Cheryl Podkrajac Ferrara

Did as other reviewers suggested with spices but also added a little garlic. Using a non stick skillet, half the oil is fine. I also put the cabbage in last and potatoes in with carrots & onions- this turned out perfectly.

We definitely liked it but I made changes based on what I had on hand, and afterwards didn't realize - I made a change because I didn't read the directions right!! I agree with some of the reviews also, it's a very cheesy sauce (which we like), and will surprise you- it's more filling than you think. We also would have liked a little more ham in it. So to the changes made- I basically was cleaning out the refrigerator: I didn’t have enough shredded cheddar so combined parmesan and loved it. Used up some leftover broccoli from dinner a few nights before, but not enough (and didn’t have cauliflower), so used frozen peas and corn). I already had regular cream cheese and felt the green onions did fine for flavor so didn’t worry about the chive and onion part. I didn’t have a packaged pie crust but DID have a thin crust pizza dough, so used that. Not quite the flakiness you’d want, but worked in a pinch. Here’s the kicker… I didn’t read it correctly, thought the crust went on bottom AND top! So I rolled it out, put the bottom and side crust and couldn’t figure out how you’d get a full top crust (but I wasn’t planning to do that anyway). I had leftover mashed potatoes that I used for the top instead of a crust, kind of like a Shepard’s pie. It turned out great though and I used up a lot of leftovers!