For starters the taste is exceptional, a really nice blend of taste and textures. I might try cutting the potatoes into big cubes and slow down my cooking just a bit more. Had no problem with the liquid, perhaps the slow cooking style retained more moisture. Used escarole for my green and it contrasted the cabbage rather nicely. Erin Go Bragh!

Reviewed On: Mar. 17, 2009

Nothing short of sensational! Nothing to change here, just brown up those cutlets, saute the vegies and then make up the sauce. Mmmm!

Reviewed On: Mar. 1, 2009

Just finished this easy to make dish, along with the rest of the wine. Pretty tasty. Not knock your socks off good, but definitely above average. I'm going to use asparagus next time and cut back slightly on the lemon. Calamari?

Reviewed On: Jan. 8, 2009