Reviewed: Apr. 15, 2012

Fabulous!!! I loved this! My guests loved this. I only made some minor adjustments to keep calories down. I didn't have reg. milk so I used 1 C skim milk, and 1/2 C half-n-half, and added 2 teaspoons of dried tarragon and 1 teaspoon crushed red pepper to milk mixture. Then used half calorie Land-o-lakes butter. Turned out fabulous.

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Reviewer:

Janetkirch@yahoo.com

Reviewed: Jan. 31, 2012

This tastes kinda like cabbage with a white cream/gravy. Oh, yeah, it is - so I added a little cheese & it kinda turned "au gratin." Still no raves, but glad I tried it. 'Wish I'd remembered to add some horseradish. May still with the leftovers. Tip for ya: Just saute the onion & cabbage in a T or two butter/olive oil till getting soft. Add a T water & cover for 5 minutes. Stir a time or two. Then add the milk, etc. Less mess. :) S liked it. Uh-oh, just read the recipe. 'Didn't add that much cheese & kinda forgot the bread crumb topping. Oops. Next time! :D

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

I followed the recipe except that I used real cheese instead of processed, and after reading other reviews, I added horseradish (about 2 tsps.) to the white sauce. Still, this recipe takes a lot of prep! It felt like I was dirtying every dish I owned. Next time, I might try to streamline a little. The finished dish tasted really good and made quite a lot really. Definitely a weekend dish because of the prep and cleanup involved. We served it with sauteed chicken breasts and baked sweet potatoes.

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Reviewer:

KarenS

Reviewed: Jan. 1, 2012

I used our left over cabbage in this recipe. It was really good! I added ground sausage to it, yumm yumm.

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Reviewer:

Julescooks6

Reviewed: Jan. 1, 2012

I love this recipe!!! My husband even says this dish may move into his top 2! Even my 2 year old loved it!

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Reviewer:

brittanysirmon

Reviewed: Apr. 17, 2011

Totally excellent. To add a little something, I added a few teaspoons of prepared horseradish to the cream sauce!

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Reviewer:

Moma Bear

Reviewed: Sep. 8, 2010

This recipe is very very good.I did not change anything except used no salt instead of salt and used low fat butter.thankyou for a great recipe!

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Reviewer:

Lerie

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 7, 2010

A very good recipe. It got me to eat a lot of veggies. I used 1.5 % cheddar cheese. I didn't shred the carrots. Diced carrots seemed more appealing. I left out the bread crumb topping.

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Reviewer:

Maureen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jan. 20, 2010

Love this dish! I did change a few things. I sauted the cabbage and onions in some butter (left out the carrots) then put them into a casserole dish. Next I made the sauce and added cheddar cheese to it and poured it over the cabbage/onions. Then I topped it with more cheddar cheese and buttered bread crumbs. It was delicious! I will definately be making this quite often.

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Reviewer:

Wendy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 16, 2010

I absolutely LOVE this recipe. I am always looking for new ways to make boiled cabbage. I left out the marjoram and thyme (personal choice) and added a pinch of nutmeg to the sauce. I made it for a family gathering and everyone loved it and wanted the recipe!

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