Reviewed: Jun. 5, 2009

This is very good but, for us, it needed a little bit of heat added which was easy - just some hot pepper flakes. So good to see a recipe that does not call for canned soup!!!! Also, substituted old cheddar because processed anything is a no-no in our house. Thanks for a good base to work on.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 5, 2009

I halved the recipe, didn't have any carrots so I left them out. I barely blanched the cabbage but next time I may not at all. It was rather soft and soggy in the end result. I didn't use the marjoram or thyme but added a small amount of nutmeg to the cream sauce. I also melted the cheese (sharp cheddar) in the cream sauce and mixed it all together before pouring in the casserole. I used panko bread crumbs and butter for the top. It was very good and my husband asked for it to be made again.

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Maridele

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

My wife made this for dinner it was every good. I had something like this as a kid and this recipe bought me back to my childhood. Our kids liked it to and they don't like cabbage usally. Thank You.

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Todd

Cooking Level: Professional

Living In: Heath, Ohio, USA

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Reviewed: Aug. 22, 2008

HOORAY!! This recipe made my husband eat cabbage AND get a second helping! My toddler loved it and even the finicky teenager who "does not like cabbage, mom" ate her helping, too. (although no seconds for her) The only thing I did differently was added 2 celery stalks and sauteed the veggies instead of boiling them. I also used a cheddar/jack cheese b/c that was in the fridge. I didn't measure the topping either but probably used more than the recipe called for. The result was an amazingly delicious bubbly casserole that reminded me more of mac n' cheese than cabbage, which made my family happy AND still got cabbage into everyones belly,which made me very happy!! : )

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thamesarino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 26, 2008

I really liked this. The only change I made was t omit the onions (personal preference), and to mix about 3/4 of the cheese into the white sauce, and use the remaining cheese on the top layer. Makes a lovely side dish, will be making again.

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Emma

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Auckland, Auckland, New Zealand

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Reviewed: Jan. 28, 2008

This recipe was "ok" but we all agreed it was missing something. Maybe a cream of something soup? It wasn't terrible but it was lacking something.

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Mary Jo

Cooking Level: Expert

Home Town: Barboursville, West Virginia, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Apr. 4, 2007

My husband thought this was excellent. A great way to use cabbage!

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Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

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Reviewed: Mar. 6, 2007

scalloped cabbage is always a favorite of mine. I increased recipe to serve 12 in a 9x13 baking dish. Your recipe is special with the carrots. the give it a colorful 'kick'. Thank you. SADSAM

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SSADSAM

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 15, 2006

Cabbage and cheese? I thought. Cheese and cabbage? I couldn't quite figure out how it would taste. I wanted to try something new, however, and I had a lovely head of cabbage in the fridge. This was very very good, surprisingly good. I only made a half recipe, as I knew my two kids would turn their noses up at it. But my husband and I liked this a lot. This one's a keeper. I made it slightly differently: I sauteed the onions, grated carrot and cabbage in two tablespoons butter, and made the white sauce separately. I just like the control I have over how much the cabbage cooks in the pan. And I used regular cheese, as I can't stand processed pasteurized American cheese-like food substance.

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