway!

      • Sigi

        No, no – not caraway (ick)! Try a couple of cloves instead. Fantastic!

        (But in that case you’d want to use plain pink salt, not rosemary.)

  • Candace McKee

    This was very tasty. I diced up some dried cherries and added them. A nice mix of sweet and sour, yum!

  • Own A Green Home

    We made this for lunch with a little fresh carrot added (when we added the onions) – so simple, SOOOOO tasty! We cooked a little less since we like crunchier cabbage, but the flavor was perfect.

    • http://none Amanda

      Diane, could you tell me approximately how much cabbage to use(lbs?)? I have a small 2 pound one. Is that too much or too little according to recipe? Thank you. I look forward to trying this recipe asap.

      • April LeMaster

        Any amount would work.

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