These are vegetarian cabbage rolls folks. What sets this recipe apart is that she took the time to cook the cabbage nice and tender. The key to good cabbage rolls is to make the cabbage so sweet and tender you want to eat that every bit as much as the filling. Also you do not want to have the cabbage seperate from the filling. Cabbage rolls are a glorious European dish that could be appropriate for Christmas dinner. Most of us are probably going to put ground meat in ours but good recipe.
Супер,мне очень понравилось,как вы капусту пропарили с молоком,обязательно попробую👍,а ещё здорово придумали выкладывать капустный лист в пиалу - тоже применю,тем более у меня сейчас в морозилке лежат листья очень маленькие,лайфхак...и фарша нет,но появилась идея,что вместо грибов уже есть тыква под рукой👌
In the Polish culture, this is similar to how we make “Golabki” aka stuffed cabbage. But, I always precook the rice or its crunchy. I’ve always just boiled the cabbage in water but I will try adding milk to the inside. Thanks for posting this video!
One of my most vivid memories of my visit to Greece in 1972 was the stuffed tomatoes. I wasn't a foodee but those stuffed tomatoes were heavenly! Also the gyros they sold on the street in Athens. I LOVED Greece - it is so beautiful with great food!
🌬🫒🥫🍅🍛 🌬🫒🥫🍅🍛 🌬🫒🥫🍅🍛 🌬🫒🥫 I'm FRENCH-CANADIAN & here we make with Ground Beef as well, plus we Mix in White Rice. We roll them all up, put them in a pressure cooker and top them off with Tomato Sauce & Paste, them Add lots of Salt & Pepper! We usually serve the Cabbage Rolls with Yummy Steamed🥔Potatoes! 🌬🍃C'est DÉLICIEUX mes amies...
This is similar to Greek Dolmades - we use grape vine leaves instead of cabbage and the filling is slightly different but it’s the same principle. A lot of love goes into a dish like this
If it doesn’t use cabbage and the filling is different, than That’s a different dish you’re describing 😳🤯but there are always ppl who need to add their two cents or drachmas. 😂
Here in Germany it's called "Kohlroulade". It's usually made with ground Beef in it and served with mashed potatoes, rice or dumplings. It's delicious! 🥰
I love the method of placing the leaves in a bowl for packing the stuffing rather than rolling from a flat surface which is messy. Looking forward to trying this ... looks so yummy!
I'm from Switzerland. My mom teach me a similar receipt but made with savoy cabbage and for the inside a mix with potatoes and ricotta (if I right remember.) 😋
This question was also asked by someone. A reply that made sense to me was the milk cuts the smell when cooking, apparently used when cooking game also.
My family is Slavic American, and we have been eating varieties of stuffed cabbage my entire life but I've never seen the cabbage head steamed with milk.
What is the reason for using the milk to steam the cabbage rather than just water? My daughter is currently nursing a baby with allergies to milk protein so we are having to steer clear of dairy and I would love to try these. Thank you.
@@gracegoodenough5895 you can steam it with water. You don't need to do it for that long either just long enough to wilt the Cabbage so it's pliable to roll it or fold it.
@@gracegoodenough5895 I think that the milk might be thought to reduce smell in the house and it could make the leaves more tender. But nobody really uses milk much
Благодаря за новата рецепта, като ми втаса киселото зеле, ще я направя, много ми хареса! Аз съм от България, град Оряхово, област Враца!!! Желая Ви здраве и щастие, благополучие на Вас и вашето семейство!!!
Thank You for the great video! I actually saved this video to show my mom. She is 50% Polish & 50% Ukrainian. We call these Halupkies. The Halupkie recipe my mom has been using since my great-grandmother taught her when she was a little girl is very simple and she explained that during the Great Depression they had to get the most out of the foods that were rationed or grown in a garden. But, I think my mom will really enjoy hearing Abt this little twist you put on it! Thank You!
Hey Paula!yup polish my family from Poland Both my Bakis made these and handed down we call them glumpki when I was little I called them go um keys haha we make these all the time sometimes I use palomini rice sub for regular rice for a lower carb and LOTS of fiber!
Puts me in the mind of stuffed bell peppers. I will definitely be making this soon. Your videos with the soothing jazz music playing in the background, along with your smooth cutting blows me completely away 🙌🏾👏🏾🫶🏾👍🏾the best cooking channel by far IMO!
It looks like an old traditional Romanian recipe called SARMALE. For packing, we use pickled cabbage leaves. I think the pickled cabbage it's harder to find now in Germany so he uses milk for soaking it without breaking it and mushrooms instead of meat. My grandma used pork or beef for stuffing. Boil on low heat for an hour and a half and eat with sour cream. Tips: 1. add the dried aerial part of the dill and mustard seeds to the pot; 2. the food is tastier the next day, after the flavors blend.
Traditional Romanian Christmas dish that is and the stuffing is with Pork only in romanian tradition, however Sarmale are found all over Balkanic Peninsula
That sounds delish. I like the seasonings in the Romanian recipe. Is it okay if you don't use rice? I would be afraid the sharpness of the tomatoes might not be buffered enough.
Since I use brown rice, I chose to cook the rice mixture on the stove top before stuffing into the cabbage wraps. Then proceeded with the recipe as shown.
Quite the trick! … putting the leaf into a bowl to fold in the sides for a neat little package! Might try it nrxt time making cabbage rolls too thanks for sharing!😊BEST..CHERYL🇨🇦🇨🇦🇨🇦
I taught my dad how to make these using a crock pot. We did hamburger and sausage together. Once he learned he thought he was the greatest chef ever! Rest easy dad. 🥀
My grandmother taught me this recipe. But to the rice mixture she would also add beef (and if she wanted to make it really special, she’d add some sausage too - yumm!) and then we would fold them up tightly like you would a burrito or an egg roll. I loved this dish... thanks for the video, reminded me of her. Bless her heart.
I'd use both the beef and mushrooms and I'd substitute celery seed for the caraway. Can't stand caraway. I wonder what it would taste like if you used a BBQ sauce instead of more tomato paste to make the poaching liquid...
Это моё любимое блюдо, у нас это называется «Ленивые Голубцы». Меня научила это готовить моя Бабушка. Капусту нужно было отварить, сделать начинку из мяса, риса, овощей и всё это завернуть в листочки капусты 🥰 Сейчас моей Бабушки уже нет со мной, я благодарна ей за рецепт и продолжаю это готовить 🥘🥰 Скажите пожалуйста, а зачем наливать молоко в капусту при варке?
My German immigrant grandmother would make this, except she would also add ground beef to the rice mixture. She would roll it up, vs the bowl method here but either way…it’s absolutely delicious!!! It was, & still is one of my favorite things to make & eat! As a side note, I’m now 46 & married to a Russian immigrant & he uses all the same ingredients except, they are all put & cooked in the same pot & is eaten as a soup. Both ways are scrumptious! 😋😋
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I am making this tomorrow night!!!! Anxious to see how the mint enhances the flavor!!!! And watching you make this was so relaxing. I’ll have a glass of white wine and enjoy my kitchen while naming this delish dish, have dinner and a movie! Nice…very nice! I’ll be letting you know! Thanks for sharing
Looks really good. I especially appreciate some of the technical suggestions, as to how to cook the cabbage, and how to cut the cabbage leaves, and fill them. Also as how the tomato sauce is made. Some interesting seasonings too.
I love Polish Gołąbki, similar but with meat. Also an old friend from Hungary used to make them and before the finish, poured sour cream over them and browned them under a grill. All so beautiful and tasty. I like yours too.
Hungarian neighbors use to make them all the time, didn't precook the cabbage (nor remove the tough part) and replace mushroom with meat (pork/beef/chicken and sometimes combinations) they also just cooked them in straight water with salt (also they didnt use tomato paste either)
Hungarian neighbors use to make them all the time, didn't precook the cabbage (nor remove the tough part) and replace mushroom with meat (pork/beef/chicken and sometimes combinations) they also just cooked them in straight water with salt (also they didnt use tomato paste either)
Hi Maria...I also love cooking and experimenting with recipes from all over the world...Many years ago I used to frequently travel internationally, & then I Lived in Southeast Asia...Decades later I still cook my old favorite international recipes...I love cooking.❣
@@sunnyjim1355 And you acquired your rudeness where little fella? Amazing people like you come to a nice platform and have to instigate discord and hate.." fact*
Cabbage packages. I have eaten these as early as the late 1960s in Singapore. Basically, you can put whatever fillings you like into the packets. Next, steaming the cabbage is to soften the leaves in order for the packaging. The milk is to give the cabbage flavour. You can use stock or even puree of vegetables or fruits. Best to contrast the taste of the leaves wrap with the taste of the contents for savory kick. Pan fried or tempura oil fried can also be alternatives to the last stage steaming.
We call it dolmeh in Iran, it has 2 kind of sauce one the same like video and another with pomegranate paste. Also we use many different veggies instead of cabbage as pocket rolls, such as grape's leaves, eggplant, tomatoes, onions
Boiled cabbage served hot in a bowl with butter or margarine, salt& pepper, and cider vinegar to taste is another favorite of mine. The vinegar brings a sweet taste to the cabbage.
Then you will LOVE CABBAGE cut into chunks and cooked covered on lowest heat with a generous amount of BUTTER alone. NO NEED TO ADD WATER! YUMMYYYYYYYYYYY!!!
Luckily we all have our fave cabbage dinners (bubble and squeak!) and ow much richer we are for being able to share like this. Time for the world to unite over cabbages, not fight over ideas fed to us by politicians and MSMedia
When I make stuffed cabbage I chop the rest of the cabbage up and put it in the mixture. It gives you more rolls. Another way I sometimes make this is to make a casserole out of it by cutting the entire cabbage up finely and using it as an ingredient.
Se ve muy apetitosa la receta, conseguiré los ingredientes y la prepararé y les estaré comentando. Por ahora, sólo observo para no omitir ningún detalle.
@@ercanoztezcan7022 La búsqueda de Suyu ç ol k fazla fırında daha iyi olur gibi geliyor bana lahanalar turşuluk gibi çok sert gözüküyor ... no obtuvo ningún resultado. Sugerencias: Comprueba que todas las palabras están escritas correctamente. Intenta usar otras palabras. Intenta usar palabras más generales. Prueba a usar menos palabras😄
Lol i was searching for cauliflower steak and realized at the end THIS is cabbage LOL I love stuffed cabbage lol I definitely need to try this lol Thanks lol
I normally just cut the cabbage into quarters and remove the core, then put in a pot, cover with water and boil for 20 mins to half hour. I love it with butter and a bit of salt and pepper. Great side dish.
@@JeannePsalm91 Kräuter der Provence, herbs de Provence. A very common Mediterrenian mix of dried herbs, the name alludes to herbs that grow in regions like the Provence (France). I think it contains thyme, rosemary, lavender, ....
Reminds me of my mother; She used to make these many years ago, and I never took time to learn it so thank you very much; I will definitely try this at home 😊
In Croatia and Serbia it’s usually made with beef or pork and called Sarma. It’s also has sauerkraut put on top when baked. Served with mashed potatoes on side. My dad and I just made it last week! So good!
In Finland these are called kaalikääryle (~ gabbage roll). The filling is a bit simpler and instead of boiling again they are baked in an oven without surrounding broth. Served with lingonberry jam and a side of potatoes (mashed or boiled).
The bread dumplings are the thing I remember most about growing up with my Bohemian Grandmother, we are part German and Russian as well, living in the States. Things were simpler and so much better then
I love to salt the core and eat it while I'm cooking.I have never made cabbage this way but I definitely will.Cabbage is a common dish here in the South.👩🏻🍳🧅🍅🥘❤️
I've honestly never cooked anything beyond mac & cheese and fool proof simple things like that but I'm finally going to try this tomorrow. Wish me luck! ....
My great grandmother was Polish but her parents moved to the U.S. when she was only 3. I grew up thinking Cabbage Rolls were a common dish and I didn't realize how rare they are in the U.S. until I was in high school! Never had mushrooms in them though. I may have to try that.
My ancestors were Polish and Greek (a naughty combination) and I was born in Romania. We always ate cabbage with beef and pork mixed together. For me it is the best way, to eat cabbage rolls...
I live in a partly vegetarian household, and after seeing this I have hope of a tasty enough result to justify the time spent on to make cabbage rolls.
I can't believe I sat and watched stuffed cabbage that I've been cooking for years lol. I thought it was going to be something different.but it still was a good video. Jazzy music and clean kitchen!!
I have been making them forever. Buckwheat and mushrooms are great as well for vegetarians or mince meat and rice. Very easy to make. thank you for your version 👏👍
Stuffed Cabbage leaves!!! One of my favorites...we usually use ground beef and we bake the instead of stewing on the stove but the outcome is still delicious 🤤
Yes, this is a very well-known Polish dish too that l make often (I am half Polish and l always had these as a little girl). We call it stuffed cabbage rolls. In Polish its Golabki / Golumkies / Golumpkis). You can put meat or anything you like and it's so yummy and magnificent. Danke.
My grandmother used to make this with beef (instead of mushrooms)... I think the rest of the recipe is nearly the same as I remember there being rice in there too.
My Hungarian grandmother made something similar to this, but she would add shredded cabbage, smoked sausage, and chicken drumsticks to the broth. I hated it when I was a kid but now I crave that flavor!! This looks delicious
I have a similar recipe from my Grandparents from Poland. It added hamburger. It was baked with bacon layered over the top. Delicious! Feel free to simplify and use whatever spices you desire. This recipe has many more spices and we didn't use mushrooms. Looks like a good vegetarian version. .
My grandmother and aunts made “stuffed cabbage” when I was growing up. Was basic recipe but without mushrooms or soy sauce, and ground beef was added. We loved it!😋
@@GoodEatsWithShad Exactly, that's how my Babcia did it. I don't know what this is. Some people like mushrooms, ok, but, I'm never making it like this.
Everything is perfect visually, clean, fresh produce, chopping , cooking, serving food-brilliant! Camera angles - perfect, showing ingredients & how to make each dish, easy to follow. Loved watching (now subscriber) & dishes look so delicious. Loved just music & no talking & nails were perfect length colour & shape for a cooking video.
I was also looking at her perfect nails..even the sound of the veggies being cut was pleasant...only using a metal spoon to scrape the rice out of the T Fal pan..made me cringe.. its not gonna last if she keeps doing that.
Looks very interesting. I don’t really care for mushrooms or mint but when mushrooms are cooked into something I don’t mind them too much. Very interesting techniques
@@valentinabelladonna6159 Dann müsste ich ja Pflanzen essen und damit esse ich den Tieren ihre Nahrung weg. Außerdem sind Kohlehydrate ungesund. Seit Erfindung der Landwirtschaft leiden die Menschen an Herz-Kreislauf-Erkrankungen, Diabetis, Zahnfäule usw. Der Jäger und Sammler hatte die Konstitution eines Olympioniken. Also, mehr Fleisch essen und Früchte. Ich bin auch bereit nur noch Wild zu essen aber da gibt es nicht genug von. außer natürlich die Hälfte der Menschheit hört auf zu existieren.
If you like this you should definitely try romanian sarmale, and serbian sarma. Main difference is you use fermented cabbage leaves or you can soak them in salt and vinegar and then boil to make the leaves soft enough to roll, and you use ground pork and rice for the filling. I also personally add whole sprigs of fresh dill and thyme and smoked pork ribs when possible to the pot
Yes, sounds yummy similar to Hungarian and Polish stuffed cabbage. Sauerkraut, stewed tomatoes and plenty of sauted garlic with paprika is the delicious Hungarian version. Your recipe is healthy and oh so delicious.
Bulgarian sarmi(stuffed cabbage) using the same method. For a fast way we boil the cabbage in salty water but never ever taste the same as fermented one.
I had never thought about stove top cabbage rolls. Another way to work with the cabbage is to freeze it, as it thaws the leaves wilt and are very pliable and easy to wrap.
I grew up in South Africa, and I remember my mother made a similar dish making raw meatballs and wrapping the cabbage around it and cooking it on the stovetop with a variety of vegetables and making the watery sauce thick with a brown soup/sauce powder.
My family made this all the time..I have family from Germany .. my great great-grandparents came over from Germany ..the recipe was called pigs in a blanket. You used pork to stuff with rice! Bake in oven ! My mom would bake so it was crispy! I loved dipping pig in the blanket or stuffed cabbage in hot spicy mustard!!! 😃
@@nataliedyck8312 you are right in one hand some family see pigs in a blanket as a little hot dog that you take dough wrap it around it and put it in the oven... but lots of families that have German ancestry in the Pennsylvania area call it pigs in a blanket basically stuffed cabbage. I know lots of families that call it pigs in a blanket and I know lots of families that say pigs in the blanket are the hot dog dough wrapped around it hors d'oeuvre.. so we're both right🥰 I actually like calling stuffed cabbage pigs in the blanket because you use ground pork ( which comes from a pig) and you're wrapping it in cabbage which could be the blanket! you can either put it in the pot with tomato sauce or stewed tomatoes or you can bake it like my mother did it's so versatile😃
Mom made them with ground beef no mushrooms. She called them cabbage rolls. Mouth watering just thinking about them. Been years since then. Thanks for the warm memories. Your recipe looks looks yummy 😋.
Да, это голубцы! Только с грибами. Честно говоря, мне не понравилось наличие томатной пасты в начинке, в этом рецепте. А в соус, в котором готовится блюдо, мы добавляем ещё и сметану, чуть подсаливаем. Получается гораздо нежнее
I've heard that variations of cabbage rolls are made the world over. I am definitely going to steam my cabbage with milk or cream the next time i make cabbage rolls the way my grandmother taught me. Her version was more of a soup than a plated dish and was very simple: steam and cool the cabbage leaves and fill them with ground beef mixed with fresh bread crumbs, egg, and salt and pepper (it's supposed to be somewhat bland). Then she'd secure them with tooth picks and simmer slowly on a bed of chopped cabbage with canned tomatoes (in its juice). If necessary, adding water to cover. At any point in the simmering add sugar to sweeten moderately. Toward the end of cooking add lemon juice for a sweet and sour balance. (For ingredient amounts, cooks with experience and/or common sense can start with a little and adjust to taste.) We ate them with boiled potatoes in the bowl.
My mom did the ground beef, breadcrumbs, eggs, Romano cheese and rice and one strip of bacon in each cabbage roll and baked in the oven with tomato sauce 😋
I don't cook with cabbage often. Can I ask, why milk inside instead of water, since it appears to be dumped out anyway and the outer leaves used for the rolls?
@@Real_LiamOBryan No one answered and I don't know either, never used milk for this and I never cooked the cabbage this done before rolling... My method is to cut the core out and simmer in salted water using tongs to remove the leaves as the head of cabbage cooks. This way I don't have to remove as much stem, then add stuffing to the end of the leaf and roll up like a burrito with the stem on the outside, secure with a toothpick. The thin part of the leaf is inside this way. I honestly don't care for this videos version very much and prefer my mom's which I still make from time to time. It's more of a sweet and sour tomato sauce with onions and a beef and rice filling for the cabbage. The sweet and sour part is probably an adaptation from when they used to bruise and ferment whole cabbage leaves back in the day for the sour flavor but I use vinegar.
They are called Russian/Ukranian/ Polish Gulupzi! They are usually wrapped tightly in a roll and the most important part is they are served with sour cream! Delish! Thank you for sharing!
Golumbki in Polish. Both parents are 1st gen from Poland, large families and lots of women. They all made these and of course taught us. I even came up with my own"deconstucted" version which uses cabbage sliced into slaw and fried with the veggies and beef. Amazing! Thanks for keeping these alive!
Gołąbki is what it's called in Poland, only they are usually made into a roll (hence the common name cabbage rolls). If you are being lazy or can't find a nice large cabbage, you can use the same ingredients to make soup and it's quite good too.
Another good and easy way is to make it like a sort of bake, layers of cabbage, meat with rice, tomato sauce, and again same layers. Just bake it in a tray. Works well too.
It’s a shame people don’t have big families anymore, my mother used to make something very similar for all of us when we were kids. Thanks for the memories ❤
@@twinkletoes22221 Just try it. There are so many rules and regulations it is nearly impossible. Foster parents are bound by so many rules about who and where their charges can go that it makes things difficult. You can't just go to a local orphanage to invite kids. There are background checks and all kinds of hoops to jump through. Please investigate the possibility of fostering. Know that it's not easy, but it can be worth it.
Why would it be a shame for people to have smaller families? Such a strange thing to shame. No need to make an army of kids like in the old days when the kids would work the family trade.
😋 My mother used a mix of ground beef, rice, minced onion for the filling. Tasty with added raisins too, but not too many. Alternatively you could include chopped crisp bacon and chili flakes into the recipe shown. I just like a little spicy. Delicious any ways you do it.
@@valternullo3587 Thank you! My thought, too. Too fussy. The ingredients are wonderful but in my life they would come together in a soup or one pot dish. In fact, I think I'll try it that way. 😉
I grew up with similar recipes on both sides of my family - Ukranian and Polish. We called them cabbage rolls to translate them into English. similar ingredients but the filling had a meat and rice mixture. Always had to have them and pierogies at holiday meals!
@A Mari Hahaha! Do you remember either Baba making Horseradish around Easter? My God.... Great grandma would make us all leave the house. She'd say in broken English..."You sissies best leave now!" And she'd get to grating that horseradish root... It was just like Nepalm.😳 It'd just about burn your eyelashes off, even if you were in a different part of the house! And there was grandma... Sitting there grating that lethal stuff into a big bowl that was sitting in her lap... And she's ONLY holding a slice of bread in her mouth to deflect the fumes. We all thought she was Superwoman.🤣
cabbage rolls are traditionally made with a minced meat filling and gravy plus mashed potatoes as sides. I have never encountered the shown version anywhere in germany although it looks pretty good
John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Stuffed cabbage kept most of Europe alive during the many hard times those people encountered. Looks exactly like the many versions I've seen, made, eaten, and loved.
Aside from the milk on the cabbage, this is a traditional Easter European dish, commonly made vegetarian as seen here, or with minced meat. It can be with cabbage or grape leaves, usually both and the best ones are cooked in the oven in a roman ceramic pot.
My mom would cook them on the stove, then transfer to a casserole and bake in the oven. Always had meat in them. This does look like a good vegetarian alternative.
My family's cabbage roll recipe uses sausage and hamburger with the rice for stuffing. No mushrooms and definitely no soy sauce (allergies), but we use v8 tomato juice to flood a deep baking dish and bake the lot of rolls. The stuffing technique here definitely looks far more neat than we manage it. I'll have to try it out sometimes.
These are vegetarian cabbage rolls folks.
What sets this recipe apart is that she took the time to cook the cabbage nice and tender.
The key to good cabbage rolls is to make the cabbage so sweet and tender you want to eat that every bit as much as the filling. Also you do not want to have the cabbage seperate from the filling.
Cabbage rolls are a glorious European dish that could be appropriate for Christmas dinner. Most of us are probably going to put ground meat in ours but good recipe.
Супер,мне очень понравилось,как вы капусту пропарили с молоком,обязательно попробую👍,а ещё здорово придумали выкладывать капустный лист в пиалу - тоже применю,тем более у меня сейчас в морозилке лежат листья очень маленькие,лайфхак...и фарша нет,но появилась идея,что вместо грибов уже есть тыква под рукой👌
FABULOUSLY filmed and presented with no corny dialogue. I can't wait to try it! ... CONGRATULATIONS!!!
I agree very good
Love that filling technique with the bowl, I'll try that next time instead of cigar rolling.
Yeah looks easier..lol
I roll my blunts like this now too..
@@imjustarando7054 😂
😂😂😂
In the Polish culture, this is similar to how we make “Golabki” aka stuffed cabbage. But, I always precook the rice or its crunchy.
I’ve always just boiled the cabbage in water but I will try adding milk to the inside. Thanks for posting this video!
I couldn't tell if the rice was cooked or not.
Yes, we used to make my Babcia’s golabki… I haven’t made it in many years but want to make it again. Did you try the milk? What was it like?
Yes, I make those too! My Babci always pronounced it like “ga-lump-ki”
No dont do milk just do it the polish way no other way is better dont fall into a trap and wreck a dish
Gołąbki are baked, not boiled. Sauce goes at the very end. Plus they use traditional ingredients for this part of Europe, no Asian soy sauce etc
In Greece we make these stuffed with a ground beef mix and rolled like spring rolls, they are absolutely delicious
So känne ich das auch mit Mett und Reis ! Das ist ein Uhr altes Rezept. Aber sehr Gut.
Suffed cabbage rolls are made by every nationality by I would never cook it with milk!!
@@chewy5626 Wrong... XD
One of my most vivid memories of my visit to Greece in 1972 was the stuffed tomatoes. I wasn't a foodee but those stuffed tomatoes were heavenly! Also the gyros they sold on the street in Athens. I LOVED Greece - it is so beautiful with great food!
🌬🫒🥫🍅🍛 🌬🫒🥫🍅🍛 🌬🫒🥫🍅🍛 🌬🫒🥫 I'm FRENCH-CANADIAN & here we make with Ground Beef as well, plus we Mix in White Rice. We roll them all up, put them in a pressure cooker and top them off with Tomato Sauce & Paste, them Add lots of Salt & Pepper! We usually serve the Cabbage Rolls with Yummy Steamed🥔Potatoes!
🌬🍃C'est DÉLICIEUX mes amies...
The music is from the fifties, a peaceful time. It really adds to the whole thing. Good food, good family, good times.
This is similar to Greek Dolmades - we use grape vine leaves instead of cabbage and the filling is slightly different but it’s the same principle.
A lot of love goes into a dish like this
I’ve never thought to compare these to Dolmades, but you’ve opened my eyes lol. I love Dolmades.
If it doesn’t use cabbage and the filling is different, than That’s a different dish you’re describing 😳🤯but there are always ppl who need to add their two cents or drachmas. 😂
Ddr
@@CJ-oi7zm
OP said it is SIMILAR.
And it is, in that both dishes are leaves with stuffing in.
@@ExhaustedScarf huge reach, than one can say it’s like sushi rolls: seaweed sheets (leaves) stuffed with stuff, rice++++… 😂🤣🙃
I like the way she steamed and cut the cabbage to make the cabbage rolls.
For those that say life is too short for such fiddly cooking, I would say that life might be a bit longer if you ate more like this! 😄
yes, cooking for yourself is self care. If you don't care for yourself who does?
Love this comment ❤️
💣 💥
@@Brancaalice
LOL, that's true, skip McDonalds and prepare a real meal at home.
I just want to say the sound quality on all this was amazing. Super satisfying👍
All that was left was to add chocolate chips and vanilla essence.
Here in Germany it's called "Kohlroulade". It's usually made with ground Beef in it and served with mashed potatoes, rice or dumplings. It's delicious! 🥰
yeah, my mom made it
i was waiting for them to add the beef
Cause this didn't look quite like it
@@stephengibbs8342 I can see how that would definitely change the flavors and texture
This just looks like a gooey glop
I don't like cruciferous vegetables cooked. What does the milk do for the cabbage?
@@lisas5979
it softens up the cabbage, my mother always used water
but I need to try it with milk, might alter the taste a bit
I will be trying this ASAP thank u, I’ve got German in me love Cabbage 🥬 r Sauerkraut. From Debbie C. from Texas 😊
Das Rezept werde ich definitiv nachkochen! Vielen Dank !
I love the method of placing the leaves in a bowl for packing the stuffing rather than rolling from a flat surface which is messy. Looking forward to trying this ... looks so yummy!
agree much easier than cabbage rolls
mother in law made this , excellent
Si
No no bb
U can just hold n fold it in ur palm too, easy.
@@Emi-ii1dm great idea thanks for posting!
I'm from Switzerland. My mom teach me a similar receipt but made with savoy cabbage and for the inside a mix with potatoes and ricotta (if I right remember.) 😋
That sounds great!
That does sound really good.
My Grandma always made scalloped cabbage with milk, butter and bread crumbs. It is my favorite way to eat cabbage. I'll have to try this.
Curious how do you slice them for that recipe? Sounds pretty delish!
@@TheShoward67 just slice the cabbage, lay in dish, cover with milk and sliced butter on too sprinkle with bread crumbs and bake.
I’m guessing 350° for 25 minutes?
And I’ll have to try that! Scalloped cabbage sounds delicious. 😁👍🏻
@@JacqueBernadette 500 for 65 minute!!!!
What is the advantage/difference to cooking the cabbage in milk and water instead of stock?
I've never thought of cooking cabbage in milk
I'd personally rather peel and wash the leaves before cooking, but to each his own.
@@TheAutumnWind_RN4L this way they don't break
@@SeeWoelfin oh! Gotcha.
This question was also asked by someone. A reply that made sense to me was the milk cuts the smell when cooking, apparently used when cooking game also.
My family is Slavic American, and we have been eating varieties of stuffed cabbage my entire life but I've never seen the cabbage head steamed with milk.
Looks easy doesn't it? I'm going to try it out
What is the reason for using the milk to steam the cabbage rather than just water?
My daughter is currently nursing a baby with allergies to milk protein so we are having to steer clear of dairy and I would love to try these.
Thank you.
@@gracegoodenough5895 you can steam it with water. You don't need to do it for that long either just long enough to wilt the Cabbage so it's pliable to roll it or fold it.
@@gracegoodenough5895Use a plant milk substitute
@@gracegoodenough5895 I think that the milk might be thought to reduce smell in the house and it could make the leaves more tender. But nobody really uses milk much
Tank you Very much ❤ I rich the best in you life With Big love from Draper Utah Usa
Благодаря за новата рецепта, като ми втаса киселото зеле, ще я направя, много ми хареса! Аз съм от България, град Оряхово, област Враца!!! Желая Ви здраве и щастие, благополучие на Вас и вашето семейство!!!
Thank You for the great video! I actually saved this video to show my mom.
She is 50% Polish & 50% Ukrainian. We call these Halupkies. The Halupkie recipe my mom has been using since my great-grandmother taught her when she was a little girl is very simple and she explained that during the Great Depression they had to get the most out of the foods that were rationed or grown in a garden.
But, I think my mom will really enjoy hearing Abt this little twist you put on it!
Thank You!
Pozdrawiam Panią serdecznie.
Wszystkiego dobrego.
Same here. Very strange because I was planning on making it today and for some unknown reason thus video appeared on my feed 🤔 Have a great day 🙂
Thank you for giving me a name to call this when I tell my sister about this recipe.👍
does your mom or anyone else know why she used milk in the middle instead of just water?
Hey Paula!yup polish my family from Poland Both my Bakis made these and handed down we call them glumpki when I was little I called them go um keys haha we make these all the time sometimes I use palomini rice sub for regular rice for a lower carb and LOTS of fiber!
I actually think I'd like to just have the cooked cabbage head with some salt, pepper, butter, juice. And that's it.
Me, too, will have to try this method of cooking it!
Try cabbage soup ! YUM YUM ! Easy & especially delicious ! Kids can't stop eating it! =D
Try the Caldo Galego for the leftover cabbage leaves, it's a very filling and delicious soup.
Puts me in the mind of stuffed bell peppers. I will definitely be making this soon. Your videos with the soothing jazz music playing in the background, along with your smooth cutting blows me completely away 🙌🏾👏🏾🫶🏾👍🏾the best cooking channel by far IMO!
I didn't know where this was going so I stressed over that uncooked rice until the last step. 😀
me too. 😁
I thought the same thing 😅
It looks like an old traditional Romanian recipe called SARMALE. For packing, we use pickled cabbage leaves. I think the pickled cabbage it's harder to find now in Germany so he uses milk for soaking it without breaking it and mushrooms instead of meat. My grandma used pork or beef for stuffing. Boil on low heat for an hour and a half and eat with sour cream. Tips: 1. add the dried aerial part of the dill and mustard seeds to the pot; 2. the food is tastier the next day, after the flavors blend.
This sounds yummy!
Traditional Romanian Christmas dish that is and the stuffing is with Pork only in romanian tradition, however Sarmale are found all over Balkanic Peninsula
Now I know why rumanian kitchen is not exactly a famous one
That sounds delish. I like the seasonings in the Romanian recipe. Is it okay if you don't use rice? I would be afraid the sharpness of the tomatoes might not be buffered enough.
@@danacruz6423 the rice is what keeps the stuffing togheter
Since I use brown rice, I chose to cook the rice mixture on the stove top before stuffing into the cabbage wraps. Then proceeded with the recipe as shown.
Oooh good to know. I would prefer brown rice.
If you cook the rice before stuffing the cabbage wraps, then do you also cook the whole thing another 30 minutes? Thanks!
From Texas
I love hearing the children in the background! You are blessed !!!
Quite the trick! … putting the leaf into a bowl to fold in the sides for a neat little package! Might try it nrxt time making cabbage rolls too thanks for sharing!😊BEST..CHERYL🇨🇦🇨🇦🇨🇦
I taught my dad how to make these using a crock pot. We did hamburger and sausage together. Once he learned he thought he was the greatest chef ever!
Rest easy dad. 🥀
How long do you cook in the crock pot?
All day. We would throw them in the morning and they would be ready when I got home from work. It was a slow cooker so I would say about 6 to 8 hours.
@@janethodson2849 that’s the same way I do mine🥰 how are you doing today? Hope you’re having a peaceful day 😇
The Sausage killed him?
@@beefybuttercup2978 ???
My grandmother taught me this recipe. But to the rice mixture she would also add beef (and if she wanted to make it really special, she’d add some sausage too - yumm!) and then we would fold them up tightly like you would a burrito or an egg roll. I loved this dish... thanks for the video, reminded me of her. Bless her heart.
Yep. I believe that’s a Slavic dish.
I was about to ask could the mushrooms be replaced with meat. Thank You
Muy rico desde Uruguay pero mi mamá lo preparaba diferente eramos muchos y lo hacía más fácil 😉
I'd use both the beef and mushrooms and I'd substitute celery seed for the caraway. Can't stand caraway. I wonder what it would taste like if you used a BBQ sauce instead of more tomato paste to make the poaching liquid...
Grandparents are truly a gift from the universe anyone lucky enough to have had even 1 good one is blessed
Это моё любимое блюдо, у нас это называется «Ленивые Голубцы». Меня научила это готовить моя Бабушка. Капусту нужно было отварить, сделать начинку из мяса, риса, овощей и всё это завернуть в листочки капусты 🥰 Сейчас моей Бабушки уже нет со мной, я благодарна ей за рецепт и продолжаю это готовить 🥘🥰 Скажите пожалуйста, а зачем наливать молоко в капусту при варке?
My German immigrant grandmother would make this, except she would also add ground beef to the rice mixture. She would roll it up, vs the bowl method here but either way…it’s absolutely delicious!!! It was, & still is one of my favorite things to make & eat! As a side note, I’m now 46 & married to a Russian immigrant & he uses all the same ingredients except, they are all put & cooked in the same pot & is eaten as a soup. Both ways are scrumptious! 😋😋
Wow that's great !
You are RIGHT, because, without grounded beef, this recipe is almost nothing!...
Possibilities are endless sausage too or brats
Sarma
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I am making this tomorrow night!!!! Anxious to see how the mint enhances the flavor!!!! And watching you make this was so relaxing. I’ll have a glass of white wine and enjoy my kitchen while naming this delish dish, have dinner and a movie! Nice…very nice! I’ll be letting you know! Thanks for sharing
How did it turn out?
Hi there😊how’s it going with you today?🥰 hope you’re having a peaceful evening 🌹
This looks so delicious. I will definitely try it out! Greetings from Egypt.
Looks really good. I especially appreciate some of the technical suggestions, as to how to cook the cabbage, and how to cut the cabbage leaves, and fill them. Also as how the tomato sauce is made. Some interesting seasonings too.
If I may ....I'm from the south. We prepare it all kinds of ways. Boil , fried , steamed... sometimes..RAW
As for tomato 🍅...sause or paste ?
@@stefanpigford2620 ö
I love Polish Gołąbki, similar but with meat. Also an old friend from Hungary used to make them and before the finish, poured sour cream over them and browned them under a grill. All so beautiful and tasty. I like yours too.
I do the same bit don't cook cabage
Hungarian neighbors use to make them all the time, didn't precook the cabbage (nor remove the tough part) and replace mushroom with meat (pork/beef/chicken and sometimes combinations) they also just cooked them in straight water with salt (also they didnt use tomato paste either)
...wenn das mal nicht gewollt ist...klar ~kann nur ein Schelm sein 🤗mir geht's genauso. Aber werde ganz bald nach bruuzeln.Sieht klasse aus.
@@enriquedossantos3283 Merci♡für eine gute Weitsicht
Moaning Marla? Hi
The rest of the cabbage after bigger leaves from outside taken away should be added to stuffing
Good idea!
Pysznie wygląda. Pozdrawiam
Correct, I usually save it and add it to the stuffing for pastas
Good idea!!
Hungarian neighbors use to make them all the time, didn't precook the cabbage (nor remove the tough part) and replace mushroom with meat (pork/beef/chicken and sometimes combinations) they also just cooked them in straight water with salt (also they didnt use tomato paste either)
I think thats almost an entirely different dish. .. My parents made the same thing you are talking about. Just called them cabbage rolls. Delicious.
So not the same 😌
Mensch sieht das gut aus ! Viele Grüße aus Hamburg, Michael 🤓
I love when people from all over the world share recipes, we have more similarities than we could imagine! Ahhh, smells wonderful 😘 🥂❤️🇺🇸
Hi Maria...I also love cooking and experimenting with recipes from all over the world...Many years ago I used to frequently travel internationally, & then I Lived in Southeast Asia...Decades later I still cook my old favorite international recipes...I love cooking.❣
I love it also ! Makes a good quality life.
It's true. We have almost the same recipe in Ukraine and 'holubtsi" as we call them is one of the dish of our national cuisine. :)
... and we have more differences what our politicians allow us to speak about. Fact.
@@sunnyjim1355 And you acquired your rudeness where little fella? Amazing people like you come to a nice platform and have to instigate discord and hate.." fact*
Cabbage packages. I have eaten these as early as the late 1960s in Singapore. Basically, you can put whatever fillings you like into the packets. Next, steaming the cabbage is to soften the leaves in order for the packaging. The milk is to give the cabbage flavour. You can use stock or even puree of vegetables or fruits. Best to contrast the taste of the leaves wrap with the taste of the contents for savory kick.
Pan fried or tempura oil fried can also be alternatives to the last stage steaming.
That is a lot of great ideas. Thanks !
@@skipwaldent8465 try to not 4get me while you enjoy. Eh?
@@weikwanglee4383 I will remember you ! Thank you !
We call it dolmeh in Iran, it has 2 kind of sauce one the same like video and another with pomegranate paste. Also we use many different veggies instead of cabbage as pocket rolls, such as grape's leaves, eggplant, tomatoes, onions
@I'm actually it's very popular in whole Middle East. Search for grape leaves dolma recipes
Pomegranate paste? There is an ingredient I've not heard of. I'll have to learn more.
We have the best little Iranian restaurant in my neighborhood, here in New Orleans. I will have to try dolmeh with my next meal 😍
@@Duke_of_Prunes share your experience 😊
@@sh-kl5im You Iranians are always so nice. One day I hope to visit.
Wow that looks amazing. 😋 I love your music too.
Boiled cabbage served hot in a bowl with butter or margarine, salt& pepper, and cider vinegar to taste is another favorite of mine. The vinegar brings a sweet taste to the cabbage.
Braised cabbage with apples, bacon and cider vinegar is my favorite.
A cosa serve mettere il latte nel cavolo? Le foglie non le potevi rompere prima? Il cavolo con il latte che fine ha fatto
@@playBatTube i think the milk makes it more tender
Then you will LOVE CABBAGE cut into chunks and cooked covered on lowest heat with a generous amount of BUTTER alone. NO NEED TO ADD WATER! YUMMYYYYYYYYYYY!!!
@@nathanheng8954 wow that sounds amazing gonna have to give that a try thanks for the suggestion!
I definitively gonna try but half this recipe and half with sausages without the soy sauce. Love the way you simplify the stuffing technique!!
Hello how are you doing 😊
Cabbage is so underrated in some parts of the world, but thankfully also appreciated by many peoples and countries!
Luckily we all have our fave cabbage dinners (bubble and squeak!) and ow much richer we are for being able to share like this. Time for the world to unite over cabbages, not fight over ideas fed to us by politicians and MSMedia
@@helenturner4506 Yes! Us born to be free cabbage people must stand up for ourselves, united! ☺
Hola, en mi pais Ecuador se llaman niños envueltos, desde pequeña los comía y ahora a mis 75 años los veo, pero si los he hecho. Gracias
Good tip for forming the cabbage rolls. I will try this someday. Seems delicious.
Hey there, how’s it going with you today? Hope you’re having a peaceful day 😇🌹
Looks delicious! I'm curious what you did with the rest of the cabbage, looks like it had more than 9 leaves.
When I make stuffed cabbage I chop the rest of the cabbage up and put it in the mixture. It gives you more rolls. Another way I sometimes make this is to make a casserole out of it by cutting the entire cabbage up finely and using it as an ingredient.
Se ve muy apetitosa la receta, conseguiré los ingredientes y la prepararé y les estaré comentando. Por ahora, sólo observo para no omitir ningún detalle.
Suyu ç ol k fazla fırında daha iyi olur gibi geliyor bana lahanalar turşuluk gibi çok sert gözüküyor sütte konsa göre uygun deyil damarlar alınsada
@@ercanoztezcan7022 La búsqueda de Suyu ç ol k fazla fırında daha iyi olur gibi geliyor bana lahanalar turşuluk gibi çok sert gözüküyor ... no obtuvo ningún resultado.
Sugerencias:
Comprueba que todas las palabras están escritas correctamente.
Intenta usar otras palabras.
Intenta usar palabras más generales.
Prueba a usar menos palabras😄
Lol i was searching for cauliflower steak and realized at the end THIS is cabbage LOL I love stuffed cabbage lol I definitely need to try this lol Thanks lol
I normally just cut the cabbage into quarters and remove the core, then put in a pot, cover with water and boil for 20 mins to half hour. I love it with butter and a bit of salt and pepper. Great side dish.
Can someone tell me what "Herbs of Province" means? I'm thinking "Italian Seasoning?"
Devine!!!
predictiontutorials.blogspot.com/2022/11/valance-bond-theory.html
@@JeannePsalm91 Kräuter der Provence, herbs de Provence. A very common Mediterrenian mix of dried herbs, the name alludes to herbs that grow in regions like the Provence (France). I think it contains thyme, rosemary, lavender, ....
I've only seen stuffed cabbage with meat and I'm a vegetarian now so I love this version and can't wait to make it!
No that is not meat, but Mushrooms, just look at again carefully.
@@anuragverma3074 reread what was written...you didn't get it right
@@anuragverma3074 that isn’t what they said
Reminds me of my mother; She used to make these many years ago, and I never took time to learn it so thank you very much; I will definitely try this at home 😊
In Croatia and Serbia it’s usually made with beef or pork and called Sarma. It’s also has sauerkraut put on top when baked. Served with mashed potatoes on side. My dad and I just made it last week! So good!
I love sauerkraut!
He take recept from someone from Balkan
This is a an Ashkenazi recipe. That is why it is all screwed up.
In Finland these are called kaalikääryle (~ gabbage roll). The filling is a bit simpler and instead of boiling again they are baked in an oven without surrounding broth. Served with lingonberry jam and a side of potatoes (mashed or boiled).
That sounds so weird but i would probably devour a plate of it that way.
The bread dumplings are the thing I remember most about growing up with my Bohemian Grandmother, we are part German and Russian as well, living in the States. Things were simpler and so much better then
Cooking or baking in the bowl?
Food, prep makes me hungry
I love to salt the core and eat it while I'm cooking.I have never made cabbage this way but I definitely will.Cabbage is a common dish here in the South.👩🏻🍳🧅🍅🥘❤️
It looks delicious 😋. Good music. Very nice presentation. Thank you for sharing.
A friend from Bulgaria makes them with grape leaves… on top a little yogurt. We make them with ground beef… delicious 😋
To prawda, mnie nauczył mąż, który pochodził z Bułgarii🙂
In middle east they use grape leaves and ground lamb meat with nuts -it is so good .
I'm Appalachian American and cabbage rolls are a holiday staple. We use ground meat and morrell mushrooms.
I've honestly never cooked anything beyond mac & cheese and fool proof simple things like that but I'm finally going to try this tomorrow. Wish me luck! ....
I hope you enjoyed your new meal 🙂👍🏻
My great grandmother was Polish but her parents moved to the U.S. when she was only 3. I grew up thinking Cabbage Rolls were a common dish and I didn't realize how rare they are in the U.S. until I was in high school! Never had mushrooms in them though. I may have to try that.
🍄🍄🍄🍄🍄🍄🥯🥨🥨🫐🍎🍄 Stuffed Mushrooms with cilantro carrot and beefmix🐾🐋🐥🦇🦛🐭🐭. Mouse
"Gołąbki" po polsku 😄
@@aleksandragalas356 Dokladnie i moja mama czesto robila je z grzybami szczegolnie jak zbieralo je sie w lesie .
My ancestors were Polish and Greek (a naughty combination) and I was born in Romania. We always ate cabbage with beef and pork mixed together. For me it is the best way, to eat cabbage rolls...
I live in a partly vegetarian household, and after seeing this I have hope of a tasty enough result to justify the time spent on to make cabbage rolls.
I can't believe I sat and watched stuffed cabbage that I've been cooking for years lol. I thought it was going to be something different.but it still was a good video. Jazzy music and clean kitchen!!
I have been making them forever. Buckwheat and mushrooms are great as well for vegetarians or mince meat and rice. Very easy to make. thank you for your version 👏👍
Cooked rice?
@@rumpanuthabetha Yes. Cooked rice 🍚
Quite possibly the best stuffed cabbage my wife and I have ever had. We Actually prefer this to Greek Style stuffed cabbage.
Stuffed Cabbage leaves!!! One of my favorites...we usually use ground beef and we bake the instead of stewing on the stove but the outcome is still delicious 🤤
Mmmmmmmm
This made me hungry 🤤 I bet a little bit of feta cheese or goat cheese would be amazing in this too!
In Serbia it’s a national dish called Sarma. It’s also made with sour cabbage. Great channel! ☺️
Yes, this is a very well-known Polish dish too that l make often (I am half Polish and l always had these as a little girl). We call it stuffed cabbage rolls. In Polish its Golabki / Golumkies / Golumpkis). You can put meat or anything you like and it's so yummy and magnificent. Danke.
Is the Polish version made with soy sauce?
My grandmother used to make this with beef (instead of mushrooms)... I think the rest of the recipe is nearly the same as I remember there being rice in there too.
@@idunnosomethinclever9227 we do with a tomato based sauce. 🌸
@@dave.in.oregon yes we do that way too with rice. It's so yummy. 🌸
@@dave.in.oregon you right , you put to polish recipe meat and that main difference
German version is good for vegetarian
My Hungarian grandmother made something similar to this, but she would add shredded cabbage, smoked sausage, and chicken drumsticks to the broth. I hated it when I was a kid but now I crave that flavor!! This looks delicious
Sarmale romanesti !!
How old are you (approximately 😉), and where from?
Me too!
@@samuelluria4744 weird ass foo
廠🎉
I have a similar recipe from my Grandparents from Poland. It added hamburger. It was baked with bacon layered over the top. Delicious! Feel free to simplify and use whatever spices you desire. This recipe has many more spices and we didn't use mushrooms. Looks like a good vegetarian version. .
Looks so appetizing I will definitely try making. It' looks so delicious 👍
My mom's used hamburger rice and bacon too, it was delicious!!😋
My grandmother and aunts made “stuffed cabbage” when I was growing up. Was basic recipe but without mushrooms or soy sauce, and ground beef was added. We loved it!😋
U nas w domu też było z wołowiny z rosołu przesmażonej z cebulą i przyprawami. Bez przecieru, grzybów i soi. Za to z gotowanymi łazankami.Bylo pyszne.
That's exactly what this recipe is missing.. protein, aka meat.
Golabki
@@GoodEatsWithShad Exactly, that's how my Babcia did it. I don't know what this is. Some people like mushrooms, ok, but, I'm never making it like this.
@@GoodEatsWithShad
Everything is perfect visually, clean, fresh produce, chopping , cooking, serving food-brilliant! Camera angles - perfect, showing ingredients & how to make each dish, easy to follow. Loved watching (now subscriber) & dishes look so delicious. Loved just music & no talking & nails were perfect length colour & shape for a cooking video.
I was also looking at her perfect nails..even the sound of the veggies being cut was pleasant...only using a metal spoon to scrape the rice out of the T Fal pan..made me cringe.. its not gonna last if she keeps doing that.
Didn't see any cleaning of the cabbage. Also irritating watching amateur chopping
Love the ikea cutting board🤗
Looks very interesting. I don’t really care for mushrooms or mint but when mushrooms are cooked into something I don’t mind them too much. Very interesting techniques
Ok, anstatt Pilze und Reis nehme ich Hackfleisch. Nennt sich Kohlroulade.😋
Okay versuch mal was für Tiere und Umwelt zu tun und koch öfter ohne Fleisch.
M
@@valentinabelladonna6159 de je
@@valentinabelladonna6159 Dann müsste ich ja Pflanzen essen und damit esse ich den Tieren ihre Nahrung weg. Außerdem sind Kohlehydrate ungesund. Seit Erfindung der Landwirtschaft leiden die Menschen an Herz-Kreislauf-Erkrankungen, Diabetis, Zahnfäule usw. Der Jäger und Sammler hatte die Konstitution eines Olympioniken. Also, mehr Fleisch essen und Früchte. Ich bin auch bereit nur noch Wild zu essen aber da gibt es nicht genug von. außer natürlich die Hälfte der Menschheit hört auf zu existieren.
@@valentinabelladonna6159 try not telling other people how to live their life. Nothing wrong with eating meat. Get off your high horse.
If you like this you should definitely try romanian sarmale, and serbian sarma. Main difference is you use fermented cabbage leaves or you can soak them in salt and vinegar and then boil to make the leaves soft enough to roll, and you use ground pork and rice for the filling. I also personally add whole sprigs of fresh dill and thyme and smoked pork ribs when possible to the pot
Yes, sounds yummy similar to Hungarian and Polish stuffed cabbage. Sauerkraut, stewed tomatoes and plenty of sauted garlic with paprika is the delicious Hungarian version. Your recipe is healthy and oh so delicious.
These are vegetarian cabbage rolls. Served with sour cream.
Bulgarian sarmi(stuffed cabbage) using the same method. For a fast way we boil the cabbage in salty water but never ever taste the same as fermented one.
Oh man! That sounds delicious!😋
Awesome yummy it's good!!💓⚘😊😘💞
Looks delicious! I'm going to try to make an Italian version of it! 😜
I had never thought about stove top cabbage rolls. Another way to work with the cabbage is to freeze it, as it thaws the leaves wilt and are very pliable and easy to wrap.
@IMB the whole head in the freezer. or you can cut everything up and cook as a soup, which is called lazy cabbage rolls
curious
how would you do them if not on the stove top?
I grew up in South Africa, and I remember my mother made a similar dish making raw meatballs and wrapping the cabbage around it and cooking it on the stovetop with a variety of vegetables and making the watery sauce thick with a brown soup/sauce powder.
My family made this all the time..I have family from Germany .. my great great-grandparents came over from Germany ..the recipe was called pigs in a blanket. You used pork to stuff with rice! Bake in oven ! My mom would bake so it was crispy! I loved dipping pig in the blanket or stuffed cabbage in hot spicy mustard!!! 😃
pig in the blanket is made with a dough cover not cabbage
@@nataliedyck8312 you are right in one hand some family see pigs in a blanket as a little hot dog that you take dough wrap it around it and put it in the oven... but lots of families that have German ancestry in the Pennsylvania area call it pigs in a blanket basically stuffed cabbage. I know lots of families that call it pigs in a blanket and I know lots of families that say pigs in the blanket are the hot dog dough wrapped around it hors d'oeuvre.. so we're both right🥰 I actually like calling stuffed cabbage pigs in the blanket because you use ground pork ( which comes from a pig) and you're wrapping it in cabbage which could be the blanket! you can either put it in the pot with tomato sauce or stewed tomatoes or you can bake it like my mother did it's so versatile😃
@@71mrspeel very interesting.
I have German ancestry as well.
I use only ground beef for the cabbage rolls as we don’t do pork besides farmer sausage.
Great video. Instead of rice try cooking with buckwheat. Makes the dish even better. I am Slavic so this is popular in all Slavic countries.
I like to substitute the cabbage for green peppers and the mushrooms for ground beef.
That's how my great grandmother from Hungary made them. We still do!
Mom made them with ground beef no mushrooms. She called them cabbage rolls. Mouth watering just thinking about them. Been years since then. Thanks for the warm memories. Your recipe looks looks yummy 😋.
Да, это голубцы! Только с грибами. Честно говоря, мне не понравилось наличие томатной пасты в начинке, в этом рецепте. А в соус, в котором готовится блюдо, мы добавляем ещё и сметану, чуть подсаливаем. Получается гораздо нежнее
Muy parecido al malfuf árabe (rollitos de repollo, cambias los champiñones por carne de cordero).
You are right, with ground beef they are tastier, stronger, we also call them cabbage rolls
@@zinaida81396 ---'Mmmmm'-!!!-!!???-('Sour Cream'!!!-'Soundzzz-'GR8'!!!-!!-))))-
THANKS'-!!!-!!)))))
My mom did that too. I miss her cooking.
I've heard that variations of cabbage rolls are made the world over. I am definitely going to steam my cabbage with milk or cream the next time i make cabbage rolls the way my grandmother taught me. Her version was more of a soup than a plated dish and was very simple: steam and cool the cabbage leaves and fill them with ground beef mixed with fresh bread crumbs, egg, and salt and pepper (it's supposed to be somewhat bland). Then she'd secure them with tooth picks and simmer slowly on a bed of chopped cabbage with canned tomatoes (in its juice). If necessary, adding water to cover. At any point in the simmering add sugar to sweeten moderately. Toward the end of cooking add lemon juice for a sweet and sour balance. (For ingredient amounts, cooks with experience and/or common sense can start with a little and adjust to taste.) We ate them with boiled potatoes in the bowl.
،🌺
My mom did the ground beef, breadcrumbs, eggs, Romano cheese and rice and one strip of bacon in each cabbage roll and baked in the oven with tomato sauce 😋
my first boyfriend was Polish and his mum made a dish like this. I loved it. i have tried in the past with no direction, so am trying this today.
I don't cook with cabbage often. Can I ask, why milk inside instead of water, since it appears to be dumped out anyway and the outer leaves used for the rolls?
@@Real_LiamOBryan No one answered and I don't know either, never used milk for this and I never cooked the cabbage this done before rolling...
My method is to cut the core out and simmer in salted water using tongs to remove the leaves as the head of cabbage cooks. This way I don't have to remove as much stem, then add stuffing to the end of the leaf and roll up like a burrito with the stem on the outside, secure with a toothpick. The thin part of the leaf is inside this way.
I honestly don't care for this videos version very much and prefer my mom's which I still make from time to time.
It's more of a sweet and sour tomato sauce with onions and a beef and rice filling for the cabbage.
The sweet and sour part is probably an adaptation from when they used to bruise and ferment whole cabbage leaves back in the day for the sour flavor but I use vinegar.
I am an Indian spiceman die hard vegetarian foodie you made my day thank you my dear it's so very perfectly made well balance too
They are called Russian/Ukranian/ Polish Gulupzi! They are usually wrapped tightly in a roll and the most important part is they are served with sour cream! Delish! Thank you for sharing!
Golumbki in Polish. Both parents are 1st gen from Poland, large families and lots of women. They all made these and of course taught us. I even came up with my own"deconstucted" version which uses cabbage sliced into slaw and fried with the veggies and beef. Amazing! Thanks for keeping these alive!
Gołąbki
Gołąbki is what it's called in Poland, only they are usually made into a roll (hence the common name cabbage rolls). If you are being lazy or can't find a nice large cabbage, you can use the same ingredients to make soup and it's quite good too.
I love Gołąbki!!! I had it when I lived in eastern Poland 7 years.
Or throw it all in and make a hotdish.
Another good and easy way is to make it like a sort of bake, layers of cabbage, meat with rice, tomato sauce, and again same layers. Just bake it in a tray. Works well too.
@@krismajew Yes, kind of like a lasagna is made.
My Grandma is from Poland we call them Golompkis
It’s a shame people don’t have big families anymore, my mother used to make something very similar for all of us when we were kids. Thanks for the memories ❤
Your kidding right? There are 200,000 orphans in Canada and 3,000,000 in the US. Don't s'pose you'd invite them over
@@twinkletoes22221 Just try it. There are so many rules and regulations it is nearly impossible. Foster parents are bound by so many rules about who and where their charges can go that it makes things difficult. You can't just go to a local orphanage to invite kids. There are background checks and all kinds of hoops to jump through. Please investigate the possibility of fostering. Know that it's not easy, but it can be worth it.
I don’t really understand what this has to do with large families
@@eleo_b one cabbage makes a lot of parcels/rolls. And it’s quite a lot of work for just a couple of people to enjoy.
Why would it be a shame for people to have smaller families? Such a strange thing to shame. No need to make an army of kids like in the old days when the kids would work the family trade.
Thanks 🙏🏻 from Australia 🇦🇺
😋 My mother used a mix of ground beef, rice, minced onion for the filling. Tasty with added raisins too, but not too many. Alternatively you could include chopped crisp bacon and chili flakes into the recipe shown. I just like a little spicy. Delicious any ways you do it.
My grandmother called that kapusta.😋 it was delicious Grandpa was Romanian & Grandma Yugoslavian.
And thanks to my mother a pinch of Italian!👍🏼😉
@@arealhauntedhouse41719mmmĺ
@@robinmonteiro5473 Excuse mE,,,,, Robin what the f*** is that supposed to mean!?💀🚩
It wouldn't be in reference to a 9 mm gun would it❓
Too much stuff to do
@@valternullo3587
Thank you!
My thought, too. Too fussy.
The ingredients are wonderful but in my life they would come together in a soup or one pot dish.
In fact, I think I'll try it that way. 😉
I grew up with similar recipes on both sides of my family - Ukranian and Polish. We called them cabbage rolls to translate them into English. similar ingredients but the filling had a meat and rice mixture. Always had to have them and pierogies at holiday meals!
Same here. In fact my kids would rather have perogies and cabbage rolls, over turkey any holiday
Wonderful
Golubcy
@A Mari
Hahaha! Do you remember either Baba making Horseradish around Easter?
My God.... Great grandma would make us all leave the house.
She'd say in broken English..."You sissies best leave now!"
And she'd get to grating that horseradish root... It was just like Nepalm.😳
It'd just about burn your eyelashes off, even if you were in a different part of the house!
And there was grandma... Sitting there grating that lethal stuff into a big bowl that was sitting in her lap... And she's ONLY holding a slice of bread in her mouth to deflect the fumes.
We all thought she was Superwoman.🤣
Did you also have pupcin/mushroom soup, halushki, kolachi and oplutky on Christmas eve?
cabbage rolls are traditionally made with a minced meat filling and gravy plus mashed potatoes as sides. I have never encountered the shown version anywhere in germany although it looks pretty good
Without meat, is NOTHING!!!
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
This is actually called stuffed cabbage. , polish/ Hungarian .
Yo viví 20 años en Alemania nunca lo vi q lo coman...solo los yugoslavos y servios
@@MAM70370 That’s because people make it at home… you don’t see it in restaurants . My Mom made it with minced meat inside
Try making this with sauerkraut in the pot (with some of the sauerkraut juice). Yum.
Stuffed cabbage kept most of Europe alive during the many hard times those people encountered. Looks exactly like the many versions I've seen, made, eaten, and loved.
Aside from the milk on the cabbage, this is a traditional Easter European dish, commonly made vegetarian as seen here, or with minced meat. It can be with cabbage or grape leaves, usually both and the best ones are cooked in the oven in a roman ceramic pot.
My mom would cook them on the stove, then transfer to a casserole and bake in the oven. Always had meat in them. This does look like a good vegetarian alternative.
Probably came into Eastern Europe during the Ottoman empire.
Mom called them hollachies (probably originally holishkes) - ground beef and rice in cabbage with tomato sauce. Yum!
Wow. Amazing. Wish I had come upon that when I was in Germany.
You are a rock star! I had cabbage at home and WOW!!! This recipe came out amazing!!!!!!!
My family's cabbage roll recipe uses sausage and hamburger with the rice for stuffing. No mushrooms and definitely no soy sauce (allergies), but we use v8 tomato juice to flood a deep baking dish and bake the lot of rolls.
The stuffing technique here definitely looks far more neat than we manage it. I'll have to try it out sometimes.
Soy sauce is evil.
Same recipe. We call it glumpky.
Same here. We don't pre-cook the cabbage, that seems better. Our tomato sauce contains a big dose of vinegar.
Gotowaniezup
Hmmmmm. Ill have to try it with sausage meat instead of ground beef. Sounds delicious 😋