Reviewed: Sep. 30, 2008

We substituted soy crumbles for the meat to make this a vegetarian dish. Very good!

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Dranoel


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Reviewed: Sep. 21, 2008

I thought it was a bit greasy so I'll work on that next time, but my husband loved it and keeps begging me to make it again. So filling with all the cabbage, you don't even have to serve it with rice!

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MrsRosser

	Cooking Level: Beginning Home Town: Irving, Texas, USA
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Reviewed: Sep. 20, 2008

This didn't go over too well with the men in the family...maybe because of its presentation? I would suggest cutting the cabbage in larger chunks, and adding some more spices, as it was pretty bland.

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alicianr67


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Reviewed: Sep. 17, 2008

This is sooooooooooo good! My picky husband even likes it. He turned his nose up at it when he saw it and said "eeew, is that chinese food??" I made him try it and he liked it! I've fixed this several times so far. I cut back on the garlic and I added sliced green onions.

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SASHABEAR


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Reviewed: Sep. 11, 2008

Absolutely delicious and quick. I used boneless pork chops cut into strips because that is what I had taken out for dinner. I also used EVOO, other than that I followed the recipe exactly. I put this recipe in my favorites. Thanks for the delicious quick meal.

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Cleanplate1


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Reviewed: Sep. 6, 2008

This was very good. I doubled the recipe and added zucchini. I also used red cabbage because that's what I had. I will make again and will probably use chicken or another cut of beef. I was glad to find this though because I had ground meat out and my husband brought in a ton of peppers from the garden. Thanks for posting!

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MGBJERRY


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Reviewed: Aug. 19, 2008

This recipe is very quick & easy to make. My husband really liked it. I thought it lacked flavor. I don't think I will make it again.

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CHERIBOB3

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Naperville, Illinois, USA
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Reviewed: Aug. 18, 2008

A good start but very bland. This recipe needs a lot of help.

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JStar

	Cooking Level: Intermediate Home Town: Fort Lauderdale, Florida, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Aug. 14, 2008

This was okay. I have never seen ground beef in a stir-fry before, and it definitely wasn't my favorite. I think I would like it a lot more if the meat was seasoned and there were twice the amount of vegetables. We ended up adding some salt, sesame oil, and hot chili sauce to give it some more flavor.

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CANDYLAND7

	Cooking Level: Expert Home Town: Las Cruces, New Mexico, USA Living In: Peoria, Arizona, USA
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Reviewed: Aug. 11, 2008

I don't know why I never thought to put cabbage in stir fry before--thanks for the great idea! I resisted the urge to change the recipe too much the first time, however I did double the soy sauce. I will be making this again and again with different additions - like onions - until I perfect it.

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ps96


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Reviewed: Aug. 9, 2008

My family absolutely loved this recipe! My son had a friend over and they went back for seconds.

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lily

	Cooking Level: Intermediate
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Reviewed: Aug. 6, 2008

I was heistant about making this dish and kept eyeing it. Finally tried it tonight. Very good! I used carrots, snap beans, celery, cabbage and red bell peppers. I stirred in 3 cups of brown rice to the cooked dish and served all together. The veggies were still crunchy and everyone seemed to like it a lot. My only concern was that it was too salty (not for the kids), but I'm sure that was my fault for not measuring the soy sauce. I'll definitely try this one again (and measure the soy...LOL)

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lsimon99

	Cooking Level: Intermediate
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Reviewed: Aug. 5, 2008

Followed recipe. My husband loved it!

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cindy2k2tx

	Cooking Level: Intermediate Home Town: High Point, North Carolina, USA Living In: San Antonio, Texas, USA
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Reviewed: Jul. 31, 2008

My boyfriend and I really enjoyed this. I needed a quick supper and had everything in the fridge. I cooked the ground beef and chopped the veggies while the rice was cooking. I had a small zucchini in the fridge so I sliced 1/2 of it up and threw it in. Next time I'll double the recipe and add onion, celery and thinly sliced carrot. The cabbage really added a lot to the flavour of this dish.

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Lynn C.

	Cooking Level: Intermediate Living In: Dartmouth, Nova Scotia, Canada
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Reviewed: Jul. 31, 2008

I have been making this recipe for years...it is one of my husband's and my favorites. Only thing I do different is add twice as much meat. Yum...yum...yum

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VAMPME3


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Reviewed: Jul. 31, 2008

We love this recipe! The first time we made it I was very surprised by how good the flavor was. The only reason I didn't give it five stars is because the 2 Tbsp of oil called for is way too much in my opinion. I usually make the dish with about 1 teaspoon of oil and it comes out great. Tasty, cheap, and quick-- what more could you ask for?

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Cooking College Student


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Reviewed: Jul. 21, 2008

I've made this several times and we always enjoy it. The meat tends to stick to the skillet so you might want to use a non-stick variety if you have one.

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LoveToCookFL


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