I have made this dish several times now to include at a buffet luncheon at the American Legion, there were no leftovers! If you let the orzo sit too long, it will clump, you simply need to use a little extra arm power to break up the clumps while adding it to the rest of the ingredients, it then keeps well on the table. Thank you for a great recipe. This is a great base for a main dish as well, I added leftover ham and asparagus from Easter, soooo good. Thanks again.

Reviewed On: Apr. 21, 2009

Good recipe, very close to the french dip at our favorite steak house. It is a keeper recipe and so easy for the most hectic of times. Thanks.

Reviewed On: Apr. 9, 2009

Here in New England fried cabbage is a must. This recipe very good, never any leftovers no matter how large the head of cabbage. Thanks! The only thing I do differently is fry a bit longer for a little more color & depth of flavor.

Reviewed On: Apr. 9, 2009