Reviewed: Jan. 11, 2012

Zesty! Made this on New Years Day for luck (so far so good). I used regular cabbage because my store didn't have Napa, I eliminated the water chestnuts because they weren't in the directions, I used ham steak as other recommended and cut it up (don't know if they used the ham hocks also, but I didn't!), used canned black-eyed peas, and served it with Quinoa! I only made the changes because it's what I had and it was still great. I will definitely make it throughout the year as well as on New Years.

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Reviewer:

NancyJak

Cooking Level: Beginning

Living In: Wallingford, Connecticut, USA

Reviewed: Jan. 1, 2012

This is a keeper for me. It was nice to have a stew recipe for a cold New Year's Day. I added 2 packages of Carving Board ham along with the ham hocks and it was enough meat. There isn't enough meat with only the ham hocks. I also added 2 more cups of chicken stock. This is excellent.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Dec. 22, 2011

Love this stew! I made it last New Year's day with rave reviews and plan on having it again this year. A couple of tweeks: I used pre-cooked and cut ham cubes instead of the hock. and I used Bok Choy instead of Napa. Still tasted great!

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Reviewer:

Lori

Reviewed: Jan. 10, 2011

We really enjoyed this. I made it in the crockpot so we could leave for the day. Sauteed onions first obviously. We used chorizo instead of ham and used more cabbage. Forgot to make rice and liked it soupy. Did serve with quinoa second time around. Was also able to freeze what was left.

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Reviewer:

Jennifer V

Cooking Level: Intermediate

Living In: Astoria, New York, USA

Reviewed: Jan. 6, 2011

easy, delicious, quick, healthy

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Reviewer:

Yasuyo

Reviewed: Jan. 1, 2011

I almost didn't look twice at this recipe after reading a one-star review. But then I realized that the chicken stock in my pantry is made only from FORWARD-SCRATCHING CHICKENS. Now I can make this recipe without causing regret!

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 1, 2011

I thought this was very good and the whole family approved. I added more Cajun seasoning~ for extra kick and used bacon instead of ham hocks.

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Reviewer:

mishab

Reviewed: Jan. 1, 2011

This was great! Made it Jan 1st along with Black Eyed Pea Gumbo (which was very bland) and this was really good. I used regular cabbage instead of Napa which was great and I am not a big cabbage eater. Used cubed ham and didn't have Cajun seasoning so I added some chili powder, onion and garlic powder, cayenne, salt, pepper, basil and oregano instead. I didn't serve over rice but that would be good! We loved the flavor. Oh...and I left out the Water Chestnuts. Didn't have them, but didn't think they would have gone well in this dish anyway.

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Reviewer:

Valerie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Jan. 1, 2011

Well, this rating is a compromise between my husband and I. He gives the recipe 4.5 stars and I would give it a 2.5 at best. For me, this is just so boring. Made exactly as written for the second year in a row and it's still a snoozer. Very bland. On a positive note, it tastes very healthy and light.

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