I don't typically review recipes I haven't made as written, but in this case I'm going to because I think this recipe has potential, just not as written. I made it with 2 boxes of low sodium chicken stock instead of water and filled the pot to an inch UNDER the veggies. They give off water as they cook so when I pulled the lid (oh yeah, I cooked the first 15 minutes with it covered), the liquid was just right. I still added the boullion. I added 2 onions and 2 cloves of garlic. I too like the combo of tomato and cabbage so I threw in a can of diced stewed tomatoes with their juice - it could have used one more. I also added quite a bit of dry mustard as someone else suggested. I liked this recipe and with the adjustments I made, I'd give it 4 of 5 stars. I heeded the advice of others who had issues getting the cheese melted in and made a sauce of sorts with the evaporated milk, a little hot broth, and the cheese and whisked like mad to get it to come together. it sorta did, but not well.
If I made this again, which I will, I'll probably saute the veggies first in some butter, add flour to make a roux, then add in the broth. The broth tasted good in it, but it left me wanting it more creamy style rather than soupy.
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I don't typically review recipes I haven't made as written, but in this case I'm going to...