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Reviewed: Sep. 1, 2006

Not bitter at all -- sweet and cheesy. Make sure to let the white sauce thicken before spreading it. We liked it a lot.

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Rachel S.


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Reviewed: May 15, 2006

The family just loved thus recipe. It is very easy to make, and I will be making this again

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My husband gave me the ultimate compliment saying, "You can make this again!" Here is what I did - steam the cabbage (healthier and tastier than boiling). Make a bechamel sauce with butter, flour (I used Wondra) and 1 cup of milk. Add salt and pepper to taste. Layer the tender cabbage, bechamel and grated Swiss cheese. Bake until golden on top and bubbly around the sides. Next time we're going to add a little mustard to the bechamel for extra tang. But it's delicious as is. I would have rated this higher, but I did make some changes.

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Jubileve


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Reviewed: Apr. 30, 2004

Surprisingly good! This makes much more than 6 servings though, so cut it in half. I did not put the bread crumbs on.

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LESLIEKAE1


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Reviewed: Jul. 24, 2003

Makes A LOT if you have a family of 4, halve the recipe.

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SharonBunny


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Reviewed: Jul. 24, 2003

Best ever We just couldn't get enough

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CHERID10


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Reviewed: Jul. 24, 2003

This was O.K. My husband who generally likes cabbages didn't care for it at all. I proably won't make it again. I did cut the recipe in half and it still made a lot!!

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KAREN B.


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Reviewed: Jul. 24, 2003

HAVE BEEN LOOKIN FOR SOMETHING DIFFERENT THAN THE OLD STANDARD STEAMED CABBAGE..THIS RECIPE IS WONDERFUL AND THE WHOLE FAMILY LOVED IT..QUICK AND EASY TOO..THANKS

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ANNVALENTINE


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Reviewed: Jul. 24, 2003

I liked it, but mainly because I used some delicious cabbage. The cheese was kinda runny and the overall appearance and texture was not appealing. It did not keep well in the fridge.

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