This was a surprisingly good dish. I was unsure how the cabbage in the pasta would turn out but it was actually quite subtle and a crunchy touch. I used a 2 day old baguet for my crumbs and it was a great texture. I also implemented the longer cook time for them and it turned out great. The only change I made was to put more tomatoes in (about 7 roma tomatoes) and thought it could have used even more! Overall a great dish.

This recipe is a staple in our house, everyone loves it & asks for it on a regular basis. I use a ton more vinegar than it calls for, and agree with the last reviewer that you have to cook the (fresh)breadcrumb mixture way longer than 6 minutes. Leftovers are great, too!

This recipe is awesome! I first had it a couple of years ago when my Aunt Pammy made it for me. Tonight I made it myself since I had a head of cabbage and tomatoes from the garden and was unsure what to do with them. I had seen this recipe on here before, but figured it couldn't be the same one my Aunt had since it got such a bad review. I got my Aunt's recipe and was so glad I did! It was absolutely delicious. After I ate this for dinner tonight I checked to see if it was the same recipe I had just used, and it was (mine called for three medium tomatoes). The problem the last reviewer had was that they used dried bread crumbs, which I agree would make it dry and terrible. The key is to use good bread and dice it up. It soaks up the oil/butter mixture and if you cook it long enough (I let it cook for about 20 minutes instead of 6)it gets a really great chewy texture. Perfect on a summer night with corn on the cob!!!

Good potential, but way too much bread crumbs. If you like the bread crumbs, I would say try half of what the recipe calls for or even less. It was a bit dry. We thought it might be really good if you cut out the bread crumbs and added the garlic and some of the oil to the tomato mixture and used that as kind of a dressing or base. We would have liked more cabbage too. 2cups looks like a lot but really wasn't.