O.M.G.! These are worth every second it took to make these. Im 64 and have never had stuffed cabbage rolls. I cant imagine there's a better recipe out there! WELL DONE! 👏 👏 👏
What a great demonstration of cooking authentic Polish cabbage rolls. It’s so wonderful that you would share an authentic multi generation recipe that I am betting has been closely guarded. I have noticed in my own journey into learning to cook that it’s human nature to want to improve on anything that you try and I often find myself thinking this recipe would be better if I did blank. And I’ve noticed on every cooking channel many well meaning comments offering their thoughts on improvement. I have even submitted my own. It takes true dedication to present a recipe unchanged and not improve upon it. And great respect for the people who created it! And it’s also possible that recipes like this are just perfect and need no improvement! Thank you for sharing a piece of your family’s history and giving us all a chance to travel back in time and enjoy a wholesome treat the way it would’ve been over 50 years ago! This Cooking Channel is a treasure!
Hi John - thank you so much for your comment! This recipe is exactly how my family has been making them for three generations. Since these are often served to my family members, changing the recipe would not deliver the flavor that they have come to expect over the many years, and everyone loves them just as they are. I appreciate people's comments about what they would do differently or how they make theirs a different way, but I'm just presenting this as I have always made them and will continue to make them for my family. Eating with other families over the years I've enjoyed many other recipes different from this one, which is what I have always enjoyed about ethnic cooking. Each family has their own recipe. Thanks again!
Love your red table. I was raised in Detroit. We lived on Elmhurst Street. A lot of polish and Jewish people lived in my grandfathers apartment building. We had some the best food. I remember cabbage rolls, and cabbage and apples cooked together. I don’t get that now in South Georgia now. I am 80 years old now. I sure miss that good cooking. God bless you.
Hi Violet! I'll bet there was a lot of great food cooking in that apartment building! Hope you can make a batch of these cabbage rolls. Thanks so much!
Brings me back to childhood...one of my all time comfort foods...mmmmm. For me, Cavalcade of Food is like watching Bob Ross...so homey, soothing, comforting, informative and love all of the vintage appliances! Thanks for sharing your wonderful energy guys
I watch many cooking shows on U Tube but you are my favorite cook. Please keep cooking because I do make many of the recipes the way you do it. You are awesome. Luv Ellie from Ontario Canada.
My husband has me make double batch 4 lbs beef 2 lbs pork. Onion and rice with eggs And 5-7 heads of cabbage 😋 😐 a true labor of love..his sister taught me when I first got married..bless her. And bless u both for such a wonderful cooking show...keep them comming..
I grew up eating those . Watch Grandma , Mom , and my Aunts make them . Yes the brown sugar , never used the soup , but did use tomato sauce a couple cans and did mix with water too , about like you did . Our meat mix was heavier on the burger at about 3 to 1 , meat to pork . I make it at home now , been doing so for years , I’m 77 thanks for showing your way .
Love you guys so much. I almost fell out of my chair when Ralph said one person could fix this,freeze it, and eat it during the "winter months". I don't know why but it struck me as so funny! I just pictured someone sitting snowbound somewhere eating cabbage rolls all winter. Please don't take offense, I think y'all are wonderful.
I Sarah! We love you, too! As a matter of fact, we put about a dozen of these in the freezer and I just moved them to the refrigerator to thaw because we're having them tomorrow! These would make great hibernation food!! Thanks so much for watching!!
With a Polish Father and German Mother I grew up eating cabbage rolls. Mine are edible but not fantastic, I’ve learned so much from your video that you have inspired me to give them another go today. I must say I’m in love with your amazing kitchen.
I am German, Ukranian and English. I loved stuffed cabbage growing up. I am looking forward to making your recipe. I really enjoyed this video. I could almost taste it.
This is almost exactly how my mom taught me how to make cabbage rolls but I like your addition of the brown sugar and I will add that next time I make them. The tomato soup is a must and makes all the difference. Over the years I have lost track of my black speckled roasting pan and hope I can find another one day. Thanks again for another wonderful memory filled recipe!
Hi Terenia! Sounds like our recipes are very similar! They still make the enamel speckled roaster pans - I see them available at some hardware stores. You can probably also get them online - or check the thrift stores, they seem to turn up often. Glad you liked the recipe - thanks!!!
Keep an eye out at thrift stores; young people who are going through their loved ones who pass never keep the speckled pans and they end up with other goodies at the thrift stores.
This cooking show reminds me of living with my polish grandparents in Ontario, Canada. I ate alot of amazing polish meals with them. Brought tears to my eyes a bit as they have both been gone for many years but I remember all of the love that was put into these meals! Just the appreciation of family and food ❤️ was the greatest memory! Glad I found your TH-cam channel. I am making a nice polish dinner for my husband's family of Golabki and Perogie! Lots of Love...
These are best golabki I have ever made thanks to your recipe. The only change was to the condensed tomato soup. I didn’t thin it. The cabbage released enough water. Now I have tomato cabbage soup for lunch. My old recipe has been retired. Larry and I are moving back to Howell, Michigan in the next few months and are looking forward to visiting your kitchen. Thanks so much.
Oh my gosh, thanks so much for sharing this. I miss all the good Polish food from my Michigan friends. I will treasure this recipe and will be making very soon and will think about you Kevin when I’m eating. Miss your smile.
Mmmm! This takes me back to my childhood. We lived next door to a Polish couple. My Mom was good friends with them and they taught her how to make Golumpki. I’m so thankful you put your recipe in the description. This is exactly how she made them. It was my favorite meal. I never got her recipe because she knew it by heart and never wrote it down. I’ve watched dozen of cabbage roll videos, but never found one that matched what I remember watching her do. Thank you so much for sharing this! I feel like I just won the lottery! 🥰
Hi Cindie! So glad you found the video and I'm glad it brought back some good memories of your Polish neighbors! I hope you make a batch of these soon!
When I was growing up, our cabbage rolls contained more rice than the ones I make now. However, I'm not feeding a family of 7, who worked on our farm all day, or in one of our Tobacco fields during its season. Now that the cost of food has skyrocketed, I may have to start utilizing more rice than the usual. Hope y'all doing well this Holiday season, stay safe and healthy.
Hi Alice! Rice sure was one way to stretch the food to go farther! Rice is still pretty inexpensive, so as the cost of meat continues to rise it would come in handy! Wishing you a wonderful holiday season!
You lost me with the tomato soup and no way brown sugar. My mother was from Poland and she would be rolling over in her grave if I used tomato soup or added brown sugar to her golapki. I'm from Connecticut and eating these at the Polish club or the Polish church tomato soup was never used. When I was in Poland last year they didn't use it either.
You read my mind! I have been waiting and looking for you to make this recipe for awhile. Watched this video a few times so I could write down every detail. Another home run! Really enjoy watching your videos and getting new recipes to try. Plus I love the entertainment you and Ralph provide so MUCH!! 😄
Hi Janet! I guess great minds think alike! Glad you like the recipe. I have it in written form in the area under the video, so you can always refer to it there in case you can't write it all down. Hope you give it a try - thanks so much!!
Oh my gosh! Thank you so much for some tips down memory lane. Not only did I grow up with these wonderful cabbage roll treasures...my Mom's family attended St. Josephat....as well as Sweetest Heart of Mary and St. Albertus. I now live in the the desert southwest...but you brought back beautiful nostalgic memories with this recipe and the reference to St. Josephat!!
My mother in law was Russian and taught me how to make stuffed cabbage exactly as you do! The only thing different is putting the brown sugar in the sauce but I will try it on top of the roll. Also, I cut the cabbage leaves at the bottom of the rolls. I make it a few times a year and absolutely love it and I agree that the longer it stays in the fridge, the better it is. Ralph's joke about the cabbage leave and the bathing cap is the funniest thing I have heard in a long time. Thanks again!
Hi Lucy - I think the brown sugar came about to cut some of the acidity of the tomato soup. You don't really taste the sweetness, but it's in there. Isn't Ralph a cut-up?!? It did kind of look like one of those old fashioned bathing caps!! Thanks so much!
Thank you, Yum going to make today...sooo much love 💘 I feel watching you working together...Ralf sounds funny. THANK YOU GENTLEMEN..jgf Hackettstown, Nj
When you walk into his gentleman kitchens it reminds me of my sainted mother and grandmother's kitchen from the 1950's. My mother would always say" add a little more water to the soup'.
Я готовила голубцы немножка по другому в казане которое мы варим плов.Спасибо за рецепт я тепер попробую готовит по Вашему рецепту.Я в молодости работала с тетой Пашой она былы медсестрой умная образованна всегда хорошие советы давало всегда вместо обедали Я была много раз у неё в гостях.После войны она приехала в Узбекистан и осталось на всегда.Она давно умерла у него никого не было мы сами соседы знакомые хронили её все расходы делали с работы и смотрели заботилис мы сами когда она болела в старости лет .Потому что она сама тоже была хорошая справедливая она меня научила уколы делать дпже внтровенные и всегда сказала не бойся доченька давай делай.....Мне сейчас 76 лет досехпор помню её умные советы.Я когда замуж выходило тоже на всю жизнь вспоминала её советы .Это" Доченька не бойся давай " и смело все делаю.Сейчас мой внук работает у Вас в Польше когда он хотел поехат туда я сразу вспомнила свою тёте Пашу и сказала я не против там умные хорошие добродушные люди Поляки .Вот мой внук год уже у Вас работает таксистом не жаловалось нормально работает.Всем Польским народам желаю здоровья и Мирное небо даздравсивует дружба народов....Узбекистан г.Самарканд бабуля Насиба 76 лет
Тетя Паша была изПольшы после войны приехала к нам в узбекистан и осталось на всю жизнь.Она совсем наша тётой Паша стала я даже забыла написать что она из Польше к нам приехала.
I am 66. My mom’ polish family, one generation from going through Ellis Island as LEGAL immigrants do, I remember her cabbage rolls. Her entire family, going back to my great grandma were from Michigan...lots of Poles there. I remember topping off her cabage rolls with that tomato sauce and sour cream. I can’t wait to make these.
Is it really necessary to emphasize "legal"? Simply said, the topic is of food, not of politics. But since you felt the need to emphasize, I feel the lord calling me to share: Many families and individuals will do what they are called to do by the same lord and creator. Please don't let politics and judgement detour yourself and others from the blessings to be acknowledged. 🙏✨️💙
Ah, thanks for this! My favourite childhood food! At our birthday we were allowed to choose dinner, and I always picked this. My mom made it not as separate rolls, but in layers in the pan. With some cumin in the stuffing too. I can still taste the almost scorched bits of the leaves, my favourite part. As soon as I have eaten room in my freezer, I'll make these. (It's just me, and I love to cook and bake.)
Hi Linda! How fun that you got to choose your dinner for your birthday! Your mom's version of this sounds great - I like the idea of layering the ingredients in the pan. Those well-done pieces of cabbage are the best!! Hope you get to make this soon. Thanks so much!
Only american i have heard say the word correctly so i subbed to this channel. If its said correctly u know its gonna be made authentically! Right on. Demi buzia. Nastrovia. Well done son well done indeed. 👏 GLORY2JESUS blessings 🙌
I freeze My cabbage for a few weeks. Then unthaw in a cool place for a few days. They are so easy to work with. Love cabbage rolls.Baking them as We speak.Merry Xmas
I followed your recipe to a 'T', with the exception of a little chopped green pepper that I needed to use up. They are in the oven for round one as I type this. Thank you so much for sharing your mom's recipe. This is how I remember my Polish grandmother from Buffalo, New York making them. Update: They came out of the oven a few minutes ago and I cheated...couldn't wait for day two to test. Oh My Gosh! These are the best. I put a dollop of sour cream on top and they are how a cabbage roll should taste. Thank you!!!
Love stuffed cabbage . I grew up eating these. We ate ours with sauerkraut and tomato sauce. Baked with a layer of cabbage rolls then a layer of sauerkraut, tomato sauce and repeat until roasting pan is full. Can do with a little less background talking .
You guys rock, and those golapki look SOOOOOO delicious!! I am attempting them tomorrow... I am not Polish, but they are nostalgic for me from my time, long ago, in the Lower East Side of Manhattan when there were so many wonderful Polish/Ukrainian restaurants. Yum.... such perfect comfort food.
The "pan sauce" is SO important though as it has all the rendered fat from the ground pork and beef❤😊💯 That's where all the magic is😉 And absolutely make these a day early (because of intensifying the flavor) but also so you can make a big batch of creamy mashed potatoes to serve with it on the day you want to eat them.
I made these today and they were so good!!! Thank you so much for sharing. I think I could use the same filling for some amazing stuffed peppers too!! Instead of blanching the cabbage I threw it in the freezer the day before for a few hours. That method worked so good without having to go thru the process of blanching. Super easy.
Hi Katie! Thanks for letting me know - glad you enjoyed them! Some others told me about the freezing method with the cabbage - I'll have to give that a try! Thanks!
Brought back nice memories. Thanks. Our Carholic Church congregation was at least half Polish, with a few other Eastern Europeans thrown in. Our Priest, Father Keenan was very Irish. He was very droll and he told wonderful stories, hilarious anecdotes, clean jokes, and riddles all of the time. The stories seemed to all have a teaching moment or thought. The jokes were made at his own expense. There was some type of competition between some of my friends moms over various recipes too. I was not old enough or interested enough in learning to cook at that point of my life so I didn't follow it. My sistet did all of the inside chores and I did all of the outside farm chores. Caring for and training our Quarter Horses. Caring for and feeding all of our beef cattle, dairy goats, meat pigs, laying and meat chickens, and meat rabbits. We hunted and fished. Gathered wild and home grown berry's. We had a small apple orchard. We always had huge gardens. My mom stored, dried, canned, or froze a large potion of our food. We all helped with that. As to cabbage rolls, I was one of the teenage "pairs of hands" volunteered by our moms to assemble the cabbage rolls for our fall church dinners so I was good at the rolling part of our assembly line. I did not make the meat mixture or the sauce so didn't know how simple it could be. Wonderful. Thanks for sharing. The Church Ladies, as we called them, did make the sauce from a heavily guarded scratch recipe with stewed tomatoes The meats were spiced and ground together at our local meat locker. I'm pretty sure that there was more than salt & pepper spices in it from the smell. Once again thanks for the veritable flood of memories.
So many feelings here!! First you pronounce exactly like my Grandmother. You make them the same! Love Ralph eating the raw parts...lol..I did too! Thank You for this! Brought me many happy memories! (Kim here) Love you guys, so glad you are posting more on the regular. And always serve with mashed potatoes! Time to make these as cabbage is now ready!!
Kim - I'm so happy to hear it reminded you of your grandmother's recipe! I ended up freezing about half of this batch and just served those last weekend along with mashed potatoes!! A perfect combination!
I'm trying this recipe tomorrow thanks for sharing . Ralph cracked me up bad when he called them Polish tamales I laughed until I cried. I love the outside leaves I always grab up the loose ones in the bin . They have way more flavor and add color to slaw . I'm a southern country boy .
I am so so glad you shared recipe. Momma's recipe. I will make. Live cabbage. But I run out of way to fix!!! This recipe. Is very special. . Thank you. For spreading love.. Mary Gonzales Midland Texas
Thank you, Dan Connor. Lol sorry but you remind me of him. I am of. Polish descent loved watching your video, we definitely core. The cabbage the same way, save the big leaves for the top boil the rice 3/4 of the way so they don’t overcook with the meat mixture in the oven. our meat mixture contained of 8020 ground beef, and egg softly cooked onion, a little bit of water so they didn’t come out tough. I generally put a little bit of tomato sauce in my meat mixture just so it keeps it moist. Salt and pepper of course once cabbage is rolled with the meat mixture they are tightly put in a big casserole dish, sauce pour all over the top and the extra big leaves on top of all of that casserole lid on and bake for at least 2 1/2 hours check usually served over mashed potatoes or buttered, parsley potatoes yummm!!
We ate these all the time as children became my Polish Daddy and family loved these !!! Our family came to America as LEGAL immigrants, assimilated into America and are proud to be Americans 🇺🇸
Your recipe is by far the best anywhere in my opinion! I have had Polish cuisine at restaurants, Polish deli's, festivals, and even my own, yet your ratio of meat to rice makes for a full bodied, delicious meal. The caramelized onions, the simplicity of the large cabbage, and every step in between was thrilling for me! Honestly gents, My experiences having Golabki in NY is a far cry from the flavor packed meat combination and lower rice ratio your family crafted. I will make this recipe with such pleasure and be thinking of you both for years to come! Ralph's humor makes each video so much fun and memorable too! I was laughing at midnight at Ralph's stack of tortillas comment.
Hi Stephen! So glad you like this recipe! This is how my family have made golabki for generations, so it's with pleasure and pride that share the recipe! Thanks for watching!!
Stuffed cabbage is part of my Heritage, my mom was Polish and she used to make these. Today more people are looking at ways to cut down on carbohydrates that have a high amount in rice. I now make this without the rice, but instead use riced cauliflower. I am a stickler for flavor and found that when I serve this to people without telling them how it’s made they all loved it. I’m also glad to see you use canned tomato soup.
Hi John! What a great idea to make with riced cauliflower instead of white rice to cut down on the carbs! I'll bet people didn't know the difference! Thanks so much!
I made a version with minced mushrooms instead of rice to cut the carbs. It was delicious. Of course it was not the neutral flavor of rice, but it was very good and not overwhelming. My Polish sister in law uses some mushroom soup in her sauce as well as tomato, so I guess it is not an out of place flavor.
Steve .. Trick next time for Cabbage. Core & seal tightly in plastic wrap or bag . Place in freezer. Remove at least a day before to thaw in your refrigerator. Leaves come apart easily... try it , you might like it . French girl in Canada 🇨🇦 Suzanne
love the vintage appliance vids... Maybe you could do one on your percolators and show how to brew a proer pot of coffee. I shit-canned my Keurig and bought a 1969 Westinghouse HP-85 percolator. Far superior coffee. Love your channel.
Hi Donnybrook! I think your Westinghouse perc features "Pressure-Flow" technology, which makes a good cup of coffee. We did a coffee making episode a few years ago, and one of the methods we covered was percolating. Here's the episode from 2016: th-cam.com/video/1G08PjG49NE/w-d-xo.html
I use to make atuffed cabbage but now I make it the lazy way "cabbage roll casserole". I use all the ingredients you did but add sauerkraut, diced cabbage and diced bacon. Yummy so quick and easy.
This is one of my all time favorite foods. So many wonderful memories of mom and us sitting at the table enjoying a great meal and conversation. Brings back happy times. Am going to make this again, but with my brother this week, as he's never made it before. Thank you for a wonderful recipe.
I just found your videos, and I love the recipes as they remind me of my youth. We are a family of 10, and I remember the Seminarians coming home on Thursdays for a meal. I am Cuban, and we moved to Guatemala when the revolution. So, all the Seminarians from the Antilles will come once a week to spend it with us. Great memories!! My regards to Ralph and to Mary Ann. A hug to you!
@@cavalcadeoffood I made the recipe a few days ago, and my husband loved it. This is my favorite food. Again, I am so happy I have found you guys because I love comfort food. God Bless!
Thanks for this recipe I made these once with my elderly neighbor in her home she instructed me as she was in a wheelchair and didn’t cook for herself. It’s so true about how cultures have so many similarities when it comes to foods. When I would make tamales she stated how it was like a Golapki
I really enjoyed your video. I grew up eating cabbage rolls too but my mom made the meat stuffing very different and sometimes added a layer of sauerkraut to the roaster pan. They are a wonderful comfort food.
I learned several years ago that if you put the whole cabbage in the freezer for a couple of days, when you thaw it the leaves are perfectly soft and ready to roll. Works great. Loved the video. My mouth is watering. I’m pulling out mom’s recipe!
Hi Nina! I have never heard of that trick of freezing the cabbage beforehand, but I can see how it would soften the leaves when it thaws out. Thanks for sharing!! Hope you make a batch of your mom's recipe!! Thanks for watching!
Loved this recipe Kevin, this is the closest I have seen to my Mother’s recipe. The only difference was the cooked onions, she would just grate two onions in it but I think the caramelized like onions would bring this to the next level. My mother also would do cabbage on the bottom and strips of raw bacon then the cabbage rolls. Loved your recipe and hope to try it soon! Also loved the extra gravy idea as there is never enough for my taste!! Love your show.
Hi guys. My mom made hers the same way sans the brown sugar. On the other hand, my mother-in-law made hers in a stock pot on top of the stove and used diced and puréed tomatoes. Both were delicious. Thank you for another great video. Take care stay safe. ❤️
Hi Bonnie!! It's amazing how many variations of this dish I have seen and have heard of over the years! Seems every family has their own recipe! Hope all is well - stay strong!
Oh my gosh this whole time I have been cutting the tough part out. Thank you so much for showing us the correct way. I love cabbage rolls and you guys also.
Hi Joanna! Cutting out the main stem works also, but trimming it down with a paring knife helps to keep the shape of the leaf and makes it easier to roll. Thanks for watching!
Just came across your video...from one ex-Detroiter from Holy Redeemer Parish to another...wow what a great video..my FAVORITE food..I too love cabbage..any way shape or form..i even cook cabbage steaks..yummm.thanks for the GREAT tutorial..
Hi Kevin, I ran across you channel a few months ago. I grew up in the Detroit area as well. Your cabbage rolls are very similar to mine, right down to that delicious sauce and the same roasting pan. I love that roaster. I really enjoy your step back in time with the appliances, cookbooks and records I collect old cookbooks and recipes as well. You have prompted me to make this delicious dish soon and invite people for dinner and a game night. Nothing like a good home cooked meal. Thank you!😊
Hi Kevin and Ralph! Yet another terrific Cavalcade recipe. Being of Slovak descent, stuffed cabbage is a favorite in my family too! Yours looks wonderful! The poem that Ralph is referring to is Lewis Carroll’s The Walrus and the Carpenter. “ The time has come to talk of many things, of shoes and ships and sealing wax, of cabbages and kings and why the sea is boiling hot and whether pigs have wings.” Have a lovely day guys, looking forward to another video! Nicole
My Czech mom taught me how to make this when i was still in grade school. Its a comfort food for me. She made make hers a little different though. She cooked it on top of the stove and of course so do I ❤❤
Hi there, I've been watching you for a couple yrs, & only just learned that you're from Detroit Michigan. I too am from Detroit! I lived in old Polish Town, Michigan Avenue & Cicotte, right by the old Senate. So happy to see one of my own here on You Tube. I went to school & church at St. Stephens Catholic & also St. Hedwig Catholic. I remember so many of our church dinners having an endless supply of Polish meals; kapusta, golabki, stuffed peppers, kraut & pork, kraut & kielbasa, homemade pierogi. ..and there was always spaghetti. When I was younger, I used to think spaghetti was actually a Polish dish, seeing how often it was served @ our parish pot luck dinners & fundraisers! Two things you will ALWAYS find at a Church dinner in Detroit - Kraut & spaghetti. As a matter of fact, I used to tell people when they inquired about my religion, "I was raised on kraut, spaghetti & guilt...so, yes, I'm Catholic". I'm so happy to see someone from my neck of the woods on You Tube! I love your videos. I see you must sell antiques, as your studio kitchen seems to be inside an antique shop. I'd love to support your store, is it local to me? I would give my right arm for that kitchen! Keep up the great work!!
Hi Jaime! Thanks so much for your comment and I am very familiar with that neighborhood! We had many relatives that lived on Central, and my grandpa had a gas station on McGraw. I still go to the fish fries during Lent at St. Francis on Wesson when I can! Great memories of the church dinners and so funny about all the spaghetti but true!! I don't have a store or sell antiques, just a collection of things over many years. So glad you enjoy the videos - thank you so much!
@@cavalcadeoffood Well, you could certainly turn that home of yours into a very nice shop! If you ever decide to part with any of your beautiful, nostalgic items, definitely let me Know! I don't make it down to the fish fries anymore, but I do occasionally stop in @ Duly's for a coney, then head over to Redeemer to light a candle. You & Ralph take care, & keep making great videos! Big love & respect, - 'Jaime, from the neighborhood'-
This was so fantastic. My family’s always called these “pigs in the blanket” but I never knew to use the extra leaves for the bedding and the top. When you tucked them in it made me smile. Also, it was fun to see the addition of the brown sugar. Definitely going to have to make some soon as you’ve made me hungry! Thanks for always having such nice videos. You guys are appreciated!
I love watching this episode, getting to see people who actually cook the good old fashioned way. A true, time honored dish, I miss not being able to find it here in the South. I'll have to follow your recipe, and make my own.
Glad you liked the recipe, cunard61! I try to do things the way mom and grandma did so they will taste the same. Hope you try the stuffed cabbage! Thanks!
O.M.G.! These are worth every second it took to make these. Im 64 and have never had stuffed cabbage rolls. I cant imagine there's a better recipe out there! WELL DONE! 👏 👏 👏
Thank you, Claudia! I'm so glad you tried them and enjoy my family's recipe! Thanks for letting me know!
What a great demonstration of cooking authentic Polish cabbage rolls. It’s so wonderful that you would share an authentic multi generation recipe that I am betting has been closely guarded. I have noticed in my own journey into learning to cook that it’s human nature to want to improve on anything that you try and I often find myself thinking this recipe would be better if I did blank. And I’ve noticed on every cooking channel many well meaning comments offering their thoughts on improvement. I have even submitted my own. It takes true dedication to present a recipe unchanged and not improve upon it. And great respect for the people who created it! And it’s also possible that recipes like this are just perfect and need no improvement! Thank you for sharing a piece of your family’s history and giving us all a chance to travel back in time and enjoy a wholesome treat the way it would’ve been over 50 years ago! This Cooking Channel is a treasure!
Hi John - thank you so much for your comment! This recipe is exactly how my family has been making them for three generations. Since these are often served to my family members, changing the recipe would not deliver the flavor that they have come to expect over the many years, and everyone loves them just as they are. I appreciate people's comments about what they would do differently or how they make theirs a different way, but I'm just presenting this as I have always made them and will continue to make them for my family. Eating with other families over the years I've enjoyed many other recipes different from this one, which is what I have always enjoyed about ethnic cooking. Each family has their own recipe. Thanks again!
Nicely said, I agree
I absolutely love your kitchen you seem like a terrific guy!
Thanks so much, Sue!
I loved your video! But that kitchen is killing me!!!! I have never seen a kitchen, so beautiful😍😍
Thanks, Denise! It's a great kitchen to work in!
Love your red table. I was raised in Detroit. We lived on Elmhurst Street. A lot of polish and Jewish people lived in my grandfathers apartment building. We had some the best food. I remember cabbage rolls, and cabbage and apples cooked together. I don’t get that now in South Georgia now. I am 80 years old now. I sure miss that good cooking. God bless you.
I have a head of cabbage on my countertop now, just waiting.
Hi Violet! I'll bet there was a lot of great food cooking in that apartment building! Hope you can make a batch of these cabbage rolls. Thanks so much!
Cabbage rolls my favorite childhood food
Brings me back to childhood...one of my all time comfort foods...mmmmm. For me, Cavalcade of Food is like watching Bob Ross...so homey, soothing, comforting, informative and love all of the vintage appliances! Thanks for sharing your wonderful energy guys
Hi Marie! So glad you like the videos - it means a lot to us that you enjoy watching! Thanks so much!
I watch many cooking shows on U Tube but you are my favorite cook. Please keep cooking because I do make many of the recipes the way you do it. You are awesome. Luv Ellie from Ontario Canada.
Thanks so much, Ellie! I appreciate you watching!
Kevin and Ralph, great recipe! My Mother also said "God made fingers before forks". Stay strong, stay mighty!
Hi Patsy!! That is such a great expression!! Hope all things are good - keep safe and well!!
My husband has me make double batch 4 lbs beef 2 lbs pork. Onion and rice with eggs And 5-7 heads of cabbage 😋 😐 a true labor of love..his sister taught me when I first got married..bless her. And bless u both for such a wonderful cooking show...keep them comming..
Wow! Sounds like you made plenty! I'll bet they were delicious - thanks for letting me know!
I watched and save a lot of videos about stuffed cabbage but honestly this is the best..Thanks,Ill try it
Thank you! I hope you try the recipe!
I grew up eating those . Watch Grandma , Mom , and my Aunts make them . Yes the brown sugar , never used the soup , but did use tomato sauce a couple cans and did mix with water too , about like you did . Our meat mix was heavier on the burger at about 3 to 1 , meat to pork . I make it at home now , been doing so for years , I’m 77 thanks for showing your way .
Hi Russel -I think every family had their own variation on the recipe. Thanks for watching!
Love you guys so much. I almost fell out of my chair when Ralph said one person could fix this,freeze it, and eat it during the "winter months". I don't know why but it struck me as so funny! I just pictured someone sitting snowbound somewhere eating cabbage rolls all winter. Please don't take offense, I think y'all are wonderful.
I Sarah! We love you, too! As a matter of fact, we put about a dozen of these in the freezer and I just moved them to the refrigerator to thaw because we're having them tomorrow! These would make great hibernation food!! Thanks so much for watching!!
Trust me they will never make it to the freezer unless your lucky just like perogi gone soon after they are reheated
With a Polish Father and German Mother I grew up eating cabbage rolls. Mine are edible but not fantastic, I’ve learned so much from your video that you have inspired me to give them another go today. I must say I’m in love with your amazing kitchen.
Hi Helen! Thank you for watching and I'm glad you found the video helpful! Hope the batch you made turned out well!
I am German, Ukranian and English.
I loved stuffed cabbage growing up. I am looking forward to making your recipe.
I really enjoyed this video. I could almost taste it.
Thanks, Mary! I just made these for Thanksgiving - we all enjoyed them! Hope you give the recipe a try!
This is almost exactly how my mom taught me how to make cabbage rolls but I like your addition of the brown sugar and I will add that next time I make them. The tomato soup is a must and makes all the difference. Over the years I have lost track of my black speckled roasting pan and hope I can find another one day. Thanks again for another wonderful memory filled recipe!
Hi Terenia! Sounds like our recipes are very similar! They still make the enamel speckled roaster pans - I see them available at some hardware stores. You can probably also get them online - or check the thrift stores, they seem to turn up often. Glad you liked the recipe - thanks!!!
@@cavalcadeoffood I will have to go shopping for one! Thank you!
Keep an eye out at thrift stores; young people who are going through their loved ones who pass never keep the speckled pans and they end up with other goodies at the thrift stores.
Best cabbage roll recipe online! 😋😁❤
Thanks so much, luciddreamwalking!!
This cooking show reminds me of living with my polish grandparents in Ontario, Canada. I ate alot of amazing polish meals with them. Brought tears to my eyes a bit as they have both been gone for many years but I remember all of the love that was put into these meals! Just the appreciation of family and food ❤️ was the greatest memory! Glad I found your TH-cam channel. I am making a nice polish dinner for my husband's family of Golabki and Perogie! Lots of Love...
Hi Terri - so glad that you found us! I'm glad this brought back good memories of your Polish family!! Thanks so much!
These are best golabki I have ever made thanks to your recipe. The only change was to the condensed tomato soup. I didn’t thin it. The cabbage released enough water. Now I have tomato cabbage soup for lunch. My old recipe has been retired. Larry and I are moving back to Howell, Michigan in the next few months and are looking forward to visiting your kitchen. Thanks so much.
Hi Ralph! Thank you for letting me know and I'm so glad that you gave the recipe a try and liked it!
Oh my gosh, thanks so much for sharing this. I miss all the good Polish food from my Michigan friends. I will treasure this recipe and will be making very soon and will think about you Kevin when I’m eating. Miss your smile.
Hi June! So great to hear from you!! Hope you give the stuffed cabbage a try! Hope all is well - you are missed!
My 88 year old mom has been asking me to make these for her. I haven't made them for years. I needed your refresher course.😊
Hi Janet! Great to hear from you - I hope you and your mom enjoys these! Thanks!
Mmmm! This takes me back to my childhood. We lived next door to a Polish couple. My Mom was good friends with them and they taught her how to make Golumpki. I’m so thankful you put your recipe in the description. This is exactly how she made them. It was my favorite meal. I never got her recipe because she knew it by heart and never wrote it down. I’ve watched dozen of cabbage roll videos, but never found one that matched what I remember watching her do. Thank you so much for sharing this! I feel like I just won the lottery! 🥰
Hi Cindie! So glad you found the video and I'm glad it brought back some good memories of your Polish neighbors! I hope you make a batch of these soon!
@@cavalcadeoffood 🥰
When I lived in Germany I made them often, they taste superb. Now back in Ireland I must make them again. Thanks a million.
Hi Margo! Great to hear from Ireland! Hope you can make a batch of these! Thanks!
Liked this immediately so I can view his kitchen.
Thanks, Mary!
When I was growing up, our cabbage rolls contained more rice than the ones I make now. However, I'm not feeding a family of 7, who worked on our farm all day, or in one of our Tobacco fields during its season. Now that the cost of food has skyrocketed, I may have to start utilizing more rice than the usual. Hope y'all doing well this Holiday season, stay safe and healthy.
Hi Alice! Rice sure was one way to stretch the food to go farther! Rice is still pretty inexpensive, so as the cost of meat continues to rise it would come in handy! Wishing you a wonderful holiday season!
Ours too I like rice in with them and sour cream on top.
You lost me with the tomato soup and no way brown sugar. My mother was from Poland and she would be rolling over in her grave if I used tomato soup or added brown sugar to her golapki. I'm from Connecticut and eating these at the Polish club or the Polish church tomato soup was never used. When I was in Poland last year they didn't use it either.
You read my mind! I have been waiting and looking for you to make this recipe for awhile. Watched this video a few times so I could write down every detail. Another home run! Really enjoy watching your videos and getting new recipes to try. Plus I love the entertainment you and Ralph provide so MUCH!! 😄
Hi Janet! I guess great minds think alike! Glad you like the recipe. I have it in written form in the area under the video, so you can always refer to it there in case you can't write it all down. Hope you give it a try - thanks so much!!
Haven't started watching this and I'm already excited! Love me some golabki! Dziękuję!
You're welcome, Marty!! Hope you enjoy the video!
Oh my gosh! Thank you so much for some tips down memory lane. Not only did I grow up with these wonderful cabbage roll treasures...my Mom's family attended St. Josephat....as well as Sweetest Heart of Mary and St. Albertus. I now live in the the desert southwest...but you brought back beautiful nostalgic memories with this recipe and the reference to St. Josephat!!
Hi Cynthia!! St. Josaphat was my parish - made plenty of these cabbage rolls for church dinners. Good times!
I just made these for dinner and they were the best I've ever had. Everyone loved them. Thank you so much.
Hi Joanna! Thank you so much for letting me know! Glad that everyone enjoyed them!!
My mother in law was Russian and taught me how to make stuffed cabbage exactly as you do! The only thing different is putting the brown sugar in the sauce but I will try it on top of the roll. Also, I cut the cabbage leaves at the bottom of the rolls. I make it a few times a year and absolutely love it and I agree that the longer it stays in the fridge, the better it is. Ralph's joke about the cabbage leave and the bathing cap is the funniest thing I have heard in a long time. Thanks again!
Hi Lucy - I think the brown sugar came about to cut some of the acidity of the tomato soup. You don't really taste the sweetness, but it's in there. Isn't Ralph a cut-up?!? It did kind of look like one of those old fashioned bathing caps!! Thanks so much!
Thank you, Yum going to make today...sooo much love 💘 I feel watching you working together...Ralf sounds funny. THANK YOU GENTLEMEN..jgf Hackettstown, Nj
I know in Ukraine they make these but they add shredded carrot to the meat mixture and I think even bulgur.
❤My grandmother eventually began using 1 cup of instant rice. No change in flavor and it helped speed the process.
When you walk into his gentleman kitchens it reminds me of my sainted mother and grandmother's kitchen from the 1950's. My mother would always say" add a little more water to the soup'.
Thanks so much! I like what your mother would say about adding water to the soup!
Thank you so much for showing your cabbage rolls recipe step by step. Beautiful kitchen!!!
You're welcome, Rosemarie! Appreciate you watching!
Glad to see "Cavalcade of Food" is still going strong. You both seem happy. It is nice to see you using your grandmother's bowl.
Thanks, Margaret! Great hearing from you - I hope all is well! Thanks for watching!
Я готовила голубцы немножка по другому в казане которое мы варим плов.Спасибо за рецепт я тепер попробую готовит по Вашему рецепту.Я в молодости работала с тетой Пашой она былы медсестрой умная образованна всегда хорошие советы давало всегда вместо обедали
Я была много раз у неё в гостях.После войны она приехала в Узбекистан и осталось на всегда.Она давно умерла у него никого не было мы сами соседы знакомые хронили её все расходы делали с работы и смотрели заботилис мы сами когда она болела в старости лет .Потому что она сама тоже была хорошая справедливая она меня научила уколы делать дпже внтровенные и всегда сказала не бойся доченька давай делай.....Мне сейчас 76 лет досехпор помню её умные советы.Я когда замуж выходило тоже на всю жизнь вспоминала её советы .Это" Доченька не бойся давай " и смело все делаю.Сейчас мой внук работает у Вас в Польше когда он хотел поехат туда я сразу вспомнила свою тёте Пашу и сказала я не против там умные хорошие добродушные люди Поляки .Вот мой внук год уже у Вас работает таксистом не жаловалось нормально работает.Всем Польским народам желаю здоровья и Мирное небо даздравсивует дружба народов....Узбекистан г.Самарканд бабуля Насиба 76 лет
Тетя Паша была изПольшы после войны приехала к нам в узбекистан и осталось на всю жизнь.Она совсем наша тётой Паша стала я даже забыла написать что она из Польше к нам приехала.
Thank you so much for going step by step. It makes it so much easier to understand. ❤❤❤❤❤❤
You are very welcome, Karen!
Momma’s stuffed cabbage, oh wow what a treat. Thanks for sharing her recipe Kevin❤️
You are welcome, Meredith Lynn! Thanks for watching!
I am 66. My mom’ polish family, one generation from going through Ellis Island as LEGAL immigrants do, I remember her cabbage rolls. Her entire family, going back to my great grandma were from Michigan...lots of Poles there. I remember topping off her cabage rolls with that tomato sauce and sour cream. I can’t wait to make these.
I hope you get a chance to make these! There are still a lot of Polish people in Michigan. Thanks!
Is it really necessary to emphasize "legal"?
Simply said, the topic is of food, not of politics.
But since you felt the need to emphasize, I feel the lord calling me to share:
Many families and individuals will do what they are called to do by the same lord and creator.
Please don't let politics and judgement detour yourself and others from the blessings to be acknowledged.
🙏✨️💙
You ruined a perfectly sweet comment by posting “legal” immigrants. Absolutely unnecessary
Ah, thanks for this! My favourite childhood food! At our birthday we were allowed to choose dinner, and I always picked this. My mom made it not as separate rolls, but in layers in the pan. With some cumin in the stuffing too. I can still taste the almost scorched bits of the leaves, my favourite part. As soon as I have eaten room in my freezer, I'll make these. (It's just me, and I love to cook and bake.)
Hi Linda! How fun that you got to choose your dinner for your birthday! Your mom's version of this sounds great - I like the idea of layering the ingredients in the pan. Those well-done pieces of cabbage are the best!! Hope you get to make this soon. Thanks so much!
Only american i have heard say the word correctly so i subbed to this channel. If its said correctly u know its gonna be made authentically! Right on. Demi buzia. Nastrovia. Well done son well done indeed. 👏 GLORY2JESUS blessings 🙌
Dziękuję, Jakob!!
'Just like a warm hug'... I love that!
You are a joy just like your kitchen! you brought a smile to my face! God Bless
Thank you so much, Maria!
I freeze My cabbage for a few weeks. Then unthaw in a cool place for a few days. They are so easy to work with. Love cabbage rolls.Baking them as We speak.Merry Xmas
Me too. So easy to roll and they never tear.
Hi Beverly - a few have mentioned the cabbage freezing technique. I will have to try it! Thanks!
Another great idea is putting sour kraut in between the layers. My sauce is tomato soup and water. Baked slowly and serve with sour cream❤
Best instructional video on this subject ever!!!
Thanks, Dustan!
I made these….Phenomenal!…and so simple…one of my favorite dishes now…thank you!
You're welcome, coachdaddy! Glad you tried the recipe and thanks for letting me know!
I followed your recipe to a 'T', with the exception of a little chopped green pepper that I needed to use up. They are in the oven for round one as I type this. Thank you so much for sharing your mom's recipe. This is how I remember my Polish grandmother from Buffalo, New York making them.
Update: They came out of the oven a few minutes ago and I cheated...couldn't wait for day two to test. Oh My Gosh! These are the best. I put a dollop of sour cream on top and they are how a cabbage roll should taste. Thank you!!!
Hi dclaet - so glad they turned out well for you!! Thanks for letting me know - glad you enjoyed the recipe!
Love stuffed cabbage . I grew up eating these. We ate ours with sauerkraut and tomato sauce. Baked with a layer of cabbage rolls then a layer of sauerkraut, tomato sauce and repeat until roasting pan is full. Can do with a little less background talking .
Hi Melinda - you family's version sounds delicious! Thanks!
We always use sauerkraut and OURS and it cooked on top of the stove I’ve never seen a baked before, so this was a very interesting show to me
You took that first bite and I was drooling. They look soooo good. Can't wait to make some here.
Hi Dan - it's the perfect season to make a batch of these! Thanks!
I loved the fact that you had extra “table gravy” yum!
Hi JL! Seems like we never have enough, so always make a little extra for serving. Thanks!
You guys rock, and those golapki look SOOOOOO delicious!! I am attempting them tomorrow... I am not Polish, but they are nostalgic for me from my time, long ago, in the Lower East Side of Manhattan when there were so many wonderful Polish/Ukrainian restaurants. Yum.... such perfect comfort food.
I adore you guys! Plus I could live in this kitchen for the rest of my life! LOVE IT!!!
Thanks so much, Princess Fiona!!
Brought back memories and I am going to try to make this ... Thank you Kevin and Ralph
You're welcome, Earl!! Glad it brought back some memories!
The "pan sauce" is SO important though as it has all the rendered fat from the ground pork and beef❤😊💯 That's where all the magic is😉 And absolutely make these a day early (because of intensifying the flavor) but also so you can make a big batch of creamy mashed potatoes to serve with it on the day you want to eat them.
Thanks - and I agree! Mashed potatoes and stuffed cabbage is an incredible meal!
We had boiled potatoes with ours...butter, salt and pepper on top...yum...
I made these today and they were so good!!! Thank you so much for sharing. I think I could use the same filling for some amazing stuffed peppers too!! Instead of blanching the cabbage I threw it in the freezer the day before for a few hours. That method worked so good without having to go thru the process of blanching. Super easy.
Hi Katie! Thanks for letting me know - glad you enjoyed them! Some others told me about the freezing method with the cabbage - I'll have to give that a try! Thanks!
Just made these last weekend for the first time! Cooked them in a tomato sauce on top of the stove. Heaven!
Hi Robin! So glad to hear your first batch was delicious! Thanks for watching!
Brought back nice memories. Thanks.
Our Carholic Church congregation was at least half Polish, with a few other Eastern Europeans thrown in. Our Priest, Father Keenan was very Irish. He was very droll and he told wonderful stories, hilarious anecdotes, clean jokes, and riddles all of the time. The stories seemed to all have a teaching moment or thought. The jokes were made at his own expense.
There was some type of competition between some of my friends moms over various recipes too. I was not old enough or interested enough in learning to cook at that point of my life so I didn't follow it.
My sistet did all of the inside chores and I did all of the outside farm chores. Caring for and training our Quarter Horses. Caring for and feeding all of our beef cattle, dairy goats, meat pigs, laying and meat chickens, and meat rabbits. We hunted and fished. Gathered wild and home grown berry's. We had a small apple orchard.
We always had huge gardens. My mom stored, dried, canned, or froze a large potion of our food. We all helped with that.
As to cabbage rolls, I was one of the teenage "pairs of hands" volunteered by our moms to assemble the cabbage rolls for our fall church dinners so I was good at the rolling part of our assembly line.
I did not make the meat mixture or the sauce so didn't know how simple it could be.
Wonderful. Thanks for sharing.
The Church Ladies, as we called them, did make the sauce from a heavily guarded scratch recipe with stewed tomatoes
The meats were spiced and ground together at our local meat locker. I'm pretty sure that there was more than salt & pepper spices in it from the smell.
Once again thanks for the veritable flood of memories.
I like them also with mushroom gravy too. I honestly can’t say if I like tomato or mushroom sauce better. Both are delicious!
Hi Barb! Yes, they are great with either sauce! Thanks!
I've had stuffed cabbage with tomato sauce but never with mushroom sauce before.
So many feelings here!! First you pronounce exactly like my Grandmother. You make them the same! Love Ralph eating the raw parts...lol..I did too! Thank You for this! Brought me many happy memories! (Kim here) Love you guys, so glad you are posting more on the regular. And always serve with mashed potatoes! Time to make these as cabbage is now ready!!
Kim - I'm so happy to hear it reminded you of your grandmother's recipe! I ended up freezing about half of this batch and just served those last weekend along with mashed potatoes!! A perfect combination!
@@cavalcadeoffood k
I love cabbage, this is just delicious!
Hi Cindy - if you're a cabbage fan, then you will love these! Thanks!
My mom lined the sides of her pot with pork spareribs, it was a good accompaniment to the cabbage rolls, a complete meal really.
What a great idea! Thanks!
I'm trying this recipe tomorrow thanks for sharing . Ralph cracked me up bad when he called them Polish tamales I laughed until I cried. I love the outside leaves I always grab up the loose ones in the bin . They have way more flavor and add color to slaw . I'm a southern country boy .
Hi Roy! Hope you give the recipe a try. I agree - the outside leaves are the best! Thanks!
I am so so glad you shared recipe. Momma's recipe. I will make. Live cabbage. But I run out of way to fix!!! This recipe. Is very special. . Thank you. For spreading love.. Mary Gonzales Midland Texas
Thank you, Dan Connor. Lol sorry but you remind me of him. I am of. Polish descent loved watching your video, we definitely core. The cabbage the same way, save the big leaves for the top boil the rice 3/4 of the way so they don’t overcook with the meat mixture in the oven. our meat mixture contained of 8020 ground beef, and egg softly cooked onion, a little bit of water so they didn’t come out tough. I generally put a little bit of tomato sauce in my meat mixture just so it keeps it moist. Salt and pepper of course once cabbage is rolled with the meat mixture they are tightly put in a big casserole dish, sauce pour all over the top and the extra big leaves on top of all of that casserole lid on and bake for at least 2 1/2 hours check usually served over mashed potatoes or buttered, parsley potatoes yummm!!
Thanks for sharing your recipe!
Love all the Kitchen Aid Dishwasher’s and all of you’re appliances!
Thanks, James! Those old Kitchen Aid dishwashers are the best!
Great video!!! Just like I make mine!! Your kitchen is a DREAM!!!! Feels like I’m at grandma’s!!!! ❤️❤️. Now I’m the grandma!!!!
Hi Jennifer! Thanks so much!
I love the decor of your kitchen. Beautiful old style
Thanks so much!
Thankyou for reminding me it is the same way my mom made it.
You're so welcome, Tammy!!
We ate these all the time as children became my Polish Daddy and family loved these !!! Our family came to America as LEGAL immigrants, assimilated into America and are proud to be Americans 🇺🇸
Thanks for watching!
Unnecessary to comment “legal” immigrants.
Omg!!! We make them the same way!!! I am also Polish!! So yummy and thx for putting the recipe out there!!!❤
You're welcome! Sounds like we use the same recipe! I'm making these for Thanksgiving!
Your recipe is by far the best anywhere in my opinion! I have had Polish cuisine at restaurants, Polish deli's, festivals, and even my own, yet your ratio of meat to rice makes for a full bodied, delicious meal. The caramelized onions, the simplicity of the large cabbage, and every step in between was thrilling for me! Honestly gents, My experiences having Golabki in NY is a far cry from the flavor packed meat combination and lower rice ratio your family crafted. I will make this recipe with such pleasure and be thinking of you both for years to come! Ralph's humor makes each video so much fun and memorable too! I was laughing at midnight at Ralph's stack of tortillas comment.
Hi Stephen! So glad you like this recipe! This is how my family have made golabki for generations, so it's with pleasure and pride that share the recipe! Thanks for watching!!
Stuffed cabbage is part of my Heritage, my mom was Polish and she used to make these. Today more people are looking at ways to cut down on carbohydrates that have a high amount in rice. I now make this without the rice, but instead use riced cauliflower. I am a stickler for flavor and found that when I serve this to people without telling them how it’s made they all loved it. I’m also glad to see you use canned tomato soup.
Hi John! What a great idea to make with riced cauliflower instead of white rice to cut down on the carbs! I'll bet people didn't know the difference! Thanks so much!
I made a version with minced mushrooms instead of rice to cut the carbs. It was delicious. Of course it was not the neutral flavor of rice, but it was very good and not overwhelming. My Polish sister in law uses some mushroom soup in her sauce as well as tomato, so I guess it is not an out of place flavor.
Steve .. Trick next time for Cabbage. Core & seal tightly in plastic wrap or bag . Place in freezer. Remove at least a day before to thaw in your refrigerator. Leaves come apart easily... try it , you might like it . French girl in Canada 🇨🇦 Suzanne
Hi Suzanne! Thanks for the trick on freezing the cabbage. I've heard this from a few others so I'm going to try it next time! Thanks!!
True that, how I do mine
love the vintage appliance vids... Maybe you could do one on your percolators and show how to brew a proer pot of coffee. I shit-canned my Keurig and bought a 1969 Westinghouse HP-85 percolator. Far superior coffee. Love your channel.
Hi Donnybrook! I think your Westinghouse perc features "Pressure-Flow" technology, which makes a good cup of coffee. We did a coffee making episode a few years ago, and one of the methods we covered was percolating. Here's the episode from 2016: th-cam.com/video/1G08PjG49NE/w-d-xo.html
I also got rid of the Keurig; never tasted right or hot enough.
I use to make atuffed cabbage but now I make it the lazy way "cabbage roll casserole". I use all the ingredients you did but add sauerkraut, diced cabbage and diced bacon. Yummy so quick and easy.
Hi Martha! I've had a casserole something like that and they called it "lazy stuffed cabbage" - it was very tasty! Thanks!
This is one of my all time favorite foods. So many wonderful memories of mom and us sitting at the table enjoying a great meal and conversation. Brings back happy times. Am going to make this again, but with my brother this week, as he's never made it before. Thank you for a wonderful recipe.
You're welcome, Fall Out! I hope you and your brother enjoy the stuffed cabbage! Glad it brought back nice memories!
Thanks so much for sharing this family recipe!! Good weekend project 😋. Stay safe and God Bless!
You're welcome, Rick! Hope you get to make a batch!!
@@cavalcadeoffood Thanks, me too👍✌️
I just found your videos, and I love the recipes as they remind me of my youth. We are a family of 10, and I remember the Seminarians coming home on Thursdays for a meal. I am Cuban, and we moved to Guatemala when the revolution. So, all the Seminarians from the Antilles will come once a week to spend it with us. Great memories!! My regards to Ralph and to Mary Ann. A hug to you!
Thank you so much and thanks for sharing that wonderful memory! I'll bet you all enjoy some wonderful meals together!
@@cavalcadeoffood I made the recipe a few days ago, and my husband loved it. This is my favorite food. Again, I am so happy I have found you guys because I love comfort food. God Bless!
Thanks for this recipe I made these once with my elderly neighbor in her home she instructed me as she was in a wheelchair and didn’t cook for herself. It’s so true about how cultures have so many similarities when it comes to foods. When I would make tamales she stated how it was like a Golapki
Hi Connie! I can see how your neighbor was reminded of golabki when you made tamales. Different ingredients but same idea! Thanks!
Love the antique stove💓
Thanks! I love cooking on that stove!
"I'm eating the core .....Mmmmm." Priceless.
I love the behind-the-camera interaction. Thanks for another awesome video.
You are very welcome, Profound Confusion! So glad you like the videos!
Hi guys. Can’t wait to try these. The cavalcade kitchen looks great! These are Dan’s favorite, I hope I can pull them off! Miss you two!
Hi Jess! Hope you can give these a try - Dan will love them! Hope all is well and you're staying strong! Miss you, too!
Thank you for the recipe & video. I’ve been winging it from memory of what my Grandmother did & your recipe with amounts is a great help.
I hope between what you remember and my recipe you can recreate your grandmother's version!
I really enjoyed your video. I grew up eating cabbage rolls too but my mom made the meat stuffing very different and sometimes added a layer of sauerkraut to the roaster pan. They are a wonderful comfort food.
Hi Shannon - the layer of sauerkraut on top sounds good!
Love it thank you for helping them
I learned several years ago that if you put the whole cabbage in the freezer for a couple of days, when you thaw it the leaves are perfectly soft and ready to roll. Works great. Loved the video. My mouth is watering. I’m pulling out mom’s recipe!
Hi Nina! I have never heard of that trick of freezing the cabbage beforehand, but I can see how it would soften the leaves when it thaws out. Thanks for sharing!! Hope you make a batch of your mom's recipe!! Thanks for watching!
@@cavalcadeoffood Freezing works great, I do it all the time. So much easier than boiling the cabbage. The leaves just come apart so easily.
Yes, works great.
Just tried the freezing the cabbage method a week ago...first and last time for that...back to boiling the cabbage in water for me...
Loved this recipe Kevin, this is the closest I have seen to my Mother’s recipe. The only difference was the cooked onions, she would just grate two onions in it but I think the caramelized like onions would bring this to the next level. My mother also would do cabbage on the bottom and strips of raw bacon then the cabbage rolls. Loved your recipe and hope to try it soon! Also loved the extra gravy idea as there is never enough for my taste!! Love your show.
Hi Melissa! Thanks so much - glad you liked the recipe! You're mom's version with the bacon sounds yummy!
Hi guys. My mom made hers the same way sans the brown sugar. On the other hand, my mother-in-law made hers in a stock pot on top of the stove and used diced and puréed tomatoes. Both were delicious. Thank you for another great video. Take care stay safe. ❤️
Hi Bonnie!! It's amazing how many variations of this dish I have seen and have heard of over the years! Seems every family has their own recipe! Hope all is well - stay strong!
Oh my gosh this whole time I have been cutting the tough part out. Thank you so much for showing us the correct way. I love cabbage rolls and you guys also.
Hi Joanna! Cutting out the main stem works also, but trimming it down with a paring knife helps to keep the shape of the leaf and makes it easier to roll. Thanks for watching!
I made these. My family just had them today after setting all night, and they are amazing! I put extra brown sugar on mine. Thank you for sharing!
So glad you made them! They are always better the next day!
My word. Those look absolutely amazing! I will make these soon using your recipe and technique!
Hi Rob - hope you give them a try!
I tried this and followed it to the T. So delish! My family loved it. From South Africa!🙏🏽
Hello, South Africa! Thank you for letting me know! I'm so glad your family enjoyed the recipe!
I learned to make gołąbki from my mom. Many happy memories every time I make them. Yours looked delicious!!
Thanks, John! It's wonderful that food can connect us to such great memories and people in our life!
Yum! I like the cabbage too and would gladly eat it when my siblings didn't want their's.
Hi Jeffrey! That cabbage gets such a wonderful flavor - glad you like that part, too!!
Just came across your video...from one ex-Detroiter from Holy Redeemer Parish to another...wow what a great video..my FAVORITE food..I too love cabbage..any way shape or form..i even cook cabbage steaks..yummm.thanks for the GREAT tutorial..
Hi kimkelly-kline! Let's hear it for Holy Redeemer! I'll have to make some cabbage steaks - that sounds terrific! Thanks!
Hi Kevin,
I ran across you channel a few months ago. I grew up in the Detroit area as well. Your cabbage rolls are very similar to mine, right down to that delicious sauce and the same roasting pan. I love that roaster.
I really enjoy your step back in time with the appliances, cookbooks and records I collect old cookbooks and recipes as well. You have prompted me to make this delicious dish soon and invite people for dinner and a game night. Nothing like a good home cooked meal. Thank you!😊
Hi Kevin and Ralph! Yet another terrific Cavalcade recipe. Being of Slovak descent, stuffed cabbage is a favorite in my family too! Yours looks wonderful! The poem that Ralph is referring to is Lewis Carroll’s The Walrus and the Carpenter. “ The time has come to talk of many things, of shoes and ships and sealing wax, of cabbages and kings and why the sea is boiling hot and whether pigs have wings.” Have a lovely day guys, looking forward to another video! Nicole
Hi Nicole! Thanks for the poem! Neither of us could think of the entire line! Glad you liked the recipe!
My Czech mom taught me how to make this when i was still in grade school. Its a comfort food for me. She made make hers a little different though. She cooked it on top of the stove and of course so do I ❤❤
Thanks, Sherry - glad you enjoy your mom's recipe! I'll bet it's delicious!
Love YOUR KITCHEN
Thanks, Esmeralda!
Hi there, I've been watching you for a couple yrs, & only just learned that you're from Detroit Michigan. I too am from Detroit! I lived in old Polish Town, Michigan Avenue & Cicotte, right by the old Senate. So happy to see one of my own here on You Tube. I went to school & church at St. Stephens Catholic & also St. Hedwig Catholic. I remember so many of our church dinners having an endless supply of Polish meals; kapusta, golabki, stuffed peppers, kraut & pork, kraut & kielbasa, homemade pierogi. ..and there was always spaghetti. When I was younger, I used to think spaghetti was actually a Polish dish, seeing how often it was served @ our parish pot luck dinners & fundraisers! Two things you will ALWAYS find at a Church dinner in Detroit - Kraut & spaghetti. As a matter of fact, I used to tell people when they inquired about my religion, "I was raised on kraut, spaghetti & guilt...so, yes, I'm Catholic".
I'm so happy to see someone from my neck of the woods on You Tube! I love your videos. I see you must sell antiques, as your studio kitchen seems to be inside an antique shop. I'd love to support your store, is it local to me? I would give my right arm for that kitchen! Keep up the great work!!
Hi Jaime! Thanks so much for your comment and I am very familiar with that neighborhood! We had many relatives that lived on Central, and my grandpa had a gas station on McGraw. I still go to the fish fries during Lent at St. Francis on Wesson when I can! Great memories of the church dinners and so funny about all the spaghetti but true!! I don't have a store or sell antiques, just a collection of things over many years. So glad you enjoy the videos - thank you so much!
@@cavalcadeoffood Well, you could certainly turn that home of yours into a very nice shop! If you ever decide to part with any of your beautiful, nostalgic items, definitely let me Know!
I don't make it down to the fish fries anymore, but I do occasionally stop in @ Duly's for a coney, then head over to Redeemer to light a candle.
You & Ralph take care, & keep making great videos!
Big love & respect, - 'Jaime, from the neighborhood'-
This was so fantastic. My family’s always called these “pigs in the blanket” but I never knew to use the extra leaves for the bedding and the top. When you tucked them in it made me smile. Also, it was fun to see the addition of the brown sugar. Definitely going to have to make some soon as you’ve made me hungry! Thanks for always having such nice videos. You guys are appreciated!
Thanks you so much, sunshine! We appreciate you watching - glad you liked the recipe!
I love watching this episode, getting to see people who actually cook the good old fashioned way. A true, time honored dish, I miss not being able to find it here in the South. I'll have to follow your recipe, and make my own.
Glad you liked the recipe, cunard61! I try to do things the way mom and grandma did so they will taste the same. Hope you try the stuffed cabbage! Thanks!
This looks so good . It is a special family recipe I can tell. Thank you for your weekly visits.
Hi Fred! This is the recipe my family has been making for generations and it's full of a lot of good memories. Thanks so much!