The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 1, 2009
Just okay, had a good flavor, easy to make, but nothing that would make me want to make it again. It didn't have a "wow" factor for us.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 22, 2009
This is a good tasting recipe except for the fact that it has too much oil and butter that is unnecessary as most other's said. Way out of proportion to what would be needed. That's the only reason I gave this 4 stars instead of 5. I halved the recipe and used only about 3 tblps of olive oil, no butter or margarine, used a whole large clove of garlic for the half recipe and added sliced fresh carrots. It was awesome! I also added shredded cheddar instead as my husband does not like parmesan.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 24, 2009
Pretty good. I Sauteed sausage and onion before adding. Used less butter and very little oil. Maybe add a little sauerkraut?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 18, 2009
My cabbage-skeptical husband and two young kids asked for seconds! I made the recipe as written, only substituting a more heart-healthy spread for the butter. Thanks for sharing a yummy recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 18, 2009
Tasty! But my hubby did comment on the greasiness of it. I'm sure the fact that I added about 5 slices of bacon to the mixture didn't help with the grease factor but it did make it taste yummy. Next time I'll cut the butter in half and add the olive oil after I have tossed everything together. I also added some red pepper flakes which gave it a little kick. I can't believe that I had all of the ingredients needed just laying in my kitchen
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Cooking Level: Expert

Home Town: Des Moines, Iowa, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
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Reviewed: Feb. 18, 2009
My husband and I thought this was OK, but after the meal we decided that it wasn't good enough to make again. This makes a lot.
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Cooking Level: Expert

Home Town: Abilene, Texas, USA
Living In: Early, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 25, 2009
Not bad, however.....1/2 cup of butter + 1/4 cup of oil? I don't see that being necessary. I omitted both. I use only 2 table spoons of oil, veggie, and only to cook the sausage in. I guess the oil stuf is to make it saucy. I used 1 can tomatoe soup instead. add a couple tablespoons of water...I really liked it! this is a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 20, 2009
My family loves this recipe. It is definitely comfort food. I cut down on the butter and olive oil quite a bit. Last time I added some paprika and it was a great addition. I use lean smoked turkey sausages to cut down on the fat a little.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 6, 2009
I didn't have smoked sausage so I added 1 package Hebrew National hot dogs, 1 chipotle sausage, and some leftover pork chops and a few slices of leftover lunchmeat. I added an onion and cut the oil and butter in half. I also added some creme fraiche when I eat it. Yummy.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Porter Ranch, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 29, 2008
It was ok, but a bit too oily.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 16, 2008
I thought this was OK. I will probably make it again but I will use 1/2 a head of cabbage and more noodles.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 10, 2008
I loved it but my husband did not, unfortunatly. I will still make it again for me and my friends. I did use shredded cababage from the slaw mix at the grocery and it was great.That was the only change
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 24, 2008
This was so good! My husband and I loved it!! Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 14, 2008
I added a chopped onion and additional garlic. Next time I'll try it with doubling the cabbage and omitting the pasta for a healthier, low-carb dish. (There was a LOT of pasta in this, and I'd prefer more cabbage.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 12, 2008
This was a very quick and easy meal. It tasted wonderful! One of the other reviewers said that you should only cook the cabbage for like 5 minutes. I ended up cooking my cabbage for probably 15 minutes and I like to still have some crunch to it, so it is all on your preference of how cooked you like your cabbage. My husband and I loved this and it reheated really well too! That is an important factor for me because my husband and I both usually pack lunches for the next day. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 2, 2008
I added about 6 oz. of Velvetta cheese also. That made it good. And left out the parmesan cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 2, 2008
Quick, easy and oh so delicious. This is now a favorite in our house and will be making again for sure.
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Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 24, 2008
I made this recipe the other night for dinner. My husband loved it! I followed the recipe as written except I used a small head of cabbage and added one sliced onion. I also put in more garlic than called for because we love garlic. We forgot to put the cheese on top but it was great without it. This recipe is a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 23, 2008
I leave out the garlic because I can't have it. 15 minutes cook time on the cabbage is too long. You will get a bitter tasting, very pronounced cabbage flavor by cooking it that long. No more than 7 or 8 minutes is plenty.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 19, 2008
This is a great recipe for cabbage lovers -like me. My prep is alittle different. I use the same ingredients but slice rather than shred and I also throw in a big sliced onion and about a cup of beef stock. Into the big frying pan it all goes until tender. Finally I dump the pasta in a well I made in the middle of the cabbage and align pieces of the sausage around the pan like spokes on a wagon wheel for presentation. (I fry the sausage first - sometimes I use Keeebassa) I this p
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Cooking Level: Expert

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