"I just made this for dinner after seeing it in the LIGHT Jan 2012 issue. I didn't have the poblano pepper but just added a few dried red pepper flakes instead and it was perfectly spicy. The recipe was simple and required very basic ingredients. The dish could very easily be made vegetarian by swapping out the chicken stock for vegetable stock.""

"This was easy and delicious - I plan on making it often. I watched Paula and Bobby make it yesterday morning. I am a huge fan of hot pepper jelly so I ran out and got the rest of the ingredients right away. Definitely let the slaw sit after pouring the dressing over the cabbage - the flavors will meld beautifully!