Im half Italian. And half Polish and my Italian mom learned to make cabbage rolls from my Busha [Polish g-ma] and my Italian side loved them. Meat w cooked rice grated onion, salt and pepper cooked in tomato soup in the presser cooker 15 min. I have the best of 2 worlds……oh yah….yum…..lol
Hello Lidia and Lorenzo, I think it's absolutely wonderful that your grandchildren help you cook in the kitchen. I loved when you and your handsome grandchild made those raspberry thumbprint cookies. Belisimo! Ciaó
I love watching Lidia when she cooks, such authentic Italian cooking and the freshness that it has. I remember Lorenzo as a little boy helping her in the kitchen many years ago and it’s nice to see him all grown up and still helping his Nonna 🥰
Nonna Lidia and Grandson Lorenzo is as much a joy to watch cooking as the delicious stuffed cabbage is. My Grandma taught me to make stuffed cabbage and I've made it for decades. A beautiful memory. Thank you so much Lidia for sharing. Blessings and love to you and family. Sherry 🥰 🙏 💞
Pratim vas godinama , obozavam Vase kuvanje I ako kuvam Hranu sa Balkana . Veliki pozdrav za celu vasu familiju, vasu majku nek joj je laka crna Zemlja obozavala dam . Vas Sam fun preko 30 godina . Veliki pozdrav ❤❤❤
Lidia! you look so healthy and happy! i truly enjoy and would like to say thank you for teaching and sharing so many wonderful recipes. God bless and shine His face upon you and your family ❣️😊
My mother mother would make small portions of stuffed cabbage because my mother didn’t care for it but over time I found out how Delicious they were and ordered them whenever I came across them DELICIOUS 😋😋😋
A neat trick my mom taught me. When rolling the cabbage, @ halfway fold in only one end, then keep rolling. After completely rolled, used your index finger to push in the ‘flaps’ of other end. No unrolling & no toothpicks!
We Romanians make these all the time. We call them, sarmale. Sarme for short, but our recipe is totally different. We don't use sausage, but ground meat and instead of bread we use rice. So rice and ground meat, onions, garlic and spices. I don't know though if she changed the original recipe. I'd like to try this recipe though. Looks good. Usually we make them smaller too, use both flaps of cabbage and cut off the inner vein. Hmm...never knew sarme was a Turkish word. Interesting. We do have some Turkish words I come to find out in our Romanian language. One of them that I recently discovered is harca parca which means when you tear something to shreads, totally destroy it. I guess it's that Ottoman Empire that ruled over us at one time in our Romanian history.
This is very similar to Vietnamese cabbage rolls soup. The cabbage rolls are filled with pork, wood-ear mushrooms and a lot of minced aromatics and black pepper.
Basically you make meatballs in cabbage. Im 70 i make Sarma mom came from the heart if Croatia and taught me. Sarma always was made with meat and rice and sauerkraut sometimes the whole cabbage was brined. My cookbooks from all over the balkans do it that way and there is no cheese ever in the filling.
My family is Hungarian and we love stuffed cabbage. What is special is that stuffed cabbage gets better next day etc as leftovers.
OMG i love Lorenzo he is so funny and love his sense of humor
Im half Italian. And half Polish and my Italian mom learned to make cabbage rolls from my Busha [Polish g-ma] and my Italian side loved them. Meat w cooked rice grated onion, salt and pepper cooked in tomato soup in the presser cooker 15 min. I have the best of 2 worlds……oh yah….yum…..lol
Hello Lidia and Lorenzo, I think it's absolutely wonderful that your grandchildren help you cook in the kitchen. I loved when you and your handsome grandchild made those raspberry thumbprint cookies. Belisimo! Ciaó
Thank you so much
I love watching Lorenzo cook with Lidia. He is comfortable in the kitchen and seems to really enjoy cooking.
not to mention he massages very well lmaooo
So great seeing Lorenzo in the kitchen again with his wonderful grandmother Lidia. The love in this family is amazing.
Stuffed cabbage has been a favorite since childhood many decades ago. Great video with family. 👍❤
Wonderful recipe; I love when you cook with your grandchildren too; so lovely!
I love watching Lidia when she cooks, such authentic Italian cooking and the freshness that it has. I remember Lorenzo as a little boy helping her in the kitchen many years ago and it’s nice to see him all grown up and still helping his Nonna 🥰
A Family that cooks together stays Together.
Nonna Lidia and Grandson Lorenzo is as much a joy to watch cooking as the delicious stuffed cabbage is. My Grandma taught me to make stuffed cabbage and I've made it for decades. A beautiful memory. Thank you so much Lidia for sharing. Blessings and love to you and family. Sherry 🥰 🙏 💞
Stuffed Cabbage with bread,,, ok, I will try it. Usually I use rice, but this is different and worth a try ! YUM !
What a handsome grandson, you have, Lydia! He is so comfortable next to you in the kitchen and so funny. I love seeing him cook with you.
Thank you both for the video 👍🏻
Pratim vas godinama , obozavam Vase kuvanje I ako kuvam Hranu sa Balkana . Veliki pozdrav za celu vasu familiju, vasu majku nek joj je laka crna Zemlja obozavala dam . Vas Sam fun preko 30 godina . Veliki pozdrav ❤❤❤
I love stuffed cabbage. Yummy. 😋
I am so happy to see your grandson helping you in the kitchen. Team work.🥰😍
The best!
This Stuffed Cabbage recipe looks so delicious 😋 Chef Lidia and Lorenzo.
So cool to cook with your grandma
Awesome recipe, thanks Lida👍❤️👍❤️👍
Love you recipes ❤
Nice video.Thanks.
Thank you very much 😊 very clear, concise ❤ thank you so much, good luck to you
Lidia! you look so healthy and happy! i truly enjoy and would like to say thank you for teaching and sharing so many wonderful recipes. God bless and shine His face upon you and your family ❣️😊
Thank you Lydia it sounds delicious 🙏🏻❤️
Bravissima, mi piace molto la rifarò, molto appetitosa ❤
Love this video!
Great recipe❤
My mother mother would make small portions of stuffed cabbage because my mother didn’t care for it but over time I found out how Delicious they were and ordered them whenever I came across them DELICIOUS 😋😋😋
Your Mother Mother is Your Grandmother
A neat trick my mom taught me. When rolling the cabbage, @ halfway fold in only one end, then keep rolling. After completely rolled, used your index finger to push in the ‘flaps’ of other end. No unrolling & no toothpicks!
Exactly how my Hungarian grandmother rolled her cabbage rolls and now how I roll mine 😊
These look so good thank you for the recipe
I’m sorry but I wanted to ask you could I use ground pork or chicken or turkey instead of ground beef and which one would you use instead of beef?
I could listen to her all day. I think if I had the chance to spend an afternoon with Lidia I’d grab it ! Lol
We Romanians make these all the time. We call them, sarmale. Sarme for short, but our recipe is totally different. We don't use sausage, but ground meat and instead of bread we use rice. So rice and ground meat, onions, garlic and spices. I don't know though if she changed the original recipe. I'd like to try this recipe though. Looks good. Usually we make them smaller too, use both flaps of cabbage and cut off the inner vein. Hmm...never knew sarme was a Turkish word. Interesting. We do have some Turkish words I come to find out in our Romanian language. One of them that I recently discovered is harca parca which means when you tear something to shreads, totally destroy it. I guess it's that Ottoman Empire that ruled over us at one time in our Romanian history.
Lidia, when are you going to open a restaurant in Orlando Florida??? I know it will be a tremendous success!!!
My mother put the large outer leaves in the bottom to prevent the rolls from burning. I eat the outer scorched or not.
Love lydia . South africa
This is very similar to Vietnamese cabbage rolls soup. The cabbage rolls are filled with pork, wood-ear mushrooms and a lot of minced aromatics and black pepper.
Can I substitute the pork with beef?
I’ve watched you for a long time and I have a question. How did you start your career in food. ? ❤ Bob Cooney Thank you in advance.
Basically you make meatballs in cabbage. Im 70 i make Sarma mom came from the heart if Croatia and taught me. Sarma always was made with meat and rice and sauerkraut sometimes the whole cabbage was brined. My cookbooks from all over the balkans do it that way and there is no cheese ever in the filling.
family🙋♀
🙋♀
❤️❤️
It's called a green Italian burrito.
Are you using a savory cabbage ?
😋😋😋
Kod nas u Hrvatskoj se to povce zove kelj!
❤
Ohhh he lost weight , his cute😘🥰
👏👏👏🥂
😊
🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸
Lidija znam da pricas Hrvatski Mi pravimo sa pravim kiselim kupusom Koristimo mljeveno meso i dodajem rizu Na dno serpe stavimo su oh mesa
NOOOO That is not Golumpki a/k/a "stuffed cabbage" ! Not sure what Linda made but Golumpki is where it is at! Look up and try.
We all know that Germans make the best stuffed cabbage! LOL
@@edwardpate6128 HA
same recipe
Delicioso is the meat Italian sausage
with de chiken
fund
Too much work, I can do better with 5 ingredients in one pan
I have never seen cabbage like this in a grocery store including Whole Foods!