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Reviewed: Nov. 22, 2007

My husband made this as his contribution to our Thanksgiving meal. I am not sure if he cooked the dish properly.It was terrible!

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yogi5550

	Cooking Level: Intermediate Home Town: Lansing, Michigan, USA Living In: Saint Johns, Michigan, USA
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Reviewed: Sep. 29, 2007

This was a good cabbage dish. We made it with some bratwurst for a nice fall dinner. I think if I make it again, I will leave out the ginger though. It gave it a peculiar aftertaste. Not bad, just not necessary.

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JENIRAE

	Cooking Level: Intermediate Home Town: Ravenswood, West Virginia, USA Living In: Moundsville, West Virginia, USA
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Reviewed: Aug. 13, 2007

A yummy side dish, we had the family over when I made this and was careful not to overdo it on the Guinness! However, the beer and cabbage are an odd combination, but the flavours mesh well. Thanks for sharing, Barb!

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Dec. 3, 2006

I'm sorry, but we really didn't like this one. The ginger (which I love to cook with) was too much, and it didn't go well with the stout; the flavors combined to give the dish a fairly bitter taste. The only way we were able to eat it was to mix it with soba noodles and add a dose of soy sauce. We didn't even keep the leftovers. I think this might have been better with a sweeter beer, such as a honey brew or an amber ale. Thanks, anyway.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Jan. 20, 2006

Not bad at all for cabbage. Had to use olive oil instead of pumpkin seed oil, may have affected the taste.

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Chamomille

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Newmarket, Ontario, Canada
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