Reviewed: Apr. 2, 2012

This was a great way to use a head of cabbage I had nothing to do with. I used mozzerella cheese only because my family doesn't like swiss. I did a rough kitchen chop to the cabbage rather than shredding it and I did top with panko for some crunch. Also I used more than 1/4 tsp seasoning just based on other comments. Definitely a keeper

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njris

Reviewed: Nov. 19, 2011

This was disappointing. Not much flavor.

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Amy Taricco

Reviewed: Nov. 6, 2011

excellent recipe! had it as a breakfast side and felt good knowing it was cheesy and good but less fattening than the usual 'au gratin' side. I also added grated cauliflower to make up for a small amount of cabbage. Great combination! -one question: not sure what 'seasoned salt' mean specifically, so I added onion powder and celery salt and other assorted spices. could use more detail.

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Jessica

Reviewed: Apr. 27, 2011

This is a great way to use all that cabbage I was getting in my CSA basket from the farmer's market! I have fixed it several times, most recently for Easter dinner. The only change I make is to sprinkle 1T. seasoned bread crumbs on top with the parsley and Parmesan cheese. Even my 20 yr old son likes it!

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Reviewer:

Emil24

Cooking Level: Intermediate

Home Town: Bellevue, Kentucky, USA

Living In: Frankfort, Kentucky, USA

Reviewed: Jan. 13, 2011

Very good. A friend prepared this exactly as written for a dinner party and it was a big hit. I'm about to prepare it tonight and add garlic as another reviewer suggested and will also top it with panko crumbs for crunch.

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ZUMBIELTE

Cooking Level: Intermediate

Reviewed: Oct. 24, 2010

I'm actually rating this 3.5 stars. Knowing this was gonna be bland from lack of seasoning, I sauteed the cabbage with the carrots, regular, chopped onions, garlic powder, salt and pepper, to my taste. When I tasted this mixture I was so excited...it was REALLY good. It baked up and looked beautiful, until I scooped some out. That's when I became disappointed. It was VERY watery and there was just chunks of scrambled eggs mixed in with the cabbage. It tasted ok, but that kinda turned me off. I did really, really like the cabbage before I poured the egg mixture on top, so I will saute my cabbage like that again, and just eat it like that. Thanks for sharing. :)

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Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 16, 2010

Too bland for my taste. I think it's a good base to build on. Next time I'll bring in some garlic, also think I'll bulk up on the cabbage and not shred but rough chop. I'm also thinking I'll add bread crumbs, potato chip crumbles, rice noodles, something crunchy at the end to give it a crisp topping (maybe a minute under the broiler). Lots of potential for this recipe.

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Reviewer:

MickeyK

Reviewed: Jul. 7, 2009

I liked this, i used more swiss, and put swiss on top. YUM. Was approved by my 5 yr old. Next time i might add a little nutmeg to it too.

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Autumn

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

Reviewed: Jan. 18, 2009

I expected more flavor, but it was a good recipe. I tried this recipe with gouda instead of swiss, added a pinch of pepper and garlic powder and put it in the microwave for 6 minutes (full power). I would cut the milk in half when cooking it in the microwave, since it came put a bit on the liquid side.

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Esfer

Cooking Level: Intermediate

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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