Reviewed: Nov. 6, 2009

This was very tasty. I did make some alterations as suggested by others. I used a package of pre cut coleslaw to save on time, a half cup of margarine, 2 tablespoons of garlic and I added a touch of lemon pepper spice to liven it up a bit. I also used fine cut egg noddles and really thought it worked out great with this dish. It is definately a quick dish to make in the future. May try some Low fat Kielbasa sometime with this...

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ShannonB

Cooking Level: Intermediate

Home Town: Cazenovia, New York, USA

Living In: Utica, New York, USA

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Reviewed: Aug. 21, 2009

ok, I tried this recipe. I LOVE IT! I had fresh cabbage from the garden, and the taste was superb.I followed the recipe, and the 1 cup of butter was needed.

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COOKIEGIRL40

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Reviewed: Aug. 15, 2009

Had grown cabbage in the garden this year, so I have been trying different recipes. I thought this was very delicious, and the cabbage had a sweet tasting flavor. Thank you for sharing, I'll definitely be making this again!

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graceyslick

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

i liked this recipe but my fiance did not. Thanks for the recipe.

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cherbear

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Catasauqua, Pennsylvania, USA

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Reviewed: Dec. 18, 2008

Loved this one. Used red cabbage. 1/4 cup butter. Broad egg noddles. Combined all in the skillet and then added generous parmesan. Cheese created a different taste than intended, but made it for us!

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Dude's Mom

Cooking Level: Intermediate

Living In: Brooklin, Ontario, Canada

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Reviewed: Oct. 19, 2008

Great basic recipe. I have made this for years (Polish you know!!) After 40 years I think I have thought of most every variation. They are all good with this dish. I usually make mine in a skillet then add noodles at the end with a half cup of sour cream. It is just a nice touch, tastes great!

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Lizzy

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Reviewed: Jun. 29, 2008

this recipe was great. i actually added a bit of non-fat sour cream at the end to make it a creamy version. delicious - and my boyfriend who though he didn't like cabbage LOVED it.

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COURTWOLF

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 25, 2008

I thought this was good, but not great. I was trying to use up some cabbage and made this as a vegetarian dinner but it definitely needed something more to bulk it up. If used as a side dish as suggested, it would probably be fine. As per other people's suggestions, I did cut the butter down to 1/2 cup (and probably could have used 1/3) and also added a bit more garlic.

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lylastarr2

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Feb. 4, 2008

This is a great recipe. Simple to make. Because I am vegan, I used soy margarine and used about half as much. It came out nicely.

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LesaBear

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Cave Creek, Arizona, USA

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Reviewed: Nov. 26, 2007

Great recipe. I fried up a few slices of bacon, and let them rest while I prepared the rest of the recipe. When done, I put the bacon on top with a dallop of sour cream. I halved the butter on the advice of other reviewers. I would add more garlic next time, because it seemed a little bland to me. But I think this recipe is great because you can really make it your own. Thanks!

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lifesfullness

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 31, 2007

My family loves this one, but instead of butter I substitute 1 pound of bacon and cook the rest of this in the bacon fat. The bacon makes it a meal.

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JUDY1233

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2007

I love this recipe! I always top with a dollop of sour cream.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 19, 2007

I made it with red cabbage (some call it purple cabbage) and it tasted great. I didnt use the whole portion of butter as I didnt want to feel like all I was eating was a stick of butter. I put in a slice of butter and 2 tablespoons of olive oil for cooking in the initial directions. After the cooking was done, I put in a slice of butter and tasted. I kept putting in a slice of butter until I got a good buttery taste. I must have put in one or two tablespoons of butter at the end, but each person's taste may differ so adjust accordingly. Wished I had taken a pic of the dish to share.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 27, 2007

Fast, easy, and tasty! The whole family loved it. I used whole wheat penne pasta instead and added ground beef. New favorite.

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: May 3, 2007

Substituted olive oil for butter and used less; added ground turkey

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E

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Reviewed: Mar. 18, 2006

Won't make this again. Husband hated it, two year old actually liked it, and I thought it was ok, but definately not good enough to deserve all those calories.

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tyeck

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Reviewed: Mar. 6, 2006

This is very good!!! I used a package of Dole Coleslaw with the carrots in it and I liked the flavor alot. I did cut the butter down by 1/2 and next time I think I'll start with 1/4 cup and just add it if it's needed. I also added more salt and pepper to taste.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Feb. 23, 2006

My family has this at least 3 times a month. To change the flavor a bit...add a splash of soy sauce. MMMM

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Oct. 22, 2004

This is very similar to Hungarian Galushka which my mother made - although 1 cup of butter is overkill! I reduced it to 1/4 to 1/2 cup and add a little chicken broth if it needs to be more moist. Try using wide egg noodles instead of the farfalle, a freshly ground coarse black pepper. Combine cabbage and noodles in the pan and cook together for a few minutes to blend flavors. This was a frequent, Friday-night, vegetarian supper. Thanks for the memories!

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LIZZYG2

Cooking Level: Expert

Living In: Grand Prairie, Texas, USA

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Reviewed: May 25, 2004

This is an old slovak recipe called 'Haluski' Grandma passed down the love of it. It is not spicy, most slovak food is not, but it is full of flavor. We 'cheat' and add sliced polish sausage to it to make a whole meal, YUM

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NANETTE

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