The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 10, 2009
OMG, this was wonderful!! I did take the advise of another member and did not boil the cabbage. I sauteed it with a bit of onion and garlic, then added S&P to taste (lots of pepper). Put it in the dish, and made the sauce in the same pan. Then mixed it well, covered with seasoned bread crumbs (didn't have crackers) and baked. This is a keeper!! Husband loved it, as did I.
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Cooking Level: Expert

Living In: Grosse Pointe Park, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 29, 2009
Not the healthiest but definitely great!!! I substituted sharp cheddar for the American cheese.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 26, 2009
Not bad, but not great. Thank goodness I used seasoned, Italian bread crumbs in place of the crackers (none on hand) It was pretty bland...added pepper as some suggested. The crumb-topping gave it the most flavor. Very willing to try again, but will add more seasonning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 25, 2009
I drained the cabbage for awhile to remove as much moisture as possible. I also used saltines instead of buttery rounds, (I think it would have been too "sweet" otherwise.) This was my first time cooking cabbage, and I can't wait to cook it again. Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA
Living In: Diamondhead, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 8, 2009
Very good! I did what others recommended: used Cheddar cheese, saltine crackers and drained the cabbage for an hour before putting it in the oven. Everyone loved this except for my 17 year old son...go figure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 8, 2009
I make the same recipe that was my Grandma's. You have to make sure you drain the cabbage in a colander for a long time. I let mine drain for at least an hour. I always use plain old slices of American cheese. They melt down beautifully. Just add as many slices as you want to make it as cheesy as you like. My Grandma always topped hers with crushed saltines so that's what I use. I'm sure the Ritz would be good too though!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 24, 2008
I am a ex chef and found this simple wonderful recipe quite good.....I added french onions and a little La Victoria hot sauce to the mix....it gave it a nice tiny kick to the sauce and made it something I will make edven when entertaining my "picky" foodie friends...thanks for sharing Beth!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 20, 2008
I was out of swiss & used cheddar instead. I pan sauted the cabbage, then made the sauce in the same pan. Saved a couple of things to wash that way, and it came out really well. Thanks for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 6, 2008
I thought this was a little bit bland, but I really don't like cabbage too much. My fiance loved it, but I did add a chopped onion and some garlic salt. I also used a mix of american cheese and Cheddar, which I thought was good. There wasn't enough sauce for the dish- but that might have been me overcooking or draining too much.
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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 15, 2008
This was very good! It was a little watery so I think I will let the cabbage sit in a colander so that it will drain better. I also used Velveeta cheese and I did not add any salt. The cheese made it plenty salty. Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 30, 2008
pretty good. nice way to use up leftover cabbage.
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Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 7, 2008
I thought this was a great way to use up some leftover cabbage! I didn't cook the cabbage before putting it in the casserole dish and it was still cooked and creamy with the sauce. I sprinkled parmesan cheese on top with the crackers. Next time I will probably run water over the uncooked cabbage...to keep it moist and make sure the sauce runs over every piece.
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Cooking Level: Intermediate

Living In: Middle River, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 6, 2008
This was good---Like Mac-&-cheese, but with cabbage. I thought I had ritz crackers but I didn't so I used Italian bread crumbs in place and it was delish. (Chedder instead of American) The sauce did get a tad watered down (Water from the cabbage, I'm guessing) so I think next time I'll give my cooked cabbage a little squeeze with some paper towel before transferring to casserole dish. This will be made again, Im sure, as my 3 oldest kids (aged 4-10)gobbled this up.
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Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 12, 2008
Thank you for sharing a wonderful recipe. Very quick and easy to make. Everyone enjoyed it, even those who aren't much of cabbage eaters.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 7, 2008
It's plain-jane mac and cheese, but with cabbage instead of mac. Tastes fine.
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Cooking Level: Expert

Home Town: Fulton, New York, USA
Living In: Ashland, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 27, 2007
My Mother made this for years. We double the sauce, add Velveeta instead of American Cheese and crush potato chips on top. Very Good
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Cooking Level: Intermediate

Living In: Ottumwa, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 1, 2007
My husband is a huge fan of cooked cabbage and this was a great, easy recipe that the entire family loved.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 16, 2007
Pretty good. I substituted the cheddar cheese with feta, which is my favorite. I also used olive oil instead of butter and it turned out great. I thought the recipe called for too much cabbage, but other than that no complaints.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 16, 2007
I really liked this but my husband didn't hence the 4 stars.
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Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA
Living In: Chino Valley, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: May 31, 2007
This was pretty good. I salted and peppered it before baking, but it still needed more pepper at the table. I didn't use as much cabbage but made the full amount of sauce, and it was a bit too much sauce for us. The kids (14,7,5)all made faces but hubby and I thought it was okay. I may make this again as an alternative to our favorite stewed cabbage. Thanks for sharing the recipe!
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