A really good recipe that's got a lot of flavor but is still traditional. It won't freak out those eaters who would quickly bypass something more exotic, like (my personal favorite) ginger cabbage salad.

Reviewed On: May 7, 2009

MMMMmmmm...really good and really easy. This dish has a lot of character. It really is better with fresh green beans, but canned works in the winter time here in the frozen north when there's almost nothing fresh to eat.

Reviewed On: May 7, 2009

Here's my disclaimer: I'm not a great fan of meat in general, and I'm particularly not a fan of greasy meat. And, for me, this dish turned out to be pretty greasy. I don't even want to think about the fat grams. The fat was swimming up to the surface after a day in the fridge. I scraped it off, but it was still an angioplasty waiting to happen. The flavor was good, though. Once in a while this might be a good dish to make.

Reviewed On: May 7, 2009