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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Reviewer:

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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Reviewer:

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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Reviewer:

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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