I chopped the cabbage coarsely, added garlic, worcestershire sauce, and some basil, oreg, and brown sugar. Cooked it in a huge pot on top of the stove. It's a definite keeper. Thanks

Reviewed On: Dec. 4, 2009

I made these as directed. I used less than one cup of flour for kneading/shaping, the dough was delicate, not intended to be made dry and smooth as with most breads. I formed 24 rolls and put in a jelly roll pan (greased). I brought them to a neighbors for Thanksgiving, with great reviews. I did use an egg wash after the final rising-one egg white, one T. water, they were gorgeous.

Reviewed On: Nov. 27, 2009

The only thing I changed was the amount of sugar-I used 1/4 cup and it was great. If you take it anywhere, be prepared with copies of the recipe!

Reviewed On: Mar. 1, 2009