6 Reviews

I saw this recipe this morning and knew it was for me! The German in me loves this kind of comfort food. One thing I wanted to add is that a 2-quart baking dish was not enough. It was mounded pretty good when I put it in the oven. I know that cabbage shrinks as it cooks but I think I will start with a bigger dish to begin with next time. I followed the recipe to the letter with the exception of adding a couple of fresh carrots from the garden and I used evaporated milk instead of whole. I learned from a friend that if you want the creaminess and not all the fat, evaporated milk is a great substitute. I always use evaporated milk in my mashed potatoes now.

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NDcooking October 01, 2012

A great recipe! Used tatar tots and added cream of chicken soup. Thanks for a great comfort food.

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addcrane April 22, 2010

Wonderful and easy to make! I used American cheese slices ..... about 6 of them. I used fat free half and half for the whole milk and it worked just fine. This certainly is a comfort food casserole; perfect for brisk, chilly days. I'll make this again and think of you, Stacy, whenever I make it.

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*Parsley* October 27, 2008

I made this for my husband (who hates cabbage). I used fat free cheese soup/milk instead of Velveeta, and left out the ground beef to make it veggie friendly. When it was done cooking, I also melted sliced cheese over the top of some italian breadcrumbs. It turned out wonderful. This recipe is a "keeper"!

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MasalaMolly March 19, 2006

This was an easy dish to make. The flavors blended nicely. I will make this again. Thanks Stacky

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SweetSueAl January 30, 2006

This was a very tasty dish. I used 1 lb of pork sausage and two potatoes sliced thin. Turned out great. My DH loved it.

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Moe! Larry! Cheese! January 10, 2006
Amish Cabbage & Potato Casserole