Fabulous recipe! I made these to pair with an Epcot Food & Wine recipe for Durban-spiced Chicken with Spicy Honey-Mustard Sauce. The fritters were a perfect match. Very tasty and very easy to make. I did fry them in olive oil instead of vegetable oil, but left the rest of the recipe the same as written. I drained them on paper towels before serving which soaked up a lot of the oil. Also, by making them small and having the oil at the correct temperature, they don't absorb a lot of oil. The addition of the curry is wonderful giving the fritters a nice taste without them being overpowering. Will definitely make these again. Thanks for the keeper recipe!

Reviewed On: Mar. 31, 2009

Wonderful recipe! We've been making the Guinness Corned Beef recipe from this site for years and finally decided to add a different side to it besides carrots and boiled potatoes. I followed the recipe exactly as given and it was perfect. We added just one bunch of green onion as the recipe calls for and didn't think it was too much at all. After reading the previous reviews I was wondering if others had added the whole rubber band wrapped amount sold in the grocery store instead. I think if I had added that much it would be way too much. I did add some green food coloring for St. Patrick's Day as someone else suggested and it added a nice touch and added some great color to the plates. Thanks for the keeper recipe!

Reviewed On: Mar. 17, 2009

This was my first time making cabbage other than slaw and this recipe was pretty good. I did make some changes that were recommended by previous reviewers. I halved the amount of broth, sauteed some onion first before adding the broth, added a little natural bacon & the bacon drippings, and added a little natural sugar. I think next time I would leave out the broth completely and saute the cabbage in a little olive oil. Without the sugar and the bacon, I think the cabbage would have been a little bland. Otherwise this is a pretty good recipe and a good way for those not familiar with cabbage to be introduced to it as a side dish.

Reviewed On: Mar. 17, 2009