Keep the Cabbage Water! Don't throw it out. Very lightly season it with a Chicken/Beef/Lamb/Pork Bouillon Cube/Powder, and adjust with salt. Keep it very light. This makes an excellent (Chinese style) broth for slurping after a main meal. Take the small leaves and shred them then lightly garnish the broth with them, as, "floaties" to identify it is cabbage broth. You can also take a few pieces of salted ham/pork and add to the broth as well. (When I lived and worked in Chengdu, this was available daily, at lunch times, in the canteens where I ate.)
Hi, I’m greek and grew up on all the foods you’ve posted. Before my mother passed away I would call her if I was unsure about a recipe. I’m very thankful for your channel. Thank you for being here when I need help. ❤️
Dimitra's Dishes Thank you! my mom would have loved you! Oh, have you ever made stuffed eggplant? My mom used to cook that for me. it was my favorite. Same exact recipe as dolmethes but with eggplant nestled in the pot. Thank you PS your beautiful
There is a shortcut for the cabbage leaves. Completely freeze the whole cabbage several days ahead so it's frozen solid, then defrost completely to use for cabbage rols. When defrosted, the leaves will be soft and ready to trim and roll. Made cabbage rolls for many years and this is a great time and energy savings, is much less mess and you won't burn your hands on hot cabbage leaves - this really works as long you make sure the cabbage has been completely frozen.
Just like J. G. Whitworth, I’m hungry as hell and I want it right NOW!! So to hell with the freezing idea, sounds like a bad idea. Plus I have a second freezer so I do have room in my freezer you stupid ass know-it-all’s from above the Mason-Dixon Line can kiss where the Florida sunshine doesn’t shine! (If your still wondering.......my ass!)
I had no idea this sauce was an option and never would have thought of it. You make the best recipes and I learn so much from watching you every time! Thanks for this!
i gotta try this with the lemon sauce. my serbian friend showed me how to make the filling the same exact way, but they used a tomato sauce to cook this in. a romanian friend actually baked these in the oven with ground tomatoes and a bit of starch. amazing how many different cultures share the same base filling. i was also told that it tastes better with pickled whole cabbage leaves and to not use salt since it's already salty.
I never post anything...but.....I really missed my yiayia's, ( grandmothers), cabbage rolls and my greek cookbook is packed because we are moving. So I searched the internet and compared recipes to find one that closely resembled the way yiayia made this dish. Yours was the closest with some interesting changes...the fresh herbs and the way the egg-lemon sauce is made. I just made this recipe and it will now be the way I make it from this day forward. It was delicious, the meat was moist and the sauce was so easy to do in this way. I can't thank you enough and I look forward to making more of your recipes. fondly, The Picky Greek Girl
Hey Dimitra! I'm Ukrainian and this is exactly how my mother and my grandmother are making their golubtcy - that's what we call it. In my family we also prepare them without tomato sauce and serve them in a little bit the cooking liquid/broth with lemon juice and a dollop of sour cream on top. We also use tons of dill and parsley. The only thing we leave out is the starch, so it's more of a liquid than a sauce. It's a very subtle and delicate yet hearty flavour.
It is rarely made with tomato sauce. I have never seen anyone making them like that. But I have heard that some make it with tomato. Maybe it is a Greek urban legend :D The classic recipe is made exactly as Dimitra showed in this video. Either with lemon egg sauce or just some lemon juice in the water. The lemon egg sauce drives them to perfection. (Try the same sauce in chicken soup!) You can keep the starch out. The eggs make the liquid thicken anyway. With the starch you make sure it happens properly. Makes the process a bit easier.
If you put some vinegar in with the water while cooking, it helps to neutralize the smell when cooking things like cabbage and cauliflower. Also, rubbing your hands with vinegar before washing with soap and water helps to neutralize the order from chopping onions, etc. Vinegar is a natural deodorizer and can be sprayed throughout the house in a spray bottle to neutralize other orders as well; it can also be placed in bowls throughout the house and will draw in orders to the bowl of vinegar.
@@Superman-oo2zy I agree I like the smell of cabbage and different foods cooking. I’d rather smell that than vinegar throughout the house, but I do use vinegar to clean the floors and windows and such.❤
I like to add 1/2 Tsp ground cumin and boil in tomato sauce and chicken stock. Thank you so much for sharing all these delicious recipes! My grandmother was from Karpathos, Greece and we are trying to keep her recipes alive.
I'm a huge fan of Greek food yet until now I had never heard of a stuffed cabbage dish made with a lemon sauce. I adore stuffed cabbage and lemon in everything so I already know I'm going to enjoy this! Your instructions are so clear and easy to follow and you have such a delightful way of taking your viewers through each step that it not only gives confidence, it practically *guarantees* success! Thanks for sharing...smiles and cheers from your newest subbie.😊
In Romania, we call them sarmale, and we make them with brined cabbage, which turns a bit sour. The sauce is made with tomato paste, thyme and a lot of the times, we add bits and pieces of smoked meat in between the rolls. I have never tried this variation, but I am going to give it a try next time I cook these, maybe for Christmas. Thank you for the recipe, I really enjoyed watching the video!
HellCat can you post your Romanian recipe? My grandparents were Romanian and Inloved my Grandmothers stuffed cabbage but can’t find her recipe for them...thank you!
@@lisas9271 There are many recipes for sarmale and it can depend a lot on who is making them. The issue I see here is for you to find the brined cabbages leaves. The rest of ingredients are easy to find, no matter where you are in the world. You could search "reteta sarmale in foi de varza murata" and watch the videos, because most of them will be in Romanian, probably without subtitles. The way I make them is : 1 kg of minced meat (can be pork, beef but add a little fat to it, too lean meat will turn tough), 2-3 onions, 1-2 medium carrots, 100-150g of rice, tomato paste and/or passatta, if you want you can also add bacon slices, of course the brined cabbages, thyme, salt, pepper, a bit of paprika powder if you wish. I normally prepare the cabbages first. Usually brined cabbages are sour/salty so before anything I let the cabbages in a lot of cold water for a while so they leave a bit of saltiness out. After that I prepare the leaves. Separate them, cut their hard core, make them smaller if needed, stack them up on a side. After that, I chop onion, carrots (here you can add garlic if you want, a bit of bell pepper, like I said, this recipe is versatile) and put them in a hot frying pan with a bit of oil, until the onion is translucent. I add the meat and mix, let them cook together for maybe 10 minutes, then I add around 200ml of tomato juice or 2-3 spoons of tomato paste and water, just enough to cover the meat. Mix, cover, let it cook until water evaporates. Towards the end I add the rice in this mix. Let it cool a little bit. Then, grab one leaf of cabbage and one spoon of meat mixture and roll it in your palm, push the corners in. Try to not make it too tight or it will break, but also not too loose. Watch videos and see how they roll them. I put them all in a circular pattern in the pot, in layers. In between the layers I put pieces of bacon, maybe a bit of fresh thyme, maybe some pepper, chopped up tomato, spice it up however you wish. When I am done making the sarmale, at the last layer I combine again tomato sauce or paste with water and pour over the sarmale until they are covered with the tomato and water mix. I reccommend not filling the pot to the brim, or it will boil over. Cover the pot with a lid and put in the oven, 180 celsius for around 2 hours, checking now and then to see the water level. If you see there is not much juice there, add a bit more. They are done when there is no resistance when cutting one with a fork. The cabbage leaves should be melting in your mouth. They generally like lower temperature for many hours, so if you can regulate the temperature in your oven, you can leave them in at 100 Celsius for 4 hours or so. I can't so I keep them in at what my oven can do and just check their done-ness now and then. But yeah, search what I told you and watch the videos. Even without an English translation, they should be pretty easy to understand visually. As for the brined cabbage, try going to an Eastern European shop if you have around. It's a little more complicated to make your own. Good luck and I hope you make them. Much love from Romania.
I've been watching you for about 6 years and I love your channel. I am an American but I live in Greece and I am now the cook in our house. My husband was a chef in our restaurant but now he's not able to cook any longer, so out of necessity I had to learn how to cook at the young age of 64 years old! That's right I didn't know how to cook but I didn't need to all those years, I was spoiled but I have learned so much from my husband's guidance and I have learned to love cooking. But I am always looking for new ideas so I can surprise him with something new. I am looking forward to trying this recipe. I will let you know how it comes out. Thanks again for all your help.
I’m Polish so I make that version. You can filet the cabbage spine to thin it so it folds easier. I make a keto version so use finely chopped cauliflower instead of rice, and add mushrooms. Looking forward to trying this sauce. I like to bake mine in the oven.
First time making cabbage rolls . Tried someone else's recipe . Then I found your recipe . I wasn't able to follow your directions exactly , but they was delicious , Thank you ! Came back again to say how good These was !!!!!!!
Love your channel .I'm disabled with TBI, and feel like rambling today, passionate about food, learned Greek from 1st wife & Yaya in-law. Love to make dolmates with cabbage leaves in Avgolemono, never heard of cornstarch in it, more egg yolks instead, also drizzle the broth while whisking the eggs + give it a kiss as you add it to the broth, for love to prevent curdling. :)
Hi from Scotland. I've been searching for something different to make with cabbage as I have grown too many. This looks absolutely delicious and I'll be making it tomorrow hopefully. A really well presented video, thanks
You grow your own cabbages in Scotland???? I live in Athens where i grow nothing... that looks like a fairytale...like an image from the little house on the prairy though it was filmed in America but that doesnt matter... So...how is it you didnt know this food????? Its a traditional greek food our grandmothers made but i thought it was more or less known worldwide!! Anyway... till now in which ways you consumed your cabbages... preparing salads only??? Or you have up there other ways to cook it??
I adore you and your incredible recipes. I'm going to share a fabulous tip I've been doing to make separating cabbage leaves less "funky smelling" in the house. Been using this to for over 10 years. The night before I plan to make cabbage rolls, I take out the core just like you did and stick it in a plastic bag in the freezer overnight. The next day I take the head of cabbage pute of the freezer then out of the bag and viola they peel off perfectly. No smell no fuss. You will need to cook them a bit longer because they weren't pre cooked but I'd rather not have the splash fest of boiling water and a messy cooktop to clean. Love your recipes and presentations and look forward to them. You rock 👍
Another way to separate the cabbage leaves easily, without losing flavour in the water...is to freeze the entire head of cabbage over night then thaw completely by bringing to room temperature before using. Love your recipes Dimitra, these are a must make for me! :)
I made these today and used my homemade chicken broth. They turned out amazing! Thank you so much for this recipe. Next time I will only use 1/4 cup of fresh lemon juice instead of a 1/2 cup.
I have made these recipe three times at my household in the last month, a bit of work, but so so delicious! Thank you Dimitria! I Always a success following your recipes ❤
Dimitra, If you don’t want cabbage smell in your home don’t boil the raw cabbage. The trick is to freeze the cabbage heads solid in advance. Then fill your sink with hot water and let it thaw the leaves. You can peel the leaves right off. The freezing process damages the cells in the leaf, causing it to become soft and pliable once it thaws out.
I’m so glad to have found your channel. I’ve been experimenting with a couple of your dishes - I’ve made your kotopita & spanakopita & now this, Just wow! To the stuffed cabbage with the meat I added scallions, onion, a few different herbs, shredded carrots and red pepper. I sautéed my veges, let cool and then added the meat & rice. These dishes are not complicated and you make it so easy. Thank you.
Very good. I have never seen this style of cabbage roll. Considering that they are one of my favorite dishes on the planet, I will be making this. Thanks for the video:)
I love the aroma of cabbage and cauliflower, when I cook it. Makes me hungry and I've never thought it was stinky. I'm sure, if one lives in an apartment building and there are many people cooking cabbage and cauliflower, it could be too much. :D
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Hi Dimitria, I love everything you do on TH-cam. To take care of undesirable smells in the kitchen I recommend boiling some water with vinegar, as soon as it comes to a boil turn down the heat to a simmer, this works for fish and other smells, also real estate agents recommend boiling water and cinnamon, but I think vinegar works best as it also disinfects the air and pot.
Thank you for sharing the recipe. I'm going to make this for sure! I make Golabki, polish cabbage rolls, but I love the lemon creamy sauce, so this will be a bit different for my family. Yum!☺
I love Cabbage Rolls but had only had them in a tomato base. I have tried this recipe and it is amazing. So good that even when I plan to make the tomato based recipe I grew up with- I change my mind while getting the cabbage ready for filling. I have not made any other recipe for cabbage rolls since I tasted this! Thank you Dimitra!
I just made these yesterday using my recipe (tomato sauce and baked in the oven) but this looks wonderful. Can't wait to try it with this lemon sauce. Thanks for sharing!
Dimitra, i love cooking and always trying new recipes and variations. Your recipies are the among the very best I've found for the dishes you've done. Thank you for yoyr channel.
This is nice! I made some for my old years dinner but I used potatoes instead of the rice and I baked them with 5 cheese tomato sauce. They were awesome!
Hi dimitra. I cook the Lebanese version without meat in the red sauce because my son is vegetarian. I’m going to try my version with your sauce. New subscriber from Sydney Australia
Xristos ANESTH Dimitra! My mom used to put sauerkraut between layers of lahanontolmades, and we ate them with yogurt on top.All versions all delicious!
Thank you so much for sharing your recipes ! This looks so good , I'm definitely going to try this recipe. The fresh herbs , especially the dill and then with the lemon sauce. My mouth is just watering. Yummy !!!!
Wow, your recipe made me hungry, I have to find me a big cabbage to make the rolls, honestly, I had watched quite some, so far, yours was quite different, no tomato as an ingredient, I definitely want to give it a try. Patience is one that would count. Thank you for sharing...👌👌👌🇺🇸🇵🇭
These look yummy! My doctor suggested that I should go on the Mediterranean diet because it is so healthy, however, I've had a hard time finding recipes, so thankful I ran across your channel. I shall be back to visit again!
👍👍👍for your explanations (not to over boil)(not to roll too tight)(smell can be strong when boiling cabbage)(tempering -- I never heard of that word). Yum! I will make for husband.
Hola Dimitra, me gusto mucho tu video porque a mi me gusta mucho el repollo relleno de esa manera ya haprendi en la forma que tu lo haz hecho me gusto mucho gracias y sigue poniendo videos haci instructivos para poder aprender de ti gracias otravez vivo en Boston USA
beautiful the way you explained👍👍 Because you put the recipe right in front , I love that it makes it easy , I became your follower , I will look for you again.. thank you very much !! God bless you on your journey!!👍👍😋👏👏
OMG! this looks delicious! I'm going to cook it today! Btw, you can put a little bit of white vinegar into the water to avoid the unpleasant smell of the cabbage.
For the cabbage smell, maybe they should invent a device with a blower motor you can install on top of a stove that can take the smells out of the house. 😃
keep a small pot with water cinammon a teenie bit of vanilla and nutmeg at a very slow simmer. That will get rid of the cabbage smell. Open the windows too!
This is my third recipe I have recreated of yours! Another AWESOME dish! Once again, I 💖💞love it! Excellent recipes 👍. Keep posting your recipes, they are awesome 💞💖😋😍👅
I core the cabbage as you do but i put the whole cabbage in the pressure cooker on high pressure for 5 minutes. Do a quick release and remove so the cabbage doesn’t cook. Put about 1 cup of water in the cooker. The leaves peel off easily and are ready to use.
Keep the Cabbage Water! Don't throw it out. Very lightly season it with a Chicken/Beef/Lamb/Pork Bouillon Cube/Powder, and adjust with salt. Keep it very light.
This makes an excellent (Chinese style) broth for slurping after a main meal. Take the small leaves and shred them then lightly garnish the broth with them, as, "floaties" to identify it is cabbage broth. You can also take a few pieces of salted ham/pork and add to the broth as well.
(When I lived and worked in Chengdu, this was available daily, at lunch times, in the canteens where I ate.)
Hi, I’m greek and grew up on all the foods you’ve posted. Before my mother passed away I would call her if I was unsure about a recipe. I’m very thankful for your channel. Thank you for being here when I need help. ❤️
I'm sorry about your mom... and I'm so glad that my recipes and channel are helpful :)
Dimitra's Dishes Thank you! my mom would have loved you! Oh, have you ever made stuffed eggplant? My mom used to cook that for me. it was my favorite. Same exact recipe as dolmethes but with eggplant nestled in the pot. Thank you PS your beautiful
same here ! there are certain thing that only mom could make perfect !
I've been an admirer of Dimitra's for years...ever since I took one of her classes in her home. Her recipes are simple, healthy and delicious!
There is a shortcut for the cabbage leaves. Completely freeze the whole cabbage several days ahead so it's frozen solid, then defrost completely to use for cabbage rols. When defrosted, the leaves will be soft and ready to trim and roll. Made cabbage rolls for many years and this is a great time and energy savings, is much less mess and you won't burn your hands on hot cabbage leaves - this really works as long you make sure the cabbage has been completely frozen.
Right and true. In Chicagoland, we just set them out on the deck. In the South, who has the room in the freezer?
@@Toiked1 same in Montreal, Canada!🤣🤣🤣
What?? never heard of this no thanks
Just like J. G. Whitworth, I’m hungry as hell and I want it right NOW!! So to hell with the freezing idea, sounds like a bad idea. Plus I have a second freezer so I do have room in my freezer you stupid ass know-it-all’s from above the Mason-Dixon Line can kiss where the Florida sunshine doesn’t shine! (If your still wondering.......my ass!)
Great tip. thank you!!
I had no idea this sauce was an option and never would have thought of it. You make the best recipes and I learn so much from watching you every time! Thanks for this!
Dear Dimitra, so grateful to you thanks so much
I work 18years with Olympic in Kenya so I like greek food thks .
i gotta try this with the lemon sauce. my serbian friend showed me how to make the filling the same exact way, but they used a tomato sauce to cook this in. a romanian friend actually baked these in the oven with ground tomatoes and a bit of starch. amazing how many different cultures share the same base filling. i was also told that it tastes better with pickled whole cabbage leaves and to not use salt since it's already salty.
I never post anything...but.....I really missed my yiayia's, ( grandmothers), cabbage rolls and my greek cookbook is packed because we are moving. So I searched the internet and compared recipes to find one that closely resembled the way yiayia made this dish. Yours was the closest with some interesting changes...the fresh herbs and the way the egg-lemon sauce is made. I just made this recipe and it will now be the way I make it from this day forward. It was delicious, the meat was moist and the sauce was so easy to do in this way. I can't thank you enough and I look forward to making more of your recipes.
fondly,
The Picky Greek Girl
Hey Dimitra! I'm Ukrainian and this is exactly how my mother and my grandmother are making their golubtcy - that's what we call it. In my family we also prepare them without tomato sauce and serve them in a little bit the cooking liquid/broth with lemon juice and a dollop of sour cream on top. We also use tons of dill and parsley. The only thing we leave out is the starch, so it's more of a liquid than a sauce. It's a very subtle and delicate yet hearty flavour.
It is rarely made with tomato sauce. I have never seen anyone making them like that. But I have heard that some make it with tomato. Maybe it is a Greek urban legend :D The classic recipe is made exactly as Dimitra showed in this video. Either with lemon egg sauce or just some lemon juice in the water. The lemon egg sauce drives them to perfection. (Try the same sauce in chicken soup!) You can keep the starch out. The eggs make the liquid thicken anyway. With the starch you make sure it happens properly. Makes the process a bit easier.
@@keelflyI have always made it with tomato sauce. It is delicious. But I can’t wait to try it this way too.
If you put some vinegar in with the water while cooking, it helps to neutralize the smell when cooking things like cabbage and cauliflower. Also, rubbing your hands with vinegar before washing with soap and water helps to neutralize the order from chopping onions, etc. Vinegar is a natural deodorizer and can be sprayed throughout the house in a spray bottle to neutralize other orders as well; it can also be placed in bowls throughout the house and will draw in orders to the bowl of vinegar.
😂 so everything smells like vinegar in the house
Thank u miss Beverley. For sharing ur knowledge right on. ✅ GLORY2JESUS blessings sister. ❤
@@Superman-oo2zy I agree I like the smell of cabbage and different foods cooking. I’d rather smell that than vinegar throughout the house, but I do use vinegar to clean the floors and windows and such.❤
I like to add 1/2 Tsp ground cumin and boil in tomato sauce and chicken stock. Thank you so much for sharing all these delicious recipes! My grandmother was from Karpathos, Greece and we are trying to keep her recipes alive.
I'm a huge fan of Greek food yet until now I had never heard of a stuffed cabbage dish made with a lemon sauce. I adore stuffed cabbage and lemon in everything so I already know I'm going to enjoy this! Your instructions are so clear and easy to follow and you have such a delightful way of taking your viewers through each step that it not only gives confidence, it practically *guarantees* success! Thanks for sharing...smiles and cheers from your newest subbie.😊
One of my favourite Greek recepies I love yours it's, delicious yammy ❤👍🇬🇷🇬🇷🇬🇷
Amazing, made this recipe and i was transported to Greece!
In Romania, we call them sarmale, and we make them with brined cabbage, which turns a bit sour. The sauce is made with tomato paste, thyme and a lot of the times, we add bits and pieces of smoked meat in between the rolls.
I have never tried this variation, but I am going to give it a try next time I cook these, maybe for Christmas. Thank you for the recipe, I really enjoyed watching the video!
HellCat can you post your Romanian recipe? My grandparents were Romanian and Inloved my Grandmothers stuffed cabbage but can’t find her recipe for them...thank you!
@@lisas9271 There are many recipes for sarmale and it can depend a lot on who is making them. The issue I see here is for you to find the brined cabbages leaves. The rest of ingredients are easy to find, no matter where you are in the world. You could search "reteta sarmale in foi de varza murata" and watch the videos, because most of them will be in Romanian, probably without subtitles.
The way I make them is : 1 kg of minced meat (can be pork, beef but add a little fat to it, too lean meat will turn tough), 2-3 onions, 1-2 medium carrots, 100-150g of rice, tomato paste and/or passatta, if you want you can also add bacon slices, of course the brined cabbages, thyme, salt, pepper, a bit of paprika powder if you wish.
I normally prepare the cabbages first. Usually brined cabbages are sour/salty so before anything I let the cabbages in a lot of cold water for a while so they leave a bit of saltiness out. After that I prepare the leaves. Separate them, cut their hard core, make them smaller if needed, stack them up on a side.
After that, I chop onion, carrots (here you can add garlic if you want, a bit of bell pepper, like I said, this recipe is versatile) and put them in a hot frying pan with a bit of oil, until the onion is translucent. I add the meat and mix, let them cook together for maybe 10 minutes, then I add around 200ml of tomato juice or 2-3 spoons of tomato paste and water, just enough to cover the meat. Mix, cover, let it cook until water evaporates. Towards the end I add the rice in this mix. Let it cool a little bit.
Then, grab one leaf of cabbage and one spoon of meat mixture and roll it in your palm, push the corners in. Try to not make it too tight or it will break, but also not too loose. Watch videos and see how they roll them. I put them all in a circular pattern in the pot, in layers. In between the layers I put pieces of bacon, maybe a bit of fresh thyme, maybe some pepper, chopped up tomato, spice it up however you wish. When I am done making the sarmale, at the last layer I combine again tomato sauce or paste with water and pour over the sarmale until they are covered with the tomato and water mix. I reccommend not filling the pot to the brim, or it will boil over. Cover the pot with a lid and put in the oven, 180 celsius for around 2 hours, checking now and then to see the water level. If you see there is not much juice there, add a bit more. They are done when there is no resistance when cutting one with a fork. The cabbage leaves should be melting in your mouth. They generally like lower temperature for many hours, so if you can regulate the temperature in your oven, you can leave them in at 100 Celsius for 4 hours or so. I can't so I keep them in at what my oven can do and just check their done-ness now and then.
But yeah, search what I told you and watch the videos. Even without an English translation, they should be pretty easy to understand visually. As for the brined cabbage, try going to an Eastern European shop if you have around. It's a little more complicated to make your own. Good luck and I hope you make them. Much love from Romania.
Yeah thick cut bacon
I've been watching you for about 6 years and I love your channel. I am an American but I live in Greece and I am now the cook in our house. My husband was a chef in our restaurant but now he's not able to cook any longer, so out of necessity I had to learn how to cook at the young age of 64 years old! That's right I didn't know how to cook but I didn't need to all those years, I was spoiled but I have learned so much from my husband's guidance and I have learned to love cooking. But I am always looking for new ideas so I can surprise him with something new. I am looking forward to trying this recipe. I will let you know how it comes out. Thanks again for all your help.
I’m Polish so I make that version. You can filet the cabbage spine to thin it so it folds easier. I make a keto version so use finely chopped cauliflower instead of rice, and add mushrooms. Looking forward to trying this sauce. I like to bake mine in the oven.
First time making cabbage rolls . Tried someone else's recipe . Then I found your recipe . I wasn't able to follow your directions exactly , but they was delicious , Thank you !
Came back again to say how good These was !!!!!!!
Hi Dimitra, I'm a new fan for a few months now and your technique of cooking and recipe is exactly how I want to eat my food. Thank you for sharing.
A beautiful dish for a winter evening. Thank You for giving us something taste to look forward to eating.
What a yummy recipe, I love cooking other ethnic recipes, this is the first time I'm seeing a Greek stuffed cabbage recipe, on my list to try!
Love your channel .I'm disabled with TBI, and feel like rambling today, passionate about food, learned Greek from 1st wife & Yaya in-law. Love to make dolmates with cabbage leaves in Avgolemono, never heard of cornstarch in it, more egg yolks instead, also drizzle the broth while whisking the eggs + give it a kiss as you add it to the broth, for love to prevent curdling. :)
Δήμητρα μου είσαι τόσο ήρεμη στην μαγνητική σου .Μπράβο κορίτσι μου .Καλες δημιουργίες .
Hi from Scotland. I've been searching for something different to make with cabbage as I have grown too many. This looks absolutely delicious and I'll be making it tomorrow hopefully. A really well presented video, thanks
You grow your own cabbages in Scotland???? I live in Athens where i grow nothing... that looks like a fairytale...like an image from the little house on the prairy though it was filmed in America but that doesnt matter... So...how is it you didnt know this food????? Its a traditional greek food our grandmothers made but i thought it was more or less known worldwide!! Anyway... till now in which ways you consumed your cabbages... preparing salads only??? Or you have up there other ways to cook it??
"Clapshot, Rumbledythumps", etc... Yi'v nae kaleyairds doon sooth? 😥
@@giuseppelogiurato5718 Whaaaat??
@@giuseppelogiurato5718 Hillarious! Great reply! Leaves me curious for more "etc" ...
I adore you and your incredible recipes. I'm going to share a fabulous tip I've been doing to make separating cabbage leaves less "funky smelling" in the house. Been using this to for over 10 years. The night before I plan to make cabbage rolls, I take out the core just like you did and stick it in a plastic bag in the freezer overnight. The next day I take the head of cabbage pute of the freezer then out of the bag and viola they peel off perfectly. No smell no fuss. You will need to cook them a bit longer because they weren't pre cooked but I'd rather not have the splash fest of boiling water and a messy cooktop to clean.
Love your recipes and presentations and look forward to them. You rock 👍
Dimitras, I love the way you cook, Thank for sharing , your family recipes,
I made spanikopita ,and it was delicious
Now I will try this cabbage recipe with lemon sauce
Great teaching video!
This is the best cooking channel ever
Great video. Been meaning to make these and this is the first good video I've come across to learn. Greek from the islands here.
Another way to separate the cabbage leaves easily, without losing flavour in the water...is to freeze the entire head of cabbage over night then thaw completely by bringing to room temperature before using. Love your recipes Dimitra, these are a must make for me! :)
Thanks! I'll try that next time :)
I made these today and used my homemade chicken broth. They turned out amazing! Thank you so much for this recipe. Next time I will only use 1/4 cup of fresh lemon juice instead of a 1/2 cup.
I'm Greek and this is my favorite dish in the whole world. If you haven't tried it, you have to!
I have made these recipe three times at my household in the last month, a bit of work, but so so delicious! Thank you Dimitria! I Always a success following your recipes ❤
Nice extra ingredient...a sense of humor! Wonderful showmanship & great recipes!
Thanks so much!
Dimitra,
If you don’t want cabbage smell in your home don’t boil the raw cabbage.
The trick is to freeze the cabbage heads solid in advance. Then fill your sink with hot water and let it thaw the leaves. You can peel the leaves right off.
The freezing process damages the cells in the leaf, causing it to become soft and pliable once it thaws out.
What a great idea!! Thank you :)
I’m so glad to have found your channel. I’ve been experimenting with a couple of your dishes - I’ve made your kotopita & spanakopita & now this,
Just wow! To the stuffed cabbage with the meat I added scallions, onion, a few different herbs, shredded carrots and red pepper.
I sautéed my veges, let cool and then added the meat & rice. These dishes are not complicated and you make it so easy. Thank you.
Very good. I have never seen this style of cabbage roll. Considering that they are one of my favorite dishes on the planet, I will be making this. Thanks for the video:)
I love the aroma of cabbage and cauliflower, when I cook it. Makes me hungry and I've never thought it was stinky. I'm sure, if one lives in an apartment building and there are many people cooking cabbage and cauliflower, it could be too much. :D
I was watching this with my daughter and she was delighted with your name checking me. That is fame to a 13 year old.
Aww! Hope you enjoy this recipe :)
Malcolm Lewis facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/
Hi Dimitria, I love everything you do on TH-cam. To take care of undesirable smells in the kitchen I recommend boiling some water with vinegar, as soon as it comes to a boil turn down the heat to a simmer, this works for fish and other smells, also real estate agents recommend boiling water and cinnamon, but I think vinegar works best as it also disinfects the air and pot.
I thought the idea of Dill was strange until you made the Lemon sauce💕. I have to try this recipe
what a delightful presenter you are, I'm anxiously awaiting my first try. TYVM
That's such a twist on cabbage rolls.. I just love it.. I cant wait to make this !! It looks so yummy !!!
Enjoy!
I love your recipes. I am so thankful I found you.
Thank you for sharing the recipe. I'm going to make this for sure! I make Golabki, polish cabbage rolls, but I love the lemon creamy sauce, so this will be a bit different for my family. Yum!☺
I love your recipes, you instruct easily and very simply as well. Thank you😊
Thank you!
Looks heavenly! Old world recipe...thought for a second you had a pot that changes color!
lol!
I love Cabbage Rolls but had only had them in a tomato base. I have tried this recipe and it is amazing. So good that even when I plan to make the tomato based recipe I grew up with- I change my mind while getting the cabbage ready for filling. I have not made any other recipe for cabbage rolls since I tasted this! Thank you Dimitra!
I'm so glad you like it!!
Thank you very much for this recipe, when someone suffers from arthritis they need to leave tomatoes out . Thanks for show me your wonderful recipe
I will try this dish. You explain it so well.! Merci from France
Hi, Dimitra, Thank you for the recipe. The cabbage rolls came out absolutely delicious. I hope to see more recipes from you soon
You're welcome! So glad you enjoyed them. If all goes as planned, new videos should be up in about 2 weeks. Can't wait!!
A wonderful light refreshing version of stuffed cabbage.
I just made these yesterday using my recipe (tomato sauce and baked in the oven) but this looks wonderful. Can't wait to try it with this lemon sauce. Thanks for sharing!
Yay, I wanted to learn how to make this for the longest time! Thank you so much for posting this recipe!
Want to come for dinner? You have to cook. Looks delicious. I’ll give this on a go. Thanks for sharing.
I am from Turkey and you just cooked this dish like my mother does it! :)
Microwave the cabbage to separate the leaves😊
Dimitra, i love cooking and always trying new recipes and variations. Your recipies are the among the very best I've found for the dishes you've done. Thank you for yoyr channel.
Thank you so much 🙂
This is nice! I made some for my old years dinner but I used potatoes instead of the rice and I baked them with 5 cheese tomato sauce. They were awesome!
Hi from Australia, love your recipes each one I have made has turned out great. 👍 Thank you
I cooked this recipe and my family loved it! It is delicious!
Hi dimitra. I cook the Lebanese version without meat in the red sauce because my son is vegetarian. I’m going to try my version with your sauce. New subscriber from Sydney Australia
Xristos ANESTH Dimitra! My mom used to put sauerkraut between layers of lahanontolmades, and we ate them with yogurt on top.All versions all delicious!
Oh my goodness......its 2:15 am and my mouth is watering! lol I so have to make these! Thank you for the recipe!
Im going to try this!! Looks delicious. Im egyptian so our filling is similar but i do it with a tomatoe garlic sauce. :)
Good idea. I was thinking the same, make it with tomato sauce.
Alot of european versions are tomato sauce also
Yum, I love cabbage rolls and that creamy lemon sauce sounds amazing. I will have to give this a try.
Me too! I also just posted the tomato sauce version of this recipe 😋
Low calorie. Delicious greek food. We love cabbage.Thank you 🌹
Thanks for visiting
Looks great! If I start with a yellow pot, what color when my pot be in the end? Magic.
Love it !!! Thank you ...I am glad I found your channel !! I am from Sydney Australia
Thank you so much for sharing your recipes ! This looks so good , I'm definitely going to try this recipe. The fresh herbs , especially the dill and then with the lemon sauce. My mouth is just watering. Yummy !!!!
wow very nice and the sauce amazing i will try it my husband like the cabbage this is new way...love u greek ppl
Hope you love it! Thanks for watching :)
ملفوف محشوة
Your the best I've found on youtube for perfect greek, thanks to you the dishes I've made are Wonderful, not bad for a Yougslave
One of my favourite Greek dishes, so yummy x
Greate video. I pickle the cabage with salt papper garlic and herbs for 2 to 3 days and it tast incredible
GREAT SHOW WONDERFUL RECIPES KEEP UP THE GOOD JOB THANK YOU
Regardng the smell of boiling cabbage, squirt some lemon juice in the boiling water.
Timmy75 Stay out of my kitchen. 😂😂😂
Wow, your recipe made me hungry, I have to find me a big cabbage to make the rolls, honestly, I had watched quite some, so far, yours was quite different, no tomato as an ingredient, I definitely want to give it a try. Patience is one that would count. Thank you for sharing...👌👌👌🇺🇸🇵🇭
I made this once and it did not come out good, so glad I found this.
These look yummy! My doctor suggested that I should go on the Mediterranean diet because it is so healthy, however, I've had a hard time finding recipes, so thankful I ran across your channel. I shall be back to visit again!
👍👍👍for your explanations (not to over boil)(not to roll too tight)(smell can be strong when boiling cabbage)(tempering -- I never heard of that word). Yum! I will make for husband.
We have a similar dish, and we call it "malfoof" which means "rolled" in Arabic. I love it so much :)
We greeks Always habe good relations with the Arabs,specially with Arabs of Levant😉😉
Hola Dimitra, me gusto mucho tu video porque a mi me gusta mucho el repollo relleno de esa manera ya haprendi en la forma que tu lo haz hecho me gusto mucho gracias y sigue poniendo videos haci instructivos para poder aprender de ti gracias otravez vivo en Boston USA
Hey nice channel great recipe thanks for sharing looking so good 👍🌹🙏
I love Greek food and this dish it's look delicious I have to make it. Thank you so much for your effort.
beautiful the way you explained👍👍
Because you put the recipe right in front , I love that it makes it easy , I became your follower , I will look for you again.. thank you very much !!
God bless you on your journey!!👍👍😋👏👏
Hronia polla Dimitra thank u for nice Greek food ❤️❤️
OMG! this looks delicious! I'm going to cook it today! Btw, you can put a little bit of white vinegar into the water to avoid the unpleasant smell of the cabbage.
Thanks for the tip. Hope you enjoy them :)
Rebeca Veloz Me too Beautiful lady
Rebe
Hinterdemstuhl nn
For the cabbage smell, maybe they should invent a device with a blower motor you can install on top of a stove that can take the smells out of the house. 😃
Beautifully presented. Great recipe
Hi I’m from Colombia South America. Thank for this recipe , it looks delicious . God bless you🙏❤️ now I’m your new follower 😍
Yassou Dimitra!!!
Looks just like my mother's. Love your show..learned some great tips.
Awesome recipe Dimitra!
I'm glad I found you today. I've been watching every video every recipe!!
Thank you for your channel
Thank you Nancy!! Welcome!
Cabbage rolls are comfort food or Mom’s and Grandmother’s cooking all around the world♥️
Debbie Coleman I just discovered that today 😳
These look so flavorful and delicious.
Very different from the way I make it but this looks very good. Will try it this week with turkey. Thanks for sharing.
Lol when it’s ready your pot will change colour.
Love it
lol!
I'm cooking it right now! Can't wait to taste it.
keep a small pot with water cinammon a teenie bit of vanilla and nutmeg at a very slow simmer. That will get rid of the cabbage smell. Open the windows too!
Why ? Cabbage smells good
This is my third recipe I have recreated of yours! Another AWESOME dish! Once again, I 💖💞love it!
Excellent recipes 👍. Keep posting your recipes, they are awesome 💞💖😋😍👅
Loved your video! You had me in stitches with your pot comment! Great recipe. Thank you
Glad you enjoyed it!
Soo good. We make a similar recipe but with garlic. It's one of my favorite meal in the winter. Canada
Very interesting recipe, I love cabbage rolls.
You are an excellent teacher.
I core the cabbage as you do but i put the whole cabbage in the pressure cooker on high pressure for 5 minutes. Do a quick release and remove so the cabbage doesn’t cook. Put about 1 cup of water in the cooker. The leaves peel off easily and are ready to use.