Reviewed: Mar. 4, 2012

Very good! I left out the sauerkraut and next time would use a little less oil but this definitely a keeper - thanks!

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1 user found this review helpful

Reviewer:

Carrie

Home Town: Ladysmith, British Columbia, Canada

Living In: Pitt Meadows, British Columbia, Canada

Reviewed: Feb. 6, 2012

tasty

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Reviewer:

pchanner

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Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Reviewed: Nov. 20, 2011

This is delicious, as a side dish or main dish! It was great as is. The flavors meld together nicely.

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Reviewer:

Todd

Reviewed: Aug. 29, 2011

Delicious!! I can only give this 4 stars, because I changed a few things. Added more mushrooms, ham and sauerkraut as another reviewer suggested. Also subbed Canadian "peameal" bacon for ham because it was what I had on hand. Very, very good.

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1 user found this review helpful

Reviewer:

nosygirl

Cooking Level: Beginning

Home Town: Cameron Park, California, USA

Living In: Sacramento, California, USA

Reviewed: Aug. 28, 2011

Very good. My son even liked it. I will make this again.

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1 user found this review helpful

Reviewer:

kellyf4

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 15, 2011

This was delicious! I bought ham for making sandiches, which when cut up is rather slim. This would be a good dish with cubes of ham. I sauteed the mushrooms before combining with the other ingredients. I doubled the recipe, but it seemed it was a little oily, so perhaps I"ll use less oil next time. Otherwise, delicious!

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2 users found this review helpful

Reviewer:

Rachel Gould

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 6, 2010

Tasted like German comfort-food. I added a cup of apple sauce, an extra 1/2 cup of ham, and doubled the sauerkraut. Subbed gruyere for the other cheese. Everyone loved it. Making it again tonight.

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1 user found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Reviewed: Nov. 24, 2009

Highly recommended! I would have given it five stars, but I did change the recipe a bit. I increased the amount of garlic, ham, and sauerkraut, and I'm glad that I did. I think if I followed the recipe exactly, it would have tasted a little more like a jazzed up Brussels sprout side dish, as opposed to the main meal. I also sprinkled on some extra parmesan and asiago on the top of the dish along with the bread crumbs, as I am a cheese fiend. Definitely will be making this again!

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3 users found this review helpful

Reviewer:

Danielle

Cooking Level: Intermediate

Reviewed: Jan. 10, 2009

I left out the sauerkraut, and this was still amazing! All the flavors combine just perfectly. I'm sure it's fantastic with the sauerkraut, I just thought that might be pushing it a little too far for my family :-). I used frozen sprouts, because they'd been in my freezer for awhile. What a great way to salvage those poor overlooked veggies!

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8 users found this review helpful

Reviewer:

steviferg

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

Reviewed: Jan. 4, 2009

This is really a phenomenal recipe. The lemon juice is the "secret ingredient" giving it a nice bright flavor with this acid. We will make this often!

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6 users found this review helpful