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Reviewed: Jun. 30, 2008

Our whole family loved this recipe, even two 11-year-olds! I was looking for something interesting to do with a head of cabbage. (This recipe converted to four servings uses 1/2 of a large head of cabbage.) This hit the spot. The Swiss cheese gives it a tangy taste; I added a little more than the recipe called for. And I baked it 10 minutes longer, till the top was dark golden brown. Very tasty; I'll make it often. Might even experiment with different cheeses.

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Reviewer:

BarbW

	Cooking Level: Expert Home Town: Overland Park, Kansas, USA
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Reviewed: Dec. 7, 2007

Very disapppointing. I love cabbage and was looking forward to this but it was so bland. Not for cabbage lovers.

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Lorrie Foust

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA
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Reviewed: Nov. 23, 2007

This recipe was just okay. The cabbage tasted sweet (from baking it, I guess?) but the chesse was a little much. Probably won't make it again.

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CATHYD2

	Cooking Level: Expert Home Town: Taylor, Michigan, USA Living In: Fredericksburg, Virginia, USA
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Reviewed: Oct. 2, 2007

A great way to use cabbage, my partner & I really enjoyed it. Thanks :)

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Sus


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Reviewed: Sep. 27, 2007

This was an OK recipe. It was tasty, but no more so than boiled cabbage creamed and quite a bit more work.

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Kaye

	Cooking Level: Intermediate Home Town: Strathclair, Manitoba, Canada
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Reviewed: Sep. 16, 2007

I absolutely loved this recipe! It was very flavorful and I'll be making it again soon.

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starrwit

	Cooking Level: Beginning Home Town: Daytona Beach, Florida, USA Living In: Cape Canaveral, Florida, USA
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Reviewed: Dec. 10, 2006

This recipe was great. I made it for Thanksgiving everyone loved it even those who dont like cabbage. I had turkey leftovers, sttufing, etc, but no cabbage was left.

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Reviewer:

GEISA

	Cooking Level: Intermediate Living In: Brentwood, New York, USA
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