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.❤
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!)
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.)
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.
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
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
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’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.
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.😊
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.
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.
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 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.
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??
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'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.
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. :)
Malcolm Lewis facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/
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 !!!!!!!
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 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 👍
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.
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 ❤
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
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!
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!
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:)
Thanks for showing This nice alternative to a Tomato sauce We. Never Used tomato sauce in our cabbage rolls, but rather nested them 8n rinsed kraut & used apple juice & water for the liquid. I remember being shocked that anyone would use tomato in this dish the first time I ordered it at a restaurant. Tomato ruins it IMO. But the lemon sauce looks great. I will definitely try this.
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
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. 😃
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!
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!
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 usually buy the cabbage a week ahead and remove from the freezer (you would have put the cabbage in a plastic grocery bag or covered with plastic wrap for the freezer). I place the cabbage in a large colander and leave in the sink to drain overnight. Core the cabbage when thawed, peel off the leaves and roll with your filling. Once you try this you will never use the pot of water on the stove method again!
I love learning new things with cooking. Will for sure try this, thank you. (Octopus works in a similar way, if you freeze it a month or more ahead for tenderizing)
there is an easier way to get the cabbage ready - put the whole head into the freezer, then once it is frozen take it out and let it come to room temp - the leaves will be ready to work with!
Hi Dimitra: You asked about getting rid of smells like cabbage. My Greek Aunt Antonia used to boil orange and lemon peels with clove in water. The aroma was wonderful and it helped with smells in the kitchen. She may have added other things but that’s what I remember.
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 !!!!
I make my , stuffed with some cabbage, carrots and peppers , less meat more herbs , my favorite food ! I use Pineapple corer is the best for removing cork all way down
These remind me of the Lebonese ones i learned to make years ago with garlic. They also make them with tomato sauce but both reciepes call for Lamb meat and you can mix in lean ground turkeyl Yum Yum Very similar..but both are Mediterrian reciepes which are fresh and wholesome..
I know. Yours are very fresh and healthy dishes which for me is the most important thing. For those on a tight budget they are a good choice for all these reasons. Nice channel So happy i found it. Next i will look for Spinich pie lol..I can not spell it in Greek begins with an Span??/
Here in the greater Detroit area we are blessed with a large 'Greek Town'' One of my favorites is Galataborico the pastry desert ( Most likely not spelled right but you get the gist of it ..Sorry about that..Gotta brush up on my Greek i was raised round Greek, Italian Lebonese People..)
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!☺
👍👍👍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.
Aveglomino my favorite I want to make this again aveglomino soup what's my favorite when I was growing up I was lucky enough to enjoy it with a friend and her grandmother used to make that but it's my I love lemon and I love all that loose flavors I mean lots of lemon so good
Hi Dimitri I find adding freshly ground nutmeg to the boiling cabbage helps a lot. But that's if you're good with that as part of our dish, which I have been for years. The nutmeg fragrance is delicious with your ingredients 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.❤
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!!
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.)
No slurping please this is greek
@@RavenWolfDrum69 Yes! "Melbournian!" 😝
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.
Yummy dill
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!
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.
Dear Dimitra, so grateful to you thanks so much
I work 18years with Olympic in Kenya so I like greek food thks .
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
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’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.
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 ❤👍🇬🇷🇬🇷🇬🇷
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 :)
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
This is the best cooking channel ever
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 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.
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.
Regardng the smell of boiling cabbage, squirt some lemon juice in the boiling water.
Timmy75 Stay out of my kitchen. 😂😂😂
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.
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" ...
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.
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!
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.
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. :)
I'm Greek and this is my favorite dish in the whole world. If you haven't tried it, you have to!
Amazing, made this recipe and i was transported to Greece!
A beautiful dish for a winter evening. Thank You for giving us something taste to look forward to eating.
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/
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 !!!!!!!
I love your recipes. I am so thankful I found you.
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!
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 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 👍
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.
I cooked this recipe and my family loved it! It is delicious!
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 ❤
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
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
Nice extra ingredient...a sense of humor! Wonderful showmanship & great recipes!
Thanks so much!
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😉😉
Looks great! If I start with a yellow pot, what color when my pot be in the end? Magic.
A wonderful light refreshing version of stuffed cabbage.
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!!
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!
One of my favourite Greek dishes, so yummy x
That's such a twist on cabbage rolls.. I just love it.. I cant wait to make this !! It looks so yummy !!!
Enjoy!
Beautifully presented. Great recipe
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
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:)
Yay, I wanted to learn how to make this for the longest time! Thank you so much for posting this recipe!
Thanks for showing This nice alternative to a Tomato sauce We. Never Used tomato sauce in our cabbage rolls, but rather nested them 8n rinsed kraut & used apple juice & water for the liquid. I remember being shocked that anyone would use tomato in this dish the first time I ordered it at a restaurant. Tomato ruins it IMO. But the lemon sauce looks great. I will definitely try this.
Want to come for dinner? You have to cook. Looks delicious. I’ll give this on a go. Thanks for sharing.
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
I thought the idea of Dill was strange until you made the Lemon sauce💕. I have to try this recipe
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
what a delightful presenter you are, I'm anxiously awaiting my first try. TYVM
Greate video. I pickle the cabage with salt papper garlic and herbs for 2 to 3 days and it tast incredible
Looks heavenly! Old world recipe...thought for a second you had a pot that changes color!
lol!
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. 😃
I love your recipes, you instruct easily and very simply as well. Thank you😊
Thank you!
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!
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!
I'm cooking it right now! Can't wait to taste it.
I will try this dish. You explain it so well.! Merci from France
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
Cabbage rolls are comfort food or Mom’s and Grandmother’s cooking all around the world♥️
Debbie Coleman I just discovered that today 😳
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!!
I made this once and it did not come out good, so glad I found this.
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!
Very interesting recipe, I love cabbage rolls.
It looks good! You just need a deeper pot for boiling the cabbage. Thank you for the recipe
Low calorie. Delicious greek food. We love cabbage.Thank you 🌹
Thanks for visiting
Love it !!! Thank you ...I am glad I found your channel !! I am from Sydney Australia
You are an excellent teacher.
Sounds real light and delicious
I usually buy the cabbage a week ahead and remove from the freezer (you would have put the cabbage in a plastic grocery bag or covered with plastic wrap for the freezer). I place the cabbage in a large colander and leave in the sink to drain overnight. Core the cabbage when thawed, peel off the leaves and roll with your filling. Once you try this you will never use the pot of water on the stove method again!
I will have to try that next time. Sounds like such a time saver!! Thank you :)
are you saying no boiling.I am black but I love Greek food.
I love learning new things with cooking. Will for sure try this, thank you. (Octopus works in a similar way, if you freeze it a month or more ahead for tenderizing)
Maria, how long did you freeze the cabbage, before thawing?
Hi from Australia, love your recipes each one I have made has turned out great. 👍 Thank you
there is an easier way to get the cabbage ready - put the whole head into the freezer, then once it is frozen take it out and let it come to room temp - the leaves will be ready to work with!
Christina Bernat
without cooking them ???
GREAT SHOW WONDERFUL RECIPES KEEP UP THE GOOD JOB THANK YOU
These look so flavorful and delicious.
I am from Turkey and you just cooked this dish like my mother does it! :)
Microwave the cabbage to separate the leaves😊
Hi Dimitra: You asked about getting rid of smells like cabbage. My Greek Aunt Antonia used to boil orange and lemon peels with clove in water. The aroma was wonderful and it helped with smells in the kitchen. She may have added other things but that’s what I remember.
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 !!!!
Perfect food during cold weather.
I love Greek food and this dish it's look delicious I have to make it. Thank you so much for your effort.
I make my , stuffed with some cabbage, carrots and peppers , less meat more herbs , my favorite food ! I use Pineapple corer is the best for removing cork all way down
These remind me of the Lebonese ones i learned to make years ago with garlic. They also make them with tomato sauce but both reciepes call for Lamb meat and you can mix in lean ground turkeyl Yum Yum Very similar..but both are Mediterrian reciepes which are fresh and wholesome..
You can use any ground meat that you like :)
I know. Yours are very fresh and healthy dishes which for me is the most important thing. For those on a tight budget they are a good choice for all these reasons. Nice channel So happy i found it. Next i will look for Spinich pie lol..I can not spell it in Greek begins with an Span??/
Here in the greater Detroit area we are blessed with a large 'Greek Town'' One of my favorites is Galataborico the pastry desert ( Most likely not spelled right but you get the gist of it ..Sorry about that..Gotta brush up on my Greek i was raised round Greek, Italian Lebonese People..)
spanakopita ;)
I have the galaktoboureko recipe up too! In English, it's known as Greek Custard Pie.
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 😋
Oh my goodness......its 2:15 am and my mouth is watering! lol I so have to make these! Thank you for the recipe!
Lol when it’s ready your pot will change colour.
Love it
lol!
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!☺
👍👍👍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.
Aveglomino my favorite I want to make this again aveglomino soup what's my favorite when I was growing up I was lucky enough to enjoy it with a friend and her grandmother used to make that but it's my I love lemon and I love all that loose flavors I mean lots of lemon so good
Hi Dimitri
I find adding freshly ground nutmeg to the boiling cabbage helps a lot.
But that's if you're good with that as part of our dish, which I have been for years.
The nutmeg fragrance is delicious with your ingredients too!
Thanks! I'll try that next time :)
*Dimitra. An "i" makes a huge difference, as it's the male name.
Loved your video! You had me in stitches with your pot comment! Great recipe. Thank you
Glad you enjoyed it!
Very different from the way I make it but this looks very good. Will try it this week with turkey. Thanks for sharing.
In Greece they usually put an old plate upside down at the bottom of the pot. But the carrots and cellery also give some nice flavor to the mix.