Tasted just a little too eggy, and needed more of pumpkin and spice presence. It seems like it has promise, so I'll probably tinker some more with this.

Reviewed On: Feb. 6, 2011

Only change I made was to substitute chopped green bell pepper for the okra, since bell pp are normally put into gumbo and my family has mixed opinions on okra. This was fabulous for New Year's Day. It tasted really good, and was not that time-consuming. Don't let making the roux intimidate you. As long as you keep the heat at medium and whisk or stir the whole time, you won't burn it before it turns that pretty roux color somewhere between peanut butter and chocolate. I made 6 cups of white rice to accompany this (4 cups chicken broth, 2 cups white rice, simmered for 20 minutes), and it was the perfect amount. Highly recommend.

Reviewed On: Jan. 2, 2011

I thought this was a very honest, straightforward cabbage soup wherein the vegetables are really the star of the show. I found that the soup was just a little too sweet from the ketchup, so next time I might cut the ketchup back to 1/2 cup. Otherwise, I can totally see a gramma from the old world cooking this up for lunch.

Reviewed On: Dec. 21, 2010