to clarify the directions...I pinch the sauages to form "small meatballs" and dropp them in the oil, cook till no longer pink... I also add some sort of small pasta. either tublini whatever is in the cabinet. I have made this a TON of times, its a quicker way to make escarole soup the "cheater" version...LOL hope you enjoy as my family did.... :o)

Reviewed On: Nov. 25, 2008

I was looking for something other than steak, pork and chicken. This caught my eye. At first I was a little worried, but it turned out pretty good. The only problem was that the cabbage cooked down so much that there was hardly any cabbage. It looked like just potatos and ham. Next time I would use a little bigger head. other than that, it's perfect. Thanks for sharing. :o)~

Reviewed On: Mar. 28, 2007

OMG THIS IS AWESOME. TOTALLY TASTES LIKE THE REAL THING, NOT TO SAY THIS ISN'T THE REAL THING. BUT ITS ROCKS. NO MORE DOING IT THE LONG AND HARD WAY. I ALWAYS ADD MORE RICE AND I USE A MED. HEAD OF CABBAGE NO MATTER HOW MUCH IT WEIGHS. BE WARNED THAT IT MAKES A TON!!!!THANKS FOR THE POST.

Reviewed On: Feb. 8, 2007