Reviewed: Feb. 20, 2012

A bit confusing, but worth a try! I used stew beef. I fried the bacon like I normally do and chopped it up. I boiled the cabbage in a large pot, then I used that pot to do everything else on the stove. I didn't have an onion so I added a whole bunch of garlic and sauteed that with the bacon in the pot. I kept everything stirred up the whole time. It was really great. The smell while it was cooking was amazing and it tasted even better than it smelled. Definitely a great rainy or snowy day meal.

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Reviewer:

gini

Reviewed: Feb. 14, 2012

One of my favorite recipes on this site... I don't know why this isn't more popular. The wine and bacon flavors blend to make the meat and cabbage melt-in-your-mouth amazing.

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1 user found this review helpful

Reviewer:

Kristen K.

Cooking Level: Intermediate

Reviewed: Dec. 15, 2006

This was surprisingly good. Served it to two people who said "cabbage is not my thing" and both said they would enjoy it again. Nice flavor, I served it with garlic/rosemary bread - warm, and a tossed salad.

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9 users found this review helpful

Reviewer:

SJLCAL

Cooking Level: Expert

Reviewed: Nov. 7, 2006

We tried this today and loved it - will definitely be making it again. It gave the cabbage a wonderful flavour!

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10 users found this review helpful

Reviewer:

Patricia

Reviewed: Oct. 22, 2004

This was really tasty! What to do when you have stewing beef but the only vegetable left in the house is cabbage? More like a very chunky soup, the meat was so tender, and the flavours all merged together deliciously. Great with some crusty bread to sop up the broth.

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11 users found this review helpful