Reviewed: Feb. 21, 2012

These cakes were okay. I ate them with Frank's Red Hot sauce because by themselves they weren't that great. I didn't have carraway seeds to add like other reviewers recommended. I also tried sour cream and cilantro as a topping and wasn't crazy about it. I would make these again if I had to use up some cabbage, but I would not by cabbage just to make this. In the future I think I would carmelize the onions.

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Reviewer:

belshers

Reviewed: Jan. 12, 2012

Great side dish. I used self-rising flour so I did not have to add the baking powder or baking soda. I also didn't have plain yogurt, so I used sour cream. Thanks for the recipe.

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Reviewer:

Tonirochelle

Reviewed: Jul. 31, 2011

not a big fan, I added more seasoning and I still think these are bland. They would be a great vehicle for something else. I think they taste a lot like a standard pancake so I may be serving the left overs with syrup in the morning and telling my kids they are pancakes. Tonight I think I will serve them with apple sauce. benefit, my kids will eat them (I hope) and get some greens!

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Reviewer:

manatz

Reviewed: May 8, 2011

My husband and I love these. I add some ground turkey and bell pepper and corn, and cumin to this mix. We eat it as a main dish served with salsa and sour cream.

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Reviewer:

Kski

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Cooking Level: Intermediate

Living In: Gardner, Kansas, USA

Reviewed: Apr. 21, 2011

Yum! I even used vanilla yogurt (all I had) and my niece thought they were dessert!

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Reviewer:

kwoelber

Reviewed: Apr. 8, 2011

The cabbage cakes were okay. I felt there was too much baking powder. I cut the batch into two bowls, leaving one true to the original recipe and the other mixing in mustard and caraway seeds as suggested. neither really did it for me or my husband. I don't think I will be making these again.

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Reviewer:

jmerar

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 6, 2011

Loved these! I added alot more salt though after trying the first batch. I also traded 1 cup of rye flour for all purpose. I also included shredded carrots. Comfort food.

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Reviewer:

aeangel

Reviewed: Apr. 3, 2011

I took a chance on this recipe and was surprised. My MIL loves cabbage and I love having a new way to surprise her. She was VERY impressed. She had the left over cakes for breakfast!

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Reviewer:

TEXAS R

Cooking Level: Expert

Home Town: Little Elm, Texas, USA

Living In: Lewisville, Texas, USA

Reviewed: Apr. 2, 2011

I liked these but my 4yo did not. I did add a little salt and pepper to the cabbage as it was sauteing. Served with sour cream and bacon as another reviewer suggested. These had a bit of an aftertaste maybe due to the large amount of baking powder. Not sure if I will make these again or not.

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Reviewer:

Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: Mar. 20, 2011

This is a great recipe just the way it is, but add a large handful of corned beef cut in strips to the batter then serve with a little spicy deli mustard on the side and you have a great dish for lunch or brunch.

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