Sweet and Sour Braised Cabbage (Rotkohl)

  • RobinVH Posted: 01/21/09
    Worthy of a Special Occasion

    This recipe came along just as I was wanting a cabbage recipe! I enjoyed this a lot. It's not too sweet or too sour. It has a distinct German/Eastern European flair. I made it with pork chops, but it would also go well with bratwurst. The only drawback was that it takes about an hour and half to prepare/cook.

  • BarbPila Posted: 10/16/10
    Worthy of a Special Occasion

    I followed the recipe as written and thought this was good. However, for my tastes it needs a bit more vinegar. I will definitely make it again.

  • culinaryeiny Posted: 03/09/11
    Worthy of a Special Occasion

    I made this recipe as described and thought it was pretty good. It was sweet and sour at the same time and the color is pretty spectacular. I agree with the special occasion rating because it did take a bit of effort prep'ing so it only gets made once in a while. In a pinch, or wanting a small batch I will still buy the stuff in a jar. Goes well with pork.

  • kitchenwitchCO Posted: 07/09/12
    Worthy of a Special Occasion

    Made this several times, reminds me of a dish my mother, who did two tours of duty in Germany as an army wife, used to make. I use green cabbage, and skip the bacon, though the dish with the bacon is probably even better. My family likes the sweet and sour taste. .

  • EllenDeller Posted: 01/07/14
    Worthy of a Special Occasion

    Just perfect--nice mix of sweet and sour. I cooked mine for about one hour in a heavy enameled (non-reactive) cast iron saucepan. Served with a venison roast and the delicious mashed potatoes & turnips from the CL site. My only change was to cut the recipe by 4 in order to make 2 servings for self and spouse. Cuts down very easily.


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