Reviewed: Aug. 8, 2009

This was wonderful! The only change I made was to use 1/2 butter and 1/2 olive oil. Thanks for sharing this recipe!

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KOREY1

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Aug. 2, 2009

I didn't have carrots on hands so I left them out but otherwise followed the recipe exactly. I love the way the cabbage sweetens as it cooks and the garlic is a nice contrast. I served it with spaghetti and my husband said it was a great "peasant" meal. Often simple is best, thank you!!

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: May 15, 2009

Nothing beats good comfort food. This turned out really great, but I did add a couple of cloves of minced garlic after the carrots and cooked it for a minute before adding the rest of the ingredients, including 2 cooked, cubed chicken breasts. I also used brown sugar, just as a personal preference. I served this with some brown rice for a complete meal that came together pretty quickly. My husband agreed that this was a really healthy but comforting meal. My picky 3 year old liked it, and my 1 year old who is new to table food wanted more and more of the cabbage (after I minced it up). I could see myself craving this regularly. Thanks for sharing this delicious recipe!

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Zafo's Mom

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

I enjoyed the flavor of the sauteed cabbage & carrots. I added chopped garlic & served this with garlic brats & mashed potatoes.

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misskatie

Cooking Level: Expert

Living In: Valley Springs, California, USA

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Reviewed: Jan. 18, 2009

This was really good. I used the prepackaged coleslaw and prepackaged matchstick carrots.It was super simple to prep. I will make this more often!

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azinrebel

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Reviewed: Dec. 20, 2008

Great recipe! I used one bag of shredded cabbage (like you use to make slaw), added 2 cubed chicken breasts while the carrots cooked and served over La Choy chow mein noodles. My family loved it and went back for seconds! We also used a little soy sauce on our individual plates after being served.

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Teena

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Reviewed: Dec. 5, 2008

thank you for a wonderful yet simple recipe. everyone raved about the way the carrots and cabbage blended together yet their own taste remained. have had this on our menu twice already and will have it again. Bravo...jarvis thanks to allrecpies for your recepies

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jarvis

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Reviewed: Jun. 28, 2008

This was great!!! I have always made cabbage by boiling it with lots of seasonings, but this is how I will always do it for now on. Even my husband liked it a lot. So I will definately keep making this!! Thanks for a great recipe!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Feb. 17, 2008

I left out the carrot and sugar but otherwise followed exactly. We loved this!! A great way to use up extra cabbage. Thank you!!!!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Nov. 11, 2007

I found this a great way to prepare cabbage. It is very flavorful if you add a little bouillon base to the liquid. I went a step further and added a small amount of dill, some pepper...and a diced potato to absorb the balance of the liquid. Then I threw a can of corned beef in. It was delicious. My husband and I both had seconds.

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toppats

Cooking Level: Intermediate

Home Town: Pleasant Grove, Utah, USA

Living In: Ventura, California, USA

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Reviewed: Nov. 13, 2006

Not bad, but a little bland. The butter and the carrots did add a touch of sweetness, but not enough to make it impressive. I'd probably try it again, albeit with a few modifications.

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