Reviewed: May 1, 2012

Very good! Used all ingredients but added a bit more of each spice for a little more flavor. Made alongside perogies :)

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sessa_star

Reviewed: Apr. 29, 2012

Excellent. Slightly sweet and caramelized. Kept out the caraway but otherwise didn't change a thing.

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dgessner

Reviewed: Apr. 20, 2012

Nice, unique flavor

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DomesticGoddess

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Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

What a great recipe. Added a few red potatoes just because I needed to use them. Used Kolbassa (by accident) only because I bought the wrong thing but it still turned out really good. Added extra bacon but that's a habit. Thanks for this recipe loved the caraway seeds. Next time I will buy the Kielbasa! Yummy! Picture# 16

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Jo-Anne

Reviewed: Mar. 20, 2012

Perfect just as it is, delicious! I offered vinegar and several mustards as condiments for this. Everyone loved it! So easy to put together, thank you KITKATY!

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Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Mar. 19, 2012

I enjoyed this dish, but admit I did not have caraway seed, so didn't add that part. Otherwise it was fine... perhaps a bit bland. If I didn't it again I'd surely brown the meat seperately and add near the end. I did shred rather than "wedge" my cabbage. I like my cabbage "crispier", but I'm sure many people grew up with a version of this and it has a home in their hearts. Maybe I'll try it again if I decide to pick up some caraway.

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Brokn

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Reviewed: Mar. 18, 2012

Delicious, I used Irish Bangers instead for St. Patrick's day. Don't spare the onion!

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Michael Saylor

Reviewed: Mar. 7, 2012

This is a keeper! Although next time I think I'll reduce the sugar a little. Thanks!

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

Reviewed: Feb. 11, 2012

Yummy! Browned the Kielbasa, added a bolied cubed potato and 1/2 cup cooked egg noodles sauted in garlic butter. Not big on caraway seed taste so I added some celery seed instead. Will definitely make again and again.

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Deb

Reviewed: Jan. 28, 2012

When I first whipped this up, I thought it was just okay - but then I ate the leftovers for lunch the next day, and WOW were those leftovers good. Based on that experience, I might try translating this recipe to a slow cooker next time.

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