Reviewed: Apr. 28, 2013

I've been eating cooked/steamed cabbage all my life & NEVER has it tasted this good!! All the spices & carmelizing the onions..over the top! I've since used ham or sausage (out of bacon)with this recipe & it's stiil wonderful. I do not cook the cabbage for as long as instructed as I don't care for super-wilted cabbage. A+++

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Reviewer:

HONEYGIRL

Cooking Level: Expert

Home Town: Carpinteria, California, USA

Reviewed: Apr. 16, 2013

Delicious. I followed the recipe exactly as written, except that I took the bacon out when it was crisp, chopped it, and added it back in for the last 10 minutes of simmer. Next time I'll probably use only a teaspoon (or less) of salt, as the bacon adds plenty on its own.

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cookinmom

Cooking Level: Intermediate

Reviewed: Apr. 2, 2013

I like salty foods, but holy cow, this was salty! It was an excellent dish, but I would only use 1 tsp. of salt next time (and there will definitely be a next time!).

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Reviewer:

Deanna

Cooking Level: Expert

Living In: Mancelona, Michigan, USA

Reviewed: Apr. 1, 2013

A. Mazing. Perfect side dish, though I have to admit I've been eating it all by itself (and cold!).

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OneRookieCookie

Reviewed: Mar. 31, 2013

I had a small cabbage so used just 2t salt & it was still quite salty. Not unbearably salty, but that's the immediate thought after taking the first bite. 'Think this is one I'd for sure eat if someone else made it, but not make again myself.

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BOOKMARKER

Cooking Level: Intermediate

Reviewed: Mar. 30, 2013

Used a smaller head of cabbage so I did not use exact measurements but used all ingredients. Removed bacon prior to adding cabbage as suggested by other reviewers and returned to cabbage after turning off heat. Will add to the recipe rotation. Thanks for sharing!

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Reviewer:

MiaP

Reviewed: Mar. 27, 2013

I had some cabbage in the fridge and thought I would give this a try, found the recipe on pinterest. I used turkey bacon and did not add any additional salt, we loved it! The only thing I didn't do was add the bacon back in with the cabbage while it cooked, we like our bacon crispy and this dish definitely needed an addition of some sort of crunchy texture. We added chicken sausage to make it a meal, thinking next time I will use tofu for an Asian inspired dish. Good job!

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hjrutledge

Reviewed: Mar. 25, 2013

Made this as written and didn't care for it. I"ll make my regular steamed cabbage from now on.

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Reviewer:

bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Mar. 24, 2013

I love this recipe!! I used the bacon ends I had in the freezer and it worked very well. The salt is apparently and issue. I used just a teaspoon of salt this time and would probably omit it all together next time. (I cannot believe the original recipe called for 3 Tablespoons!!) I will definitely make this again!

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Reviewer:

LauryK

Reviewed: Mar. 17, 2013

I'm with Naples34102 on this one! I, too, was raised up eating cabbage this way and this is my standard way of preparing it for my family...also minus the onion/garlic powders, paprika and caramelizing of the onion. It's tasty w/o doing or adding all that. A really easy and great way to fix cabbage. And, to simplify it even further try stir-frying the chopped cabbage in a little butter and salt/pepper to taste. That's good too!!

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