About this recipe: This is also called a French cabbage salad. It is a wonderful way to serve cabbage. Skip the garlic, use cider vinegar, and it becomes a German cabbage salad. Add some soured cream and it becomes a Danish cabbage salad.
For what this is, I gave it five stars. It's not something you'll see everywhere, and it's easy (if you use a processor for shredding the cabbage) and surprisingly delicious. We ate this with fresh grilled brats, pickled eggs, beer, and German potato pancakes (from this site). Since the bacon is crumbled, I used bacon end pieces, which are considerably cheaper than regular bacon. I also used white wine vinegar because that's what I had. With the high fat content of everything on the menu, smaller portions came naturally, were enjoyed and satisfying. For something unusual for your guests, this one is a winner! - 01 Jan 2008 (Review from Allrecipes US | Canada)
Between baking, shopping, working, additional Christmas decorating and spending more time than I should trying to get our cat "Nikky" OUT of our Christmas tree, I haven't spent a whole lot of time on dinner this week. This great recipe was a good starter for our soup. I don't like tarragon, so I used cider vinegar instead. Thanks Barrett and happy holidays to all! - 12 Dec 2002 (Review from Allrecipes US | Canada)
I made this for a freind's parents who are Chinese. I was worrying that the vinegar flavor would be too strong, but they liked it. So I am giving it a five for pleasing both the western-inclined and eastern-inclined palate. - 23 Nov 2004 (Review from Allrecipes US | Canada)