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MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Richland, Washington
Nutritional Analysis: 3/4 cup equals 156 calories, 8 g fat (4 g saturated fat), 126 mg cholesterol, 345 mg sodium, 11 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Au Gratin Cabbage in Reminisce November/December 1999, p49
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Reviewed on May. 13, 2013 by daisey5
I loved this. I added a little garlic into it. Every one like it.
Reviewed on Dec. 04, 2011 by grannygourmet
This dish was very disappointing. It was bland and uninteresting. My family all agreed that this one was not a keeper. Like many of the recipes on this site, the star rating does not agree with the individual ratings. It is quite misleading.
Reviewed on Oct. 30, 2011 by estherbotelho
Great side dish. I was looking for something to use up the rest of a cabbage that I had and this recipe was a great find
Reviewed on Aug. 18, 2011 by jmkasprak
I thought the carrots overpowered the cabbage.
Reviewed on Oct. 27, 2010 by oldrancher
I eat few carbs, so I omit the carrots and use half/half instead of milk. I also omit the onions sometimes. I add salt, pepper and nutmeg to taste. My son begs me to make this for him weekly. It's a substitute in our house for scalloped potatoes.
Reviewed on Sep. 01, 2010 by fredella
Very blah with no flavor at all.
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