To begin with, only 2-3 stars; however, after some doctoring, 5 stars! How did we go from 2 to a 5? Our cabbage needed a bit more sweetness and acidity, which we achieved by adding a good splash of apple cider vinegar, more maple syrup, and a decent handful of dried cranberries. In addition, we did compliment our dish with caramelized onions, which had been prepared to go with the sausage that was to be paired with this dish. Finally, it did require quite a bit more salt to properly bring out the flavors. In the end, we proclaimed it to be fabulous- one of the best cabbage dishes that we have made. Given the necessity for improvisation, our overall rating would be a 4.
I added apple cider vinegar to the recipe. I felt it needed a punch - the apples got lost in the mix. Really great with brats! I simmered onions and brats in 4 bottles of Shiner Bock for 30 min. or so. Then gave the brats a quick grill. Very good!
I basically followed the recipe. I didn't have any Reisling, so I used Moscato. I tasted after about 10 minutes and didn't think it was very good; not sweet enough. And the cabbage was still too stiff. I added a generous handful of raisins, turned off the heat, put the cover on, and let it sit for an hour. Actually quite nice when I got back home. I had made beer-boiled brats as the entree. I poured the thicken beer sauce over the cabbage mix. The Cabbages and Apples now very, very good.