Our whole family loved this recipe, even two 11-year-olds! I was looking for something interesting to do with a head of cabbage. (This recipe converted to four servings uses 1/2 of a large head of cabbage.) This hit the spot. The Swiss cheese gives it a tangy taste; I added a little more than the recipe called for. And I baked it 10 minutes longer, till the top was dark golden brown. Very tasty; I'll make it often. Might even experiment with different cheeses.

Reviewed On: Jun. 30, 2008

My whole family loved this recipe! I used skim milk and it still tasted rich and sweet. I also used vanilla and rum extracts, as someone else suggested, and baked it for 45 minutes, using the 6-serving option. It set up perfectly and unmolded beautifully. I will use this low-fat recipe often!

Reviewed On: Jan. 16, 2008