This was a surprisingly good dish. I was unsure how the cabbage in the pasta would turn out but it was actually quite subtle and a crunchy touch. I used a 2 day old baguet for my crumbs and it was a great texture. I also implemented the longer cook time for them and it turned out great. The only change I made was to put more tomatoes in (about 7 roma tomatoes) and thought it could have used even more! Overall a great dish.

Reviewed On: Aug. 21, 2009