Reviewed: Sep. 16, 2009

Good. I really thought the vinegar added a great touch. Could use a little more spices for my taste.

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Reviewed: Sep. 9, 2009

Cabbage, bacon, and vinegar? I was skeptical at first but yum! I didn't need any vegetable oil since I did not drain any bacon fat which probably made it even more tasty. Definitely adding this one to my recipie collection!

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Cortney

Cooking Level: Expert

Living In: Mount Vernon, Washington, USA

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Reviewed: Aug. 14, 2009

Very Good! I was trying to figure out how to use a head of cabbage I had in the refrigerator, and stumbled across this recipe. The only change I made was using red pepper instead of green, which added a slight sweetness to it. I also added garlic powder. Might add cayenne pepper or flakes the next time around for extra zing. Hubby loved it and took the leftovers to work the next day.

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spyderdriver

Cooking Level: Expert

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Reviewed: Jul. 6, 2009

This was very easy and my husband loved it. I added extra celery and red and yellow peppers. I also added some thinly sliced sausage to make it heartier. Thanks!

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Becky

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Reviewed: May 23, 2009

Absolutely fabulous! Simple to make, tasty, and you can definately make some changes to mix it up. This will be a regular side dish in my household.

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LOR9

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Reviewed: Feb. 18, 2009

Tastes good and I would consider making again as a side (or a filling for egg rolls even!). Definitely can vary it quite a bit with the amount of bacon, vinegar, etc for personal tastes.

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klm290

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Camp Zama, Kanagawa, Japan

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Reviewed: Oct. 14, 2008

I added more bacon and celery, as well as red pepper and celery seed. Didn't need extra oil. Everyone liked this dish including my husband, who hates cabbage!

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Bobbiluvs2cook

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Reviewed: Oct. 10, 2008

I had some lightly steamed cabbage leftover from making cabbage rolls. I needed something to go with a meatloaf, so I did an ingredient search for cabbage and found this. This is a very easy side dish to make, and it was great. I will be making this again.

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Sep. 9, 2008

nothing more than cabbage.

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Aug. 23, 2008

I followed this recipe very carefully and my hubby and I (both cabbage lovers) found this to be tasteless and boring. I kept checking the recipe to see if I left something out, but I had not. I know cabbage is a mild-flavored food, but this was very bland. Sorry.... :o)

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Tart-licious

Cooking Level: Expert

Living In: Loudonville, Ohio, USA

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Reviewed: Jul. 2, 2008

I used a half pound of organic turkey bacon and probably a quarter cup vinegar.(I love it) I was lucky enough to get fresh cabbage out of a friend's garden.It's great the next day reheated in a pot,I added more vinegar also.Next time I would cook the cabbage a bit more though

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SPARKLEGHOST

Cooking Level: Expert

Living In: Lewistown, Pennsylvania, USA

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Reviewed: Jun. 23, 2008

Excellent recipe. My first attempt at "Capushka" and my whole family loved it. However I made slight changes. Changed 1/4 to 1/2 pound bacon, 2 celery stalks, yellow bell pepper, and added caraway seeds to the mix. Also left about 2 tablespoons of bacon drippings with the one tablespoon of veg oil to saute the vegies.

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C.P.

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Reviewed: Mar. 5, 2008

I thought this was very good i think i added more vinegar to make it more flavorful, i also think that more bacon would have been really good. It was a bit greasy but that i my fault.

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SUZ830

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Feb. 22, 2008

So Good!

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kc

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Reviewed: Oct. 4, 2007

Made this a couple of weeks ago, but didn't realize I was out of vinegar before I started. So I substituted a sweet vinegar and olive oil dressing instead, and it was delicious!! Jason ate most of the pot full and declared it was "awesome".

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David W. Smith

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Buckhannon, West Virginia, USA

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Reviewed: Aug. 26, 2007

I just loved it because it tasted like the inside of an egg roll, but without the greasy egg roll flavor.

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organic

Cooking Level: Expert

Home Town: Carrington, North Dakota, USA

Living In: Shakopee, Minnesota, USA

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Reviewed: Aug. 20, 2007

Outstanding! Very fresh-tasting, and flavorful; we both loved it. Only thing I did differently was to skip step 1; mostly because I'm lazy. :) Still, all turned out well! Thanks for the keeper.

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MsMellie

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

This tasted very authentically Czech, remniscent of the vegetable side dishes my husband and I were served in Prague. I made the recipe exactly as written (blanching the cabbage until it was tender but not completely limp) and it was perfect as is. We did add more salt at the table.

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CASSANDRA

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Mar. 20, 2007

Hmmmm...As written, it was a bit too vinegary for my taste--but I added a bit more oil and a bit of sugar at the end to even out the taste. I also cooked the cabbage with the vegetables and skipped the blanching step. We enjoyed it.

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DMKARGUS

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Reviewed: Oct. 19, 2006

This is a great recipe, although I would use it as a side dish to accompany a chicken dish such as chicken paprika or simply a roasted chicken. I did alter it a bit... I used olive oil instead of veg. oil, and I sauteed the cabbage with the rest of the veggies rather than blanching it. Instead of the white vinegar I opted for white WINE vinegar. I tasted it out of the pan and thought it to be a little bland, so I then added garlic powder and some paprika. I love the taste of cabbage and sour cream, so I served this in bowls with sour cream dots on the edges of the bowls. The end result was delicious! A great side dish.

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