Cider-Braised Cabbage

I enjoyed this and it was easy to make.

I thought this was fabulous. Easy, easy, easy. I've made it several times and each time I seem to be cooking it for less time. A little more crunch that way.

This was awesome! Loved it!

I always add applesauce to the sauerkraut my husband loves to eat, so this recipe seemed like a nice variation on that theme. I love the texture, as pointed out by another reviewer - done but not limp. We added one more tablespoon of mustard and some thin apple slices. Will definitely make this again.

Great flavors and cabbage that was done but not limp. I halved the recipe to avoid having too much leftover. My husband is not a cabbage lover, but he enjoyed this recipe. Super simple as well.

We were pleasantly surprised by this dish. The cabbage head we used was very tasty - even raw, so that helped I'm sure. We used the regular cider (not hard cider) and spicy brown mustard instead of stone ground. The flavor was great, just the right amount of vinegar to set off the sweetness of the dish. We served it as a side dish with chicken paprikash. Humble but nice and a good pairing.

This is quite good. I had some cabbage to use up and I was surprised how tasty it was. My husband loved it.