Tangy Red Cabbage

I made this tonight, it is very good. I added garlic salt to it, and heated it. Such an easy recipe, I really like it.

Too much oil in recipe. I found this recipe bland. I did add a bit of sesame oil, which helped.

Loved it! Easy and tasty. We added black pepper, red pepper flakes and slightly chopped pecans. Yum!!

Delicious! Halved the soy sauce, and also used the low sodium variety and it was perfect!

I like this recipe, but I would use half the oil and balsamic and no soy sauce.

This was delicious! The flavors are so good together. I added some sliced onion to it but it’s great without it too!

7-8-11: Had to cut down on the proportion of soy sauce – Kikkomann. Might be better to use a real light soy. It was very good. 7-15-13: Upgraded to a ‘5’.

I don’t like cabbage, but I found this recipe to be tasty. I used only half the required amount of soy sauce and balsamic vinegar, as I’m not a big fan of either. I added freshly ground sea salt, and YUM! I shocked myself at how much better cabbage tastes in this mixture! Thanks for the recipe!

for the low calorie count, it was a great side.

tasty. we steamed the cabbage as one reviewer suggested and also added the sesame oil and seeds, which i would definitely do again. next time i might make either raw, as the original recipe suggests or run under cold after steaming or blanching. it got a little too “slawy” but the flavor was great. agree that rice vinegar might be more consistent with the other flavors

We really enjoyed this as written but you have to like cabbage to like it. This will pair up with a lot of different things nicely and I will definitely make again!

Good with raisons and sunflower seeds, too.

This isn’t the flavor I was looking for. Trying to get close to the flavor from a local Restaurant, Clearman’s North Woods Inn. But it was good. Definitely worth a try. Play with the oil and soy sauce before pouring onto the cabbage as your personal taste may not want as much as it calls for.

I steamed the cabbage for 1-2 minutes to soften it up, which I liked. I also added a bit of sesame oil as someone else suggested but didn’t like that flavor; I’ll skip it next time. This was a nice way to use red cabbage, and it tasted even better after sitting in the fridge for two days!

Used the exact ingredients but sauteed in a wok with the sauce after steaming cabbage. Served hot – excellent!

veryyy nice. i used grenadian molases instead of soysauce and reduced its amount, added some salt,pepper and cumin and a chredded onion. it was fantastic

Very good. I replaced a little bit of the olive oil with sesame oil. Next time I will try sauteing this as another reviewer suggested and then refrigerate.

I sauteed the cabbage in the marinade for 5-7 min. (until just warm and tender-crisp) instead of serving it cold and it was delicious and simple.

Tasted too much like soy sauce. Color is beautiful maybe I will try again with half of the soy sauce.

This is recipe is pretty, crunchy and delicious, I added sesame seeds and sesame oil.

I simply love this recipe. It is easy to make (even my boyfriend can make it) and tastes great. It became a staple at my house!