Reviewed: Mar. 17, 2009

This was my first time making cabbage other than slaw and this recipe was pretty good. I did make some changes that were recommended by previous reviewers. I halved the amount of broth, sauteed some onion first before adding the broth, added a little natural bacon & the bacon drippings, and added a little natural sugar. I think next time I would leave out the broth completely and saute the cabbage in a little olive oil. Without the sugar and the bacon, I think the cabbage would have been a little bland. Otherwise this is a pretty good recipe and a good way for those not familiar with cabbage to be introduced to it as a side dish.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Shockingly, my teen daughter liked it!! She is a very picky eater. I didn't have any broth, so I used some of the liquid from the "Slow Cooked Corned Beef for Sandwiches"

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Kimberly

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Reviewed: Mar. 17, 2009

The recipe was ok as written however after adding some garlic and bacon, it was much better. Then it is a 5 star recipe.

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jupie

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Reviewed: Mar. 16, 2009

Super easy and excellent with corned beef. I did not make any changes from original recipe. I will definately make again.

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Linda

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Mar. 16, 2009

Not crazy about cabbage but being a St.Paddy's day meal, I figured given the fact it was "Fried", that it would be better than steamed/boiled. When I noted in the recipe that it wasn't fried, I figured the chicken broth & butter combination would give it great flavour. When I cooked it up and tasted it, turned out to be the same as straight-up ho-hum boiled cabbage - not too impressed.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Mar. 15, 2009

outstanding blend of ingredients and after overnight refrigeration was twice as good

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jamdee8

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Reviewed: Mar. 12, 2009

I also added diced up potatoes (raw) and onions. I let the potatoes and onions cook a bit before adding the cabbage so it wouldn't overcook. I used only a splash or two of broth and steam/fried the mixture in my wok. The recipe is very hearty and economical.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Mar. 11, 2009

I put about 1/2 stick of butter in a large frying pan, chop up the cabbage, add a chopped medium onion. cook till the edges start to turn brown, add salt and pepper or Italian seasoning.

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SANDRA BROWN

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Reviewed: Feb. 24, 2009

I made this last night and it turned out great! The only difference that I did was I added a whole lot more butter spray (the no calorie, no fat kind), melted it, then cooked the cabbage in the butter for about ten minutes to soften it up. I then added the broth, sprinkled with salt and pepper, then let simmer on medium heat for about 15 minutes until tender. That cuts down on cooking time, and the end result was wonderful. I put a pinch of sugar in it when it was almost done cooking because I love sweet cabbage. Will definitely make again, but next time I'll add some bacon bits toward the end for the bacon flavor. Can be a delicious low fat, low calorie side!

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Shawnee

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Feb. 23, 2009

This was simple and delicious with cabbage straight from the garden! It really showcased the sweetness of fresh cabbage vs. cabbage from the grocery store! I took the advice of a previous reviewer and sauteed an onion in 2 Tbs. of butter then added the broth, cabbage, salt and pepper to simmer for an hour. Yummy!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Fabulous? - Definitely!

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Reviewed: Feb. 7, 2009

My Asian style of doing this is heating sesame oil, omitting the chicken broth, using a clove or two of garlic, and adding soy sauce and a small amount of sugar. Always turns out delicious!

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 4, 2009

We loved this!!! Used a little bacon fat instead of butter added a little chopped ham and a good size splash of red wine vinegar.Yummy!!!

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KayandBruce

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Daphne, Alabama, USA

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Reviewed: Feb. 3, 2009

This is always so good and healthy. I sometimes omit the butter using olive oil instead and add fresh garlic and a can of stewed tomatoes.

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JOAN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mullica Hill, New Jersey, USA

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Reviewed: Jan. 14, 2009

I didn't really "fry" this, but the broth was great choice, rather than just water. I cooked it in a pot for about 15 minutes, stirring occasionally. I sprinkled a little garlic salt in - loved it!

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NEXTDRHOOD

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Reviewed: Jan. 6, 2009

This is a very good recipe. One of few that doesn't have bacon drippings. However I did add minced garlic and carrots for color.

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Desiree

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Reviewed: Jan. 3, 2009

Dale loved this!

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Cheryl

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Reviewed: Dec. 27, 2008

My husband really liked this recipe. I thought it was just ok. I'm looking for a better way to cook cabbage.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 21, 2008

I made my own spin on this recipe. I used bacon grease instead of butter and I seasoned the cabbage with Old Bay Seasoning, which added a different kind of flavor. Not to mentioned I added some shredded carrots too. I have made this recipe twice and will make it again!!

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