The reviewer gave this recipe 2 stars. This recipe averages a 3.86 star rating.
Reviewed: Jun. 2, 2008
Clumpy. Fried cabbage tastes better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Mar. 26, 2008
The first time I made this, I followed the recipe exactly. It was good but a little bland. The next time I made it, I changed things up a little. Instead of crackers, I used Italian seasoned bread crumbs mixed with shredded 6-cheese (Italian blend) and garlic powder. YUM! What a difference. This is the perfect thing to take to a potluck - it's different without being bizarre. Very, very good.
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Home Town: Peoria, Illinois, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Jan. 20, 2008
This was a nice twist to a new way to make cabbage...We did enjoy it very much..I did add more salt and pepper..
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Cooking Level: Expert

Living In: Decatur, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Dec. 16, 2007
Great side dish! As others stated, I changed it a little. I used yellow snack crackers and since I didn't have milk, I use half and half. I also put a handful of cheeder cheese in the mixture and then topped it off with the crackers, cheese and bacon pieces.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Aug. 19, 2007
What a great side dish. Thanks! I took other reviewers advice, and added cheese on top. Also, used breadcrumbs instead of Saltine Crackers. I added some crispy fried bacon bits to create an interesting texture, and my husband asked me to make it again! That is a success!!
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Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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The reviewer gave this recipe 1 stars. This recipe averages a 3.86 star rating.
Reviewed: Jan. 17, 2007
This cabbage had very little flavor and was too "eggy" almost like a souffle, which was not what I was looking for. I will stick with the wonderful "creamed Cooked Cabbage" recipe from this site.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Jun. 5, 2006
This is a great recipe that compliments a glazed corn beef dinner very well. I make it every year for St. Patrick's Day! It is easy to prepare and has a good taste that does not overpower the rest of the meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Mar. 19, 2006
Knocked it out of the park with this one, Ms. Sharon! More like this. I'm starting to like eating my vegetables. =)
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 24, 2006
Mine turned out a little dry but I could have used a cabbage that was too big. Overall the flavor was good. I also added cheese to the top. Next time I might mix cheese into the caserole itself. Will make again but will adjust to make it more moist. It's worth another try.
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Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA
Living In: Hazelwood, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 18, 2006
This was delicous!! I love cabbage and I made this to go along with slow roasted pork tenderloin, we had a crowd to dinner and everyone raved about this dish! I used less onion though, and used Herbamere to season the cabbage and onion before adding the milk. I also added cayenne and more black pepper than called for. I used whole wheat soda crackers for the cracker crumbs and seasoned them with herbamere and black pepper to make extra crust on top. I shredded Montery Jack cheese and spread it over the cabbage under the cracker crumbs, delious, really delicous!!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.86 star rating.
Reviewed: Jan. 26, 2006
Made this last evening as someone had given me a head of cabbage. If I make it again I will add shredded cheese.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.86 star rating.
Reviewed: Sep. 4, 2005
Good way to use up cabbage and all my children cleaned it up !!!!
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Home Town: Clarksdale, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Jul. 21, 2005
This recipe went well with a ham slice on the grill! It was something different, but yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Oct. 26, 2004
I was a bit unsure about making this - the ingredients seemed such a weird combination. It was actually pretty good, perhaps a little bit on the dry side. I added lots of black pepper, and topped it with a cup of crushed saltines and panko breadcrumbs. Good recipe, Sharon!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Oct. 19, 2004
Yum! This is an excellent way to prepare cabbage.... try adding about another 1/4 cup of cracker crumbs to the top for a little more 'crust'
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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 2, 2004
I've been looking for another way to get cabbage into our dinners, and this recipe was just great. It was easy and that's always a plus for me. I used Ritz crackers in place of the saltines, since that's all I had. It's flavor was both sweet and savory. And the added bonus was the family liked it! Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.86 star rating.
Reviewed: Aug. 10, 2003
This was good, although I would likely make a couple of changes next time. I would lightly salt the cabbage prior to adding the milk/cheese mixture and would also add more cheese (aged cheddar for stronger flavor).
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Feb. 22, 2003
I love cabbage, so this hit the spot for me. Needed a lot of salt and pepper. Will definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Jan. 7, 2003
Everyone at my table ate some of this dish (even the non-cabbage eaters). Some thought it was ok and some thought it made cabbage tasty. I will try it again using a smaller cabbage so that there is more cheese sauce. I liked it---but then I like cabbage! :0)
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The reviewer gave this recipe 4 stars. This recipe averages a 3.86 star rating.
Reviewed: Nov. 12, 2000
Very good. I used italian breadcrumbs in place of saltines. It was good but next time I will add cheese also.
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