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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Reviewer:

nanajan5

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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Reviewer:

MEGPACK

Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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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Reviewer:

ORCHARDGIRL

Cooking Level: Expert

Living In: Canonsburg, Pennsylvania, USA

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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Reviewer:

Hilburn

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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Reviewer:

Laura B.

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Hazelwood, Missouri, USA

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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