Giving this 4 stars because I changed the recipe, following other reviewers' suggestions. Cut the black pepper to 1 tsp, used olive oil & butter (around 2 Tbs. total), added garlic & mustard. The mustard is a brilliant suggestion! It really makes the dish. I serve this with buttered egg noodles (actually, I used a "Smart" butter-like spread instead of real butter). Add the buttered egg noodles to the cabbage & kielbasa mixture at the end and stir it all together. You need a really BIG pot, as this makes a huge amount! Tasty, easy recipe; I'll be making this quite often!

Excellent recipe! I add some corn, but that's just my personal preference. Recipe is perfect as is! This freezes really well, and tastes even better later on.

Great recipe! I added 1 tsp of Old Bay seasoning to give it some zip. Also added garlic powder and onion powder. Will try Cajun or taco seasoning in the future. As another reviewer stated, this is a very forgiving recipe. I used about 3 cups of zucchini, and replaced the flour with bread crumbs and a tablespoon of flour. Used parmesan cheese & a shredded taco cheese blend. The key is to squeeze the excess liquid out of the zucchini -- first by hand, then by wringing it in a clean dishtowel.

This is a fabulous recipe! I tweaked it just a bit, though. I used jalapenos instead of habaneros, shredded tempeh instead of seitan, and omitted the cilantro & green onions (didn't have them on hand). I added some shredded low-fat cheese, and used a mesquite barbeque sauce, which added a nice flavor. Next time I may add some corn. For spreading in the pan and coating the burritos, I cut the bbq sauce with a bit of water, to make it less gloppy and more of a sauce (I used a very thick bbq sauce). I baked it covered with foil, then removed the foil for the last 5-10 minutes. That kept the burritos nice and moist. The recipe makes a lot; freeze the leftovers individually for quick, microwaveable lunches. This recipe is definitely a keeper and will go into my regular meal rotation!

Great recipe! I followed this recipe pretty much to the letter, but used chunky peanut butter and omitted the chopped peanuts. Next time I'll skip the green onion garnish -- it didn't really add much. After adding the sauce to the noodles, let it sit for a few minutes before serving so the noodles can soak up some sauce and the sauce can thicken a bit. I followed another reviewer's suggestion and squeezed fresh lime juice over each serving. That really gave it the extra oomph -- an excellent finishing touch! I'll definitely be adding this one to my regular rotation. Thanks for this terrific, quick meal!

Great recipe! I scaled the recipe for 16 servings, which completely fills a 9 x 13 baking dish. Following other reviewers' suggestions, I soaked the tortillas in the enchilada sauce for about 10-15 minutes, and substituted thawed veggie burger crumbles for the tempeh. I added some shredded cheese, one 3 oz. can of sliced olives, and some enchilada sauce to the first layer before topping with the second layer of tortillas. Though the 16-serving recipe calls for 4 cloves of garlic, I used only 2. I also used only one 6 oz. can of sliced olives sprinkled over the top with the cheese. Next time I'll saute the onions first. The 16-serving recipe will easily feed 8 hungry people when served with a salad and some crusty bread. It's hearty, filling, and very tasty. I know I'll be making this recipe many, many times!

Great dish! I followed some of the other reviewers' suggestions, and added 2 minced cloves of garlic and used 3/4 cup of salsa. I also added a 1/2 can of corn, and used slightly less than 2 cups of grated cheese -- a pre-shredded Mexican blend and an extra sharp cheddar. I didn't have a red bell pepper, so I substituted with additional green bell pepper. After removing from the oven, I recommend letting it sit 15 minutes or so before cutting, otherwise it could be runny. All in all, a tasty, filling dish that I'll make again and again.