Reviewed: Oct. 11, 2011

This recipe is such a great down-home Louisiana comfort food! I noticed someone commenting that they used alot of pots and pans. I just sauteed the cabbage and onion together, then threw the rest into the skillet. That eliminated an extra pan, collander, etc. This recipe is wonderful. VERY good. VERY VERY good. I will be adding this to our cheap and easy dinner menu at home!

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Reviewer:

Countryboyjwill

Cooking Level: Intermediate

Living In: Kentwood, Louisiana, USA

Reviewed: Sep. 14, 2011

Let me start by saying I do NOT like cabbage... but this is a really good recipe that even makes me crave cabbage!

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Reviewer:

mjm

Cooking Level: Intermediate

Home Town: Yuma, Tennessee, USA

Reviewed: Jun. 11, 2011

I love cabbage dishes, but I found the processed cheese amount to be too much. Next time I would decrease the cheese by at least 1/2.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

Reviewed: Apr. 25, 2011

This is delicious and would be a good sub for mashed potatoes for those on the low carb diet- it has the same consistency. Using so much butter is just unnecessary and unhealthy. I used 2 Tbsp. butter to saute the onion and added a bit of milk to dilute the soup. We prefer cheddar cheese, so I used 1/2 cup of sharp cheddar and added 1 tsp. of thyme, as another cook had suggested, and french fried onions on top. Even those who do not like cooked cabbage thought it was good.

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Reviewer:

Barbara

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Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

easy, inexpensive and very good. I used fried onions on top instead of bread crumbs

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Reviewer:

Mary

Reviewed: Oct. 8, 2010

Like some other people, I mixed the recipe up a bit. I omitted the onion, grated in 2 cloves of garlic, used evoo when sauteeing and added chopped mushrooms and a little bit of ground sausage. I went light on the cheese and it was really good! Even my husband who isn't a cabbage fan ate it!

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Reviewer:

mrsamywhite

Reviewed: May 3, 2010

Cabbage in a cheesy sauce sounded good but it didn't work for our family. Maybe I didn't make it right, I sauteed the cabbage instead of boiling it. Someone else below had recommended this and as I had done this before for another recipe with good results, gave it a whirl. My son said it was too creamy for his tastes and my daughter, who eats anything, wouldn't touch this.

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Reviewer:

Stacy C. Harper

Reviewed: Oct. 2, 2009

5 stars with a few additions. I agree that the original recipes needs just a bit of tweeking, but an excellent base. I chuckled when I read the negative review about all the pans, etc. I too try to make things easier, and I have an aversion to boiling any veggie as it robs all the goodness. So, I sauteed a chopped onion, two cloves garlic, some green & red pepper I had in the fridge until soft in a little EVOO. Then added the cabbage. Covered it, stirring freqently until soft. I added S&P, thyme, marjoram (or whatever spice you like). Then added the can of soup, the cheese (I used shredded sharp cheddar and less than called for). Stirred till melted and encorporated. Transferred to a dish, sprinkled seasoned bread crumbs over, and a reserved bit of cheddar. Used NO butter, just a bit of oil. Wonderful!!!

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