Reviewed: Dec. 7, 2004

Everyone enjoyed this recipe as a great side dish! I modified it to make it a bit healthier by cooking the onions, celery, and garlic in 1/4 cup vegetable broth, instead of the butter, and it came out great. Thanks for a quick and easy addition to any meal!

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142 users found this review helpful

Reviewer:

HOLLYCAT1

Cooking Level: Intermediate

Home Town: Great Meadows, New Jersey, USA

Living In: Belle Mead, New Jersey, USA

Reviewed: Apr. 7, 2003

My mother use to make this all the time. We make in a electric skillet & use 4 to 5 slices of bacon & use the grease from bacon drippings to the cabbage. Gives a much better flavor than regular butter. When finished cruble bacon pieces on top.. Yum yum good.........

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102 users found this review helpful

Reviewer:

JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Reviewed: Jan. 13, 2004

I made this tonight and it was delicious! I didn't have any stewed tomatos on hand, but did have two can of "Hunt's diced tomatoes with balsamic vinegar, basil and olive oil" which I threw in. Wow! The flavor was fantastic! Even my picky husband liked it. This was a new dish for us and it will be a keeper!

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76 users found this review helpful

Reviewer:

CAMOCAT

Reviewed: Jan. 15, 2007

A great recipe. However, as a person of Polish descent married to a Polish man we prefer to omit tomatoes and to throw in caraway seeds. My grandmother prepared her's that way and it brings out a new taste.

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42 users found this review helpful

Reviewer:

Julia Grabowski

Reviewed: May 31, 2006

Yummmm! Sounds weird but boy was it GOOD. Even hubby who made a bad face at it, ate the whole bowl full. Followed the recipe but did add about a TBSP of bacon grease (it's a Southern thing! :) Chopped the cabbage up and only had to cook it about 25 minutes or so. I used a sweet Vadalia onion, which I thought was a bit "too" sweet, next time would use regular yellow onion or half regular, half Vadalia. Will make this again. Thank you!

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27 users found this review helpful

Reviewer:

LDALLAS

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Rochester, New York, USA

Reviewed: Jan. 3, 2008

This dish has become a favorite at our house. Everyone raves about it -- even people who swore they hated cabbage. Usually I sautee sliced sweet Italian sausage and add a bit of anise seed. Which makes a darned good dish. This evening, I was feeling a little adventuresome and wanted something more spicy. And seasoned the pot with basil, rosemary and thyme. Then, I added a can of Wye River crab soup at the end and heated through. Oh my gosh -- my husband thought he'd died and gone to heaven!

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24 users found this review helpful

Reviewer:

Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

Reviewed: Sep. 17, 2006

It was pretty nice and easy. Though, I doubled the stalks of cellery and the cloves of garlic; I also used some thyme. The result was good, and I am glad to have some leftover to eat it tomorrow. I also recommend to let it stand more than half an hour after cooking; the cooler it gets, the better it becomes.

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13 users found this review helpful

Reviewer:

Costis

Reviewed: Feb. 14, 2007

Very good. I added mushrooms and it was even better!

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12 users found this review helpful

Reviewer:

Jenny

Reviewed: Jan. 23, 2007

Very tasty. My kids ate it and they are pickey eaters. Stewing the cabbage and onions gave it a delicate sweetness that was well balanced my tomatoes. I will make it again, but I might try adding some smoked kielbsa.

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12 users found this review helpful