Reviewed: Jan. 11, 2009

This was a complete hit w/ my hubby and kids who dislike cabbage. Super easy and very good.

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mplessner

Cooking Level: Expert

Living In: Bowling Green, Ohio, USA

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Reviewed: Dec. 9, 2008

What a great way to use up "economical" cabbage! We loved this! Didn't have bread crumbs so used up the remainder of a bag of tortilla chips broken up for the topping. Delicious! Cathy L.

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Cathy

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Reviewed: Jan. 29, 2008

I give it one start because it was easy. I can't however give it anymore than that. My husband and I found this quite bad. We couldn't even finish our serving. After seeing the reviews, I thought that this would be something we would like, but it isn't for us. I followed the directions to a tee, but after it was all said and done, I can't think of anyway to improve this recipes. I love creamed turnips and thought this might be like it, but it isn't. Thanks for sharing, but I will continue to look for a different kinda way of fixing cabbage.

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Tiger Sand

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Swansea, South Carolina, USA

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Reviewed: Jan. 20, 2008

Fabulous! For low carb, I used two heaping teaspoons of Splenda and as other mixed it all together in a bowl before pouring into the casserole dish. To spice up the bread crumb topping I mixed 3/4 C each bread crumbs, shredded emmentaler, and shredded parmesan. My hubby and I both loved it!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jun. 27, 2007

This is one of my favorites, I'm used to seeing it with a little paprika, and no sugar, so when I started craving it, and looked up the recipe I was a little suprised. Since I try to stay away from as much processed sugar as I can (no always sucessful with that...lol) I went ahead and left that out, but still was soooooo yummy. I stirred the seasonings into the cream, and tossed the cabbage and cream together in a mixing bowl before putting it in the casserole dish. Had an open(read:stale...lol) package of crackers in the cupbord, so smashed them up to use for my crumb topping, and added a little bit of parmasean to the top just to be creative. This recipe is always recieved well, and is mostly goof-proof!

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