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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Reviewer:

Beth

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

Reviewed: Mar. 30, 2008

pretty good. nice way to use up leftover cabbage.

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Reviewer:

Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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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Reviewer:

kristenainsworth

Cooking Level: Intermediate

Living In: Middle River, Maryland, USA

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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Reviewer:

busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 7, 2008

It's plain-jane mac and cheese, but with cabbage instead of mac. Tastes fine.

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Reviewer:

DannyBoy

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Ashland, Massachusetts, USA

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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Reviewer:

Margy

Cooking Level: Intermediate

Living In: Ottumwa, Iowa, USA

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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Reviewer:

Dawn

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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