I made this for my husband and our best friend last night. Our friend said these were the best cabbage rolls he's ever had. They were the best I've ever had as well!
I have learned so much from your shows! I volunteer at a Men's Wellness Club, and I sometimes cook for the weekly gatherings. My cooking has improved tremendously, and I am getting compliments on the food. Merci Jean Pierre. Grazie mille.
I find when I do these meals at the local community center, once in a while, I do a fine dining experience, with white tablecloths and silver candlesticks, I use his recipes and it goes done very well most, of the tableware I get at charity shops very cheap as no one can be bothered cleaning the silver, or they don't want odd crockery sets. The best thing is the volunteers dress up as waiters and the guests in black tie, if they have them, and bring some wine, and it's just a fantastic night, which is looked forward to with anticipation because most of these elderly men only get out a few times a year, and at Xmas, the police bagpipe band and sword dances come in and, it brings the house down, On most occasions, we ask the local supermarket to donate the food and last time the checkout people even came down and acted as hosts, It makes such a difference to the old people and gives the younger one the experience and joy of giving Keep up the good work, Talking saves lives
Here in Bulgaria we call this dish '''' sarma'''. It could be done with cabbage leaves or with vine leaves. But you put this dish to another level. Thank you chef Jean-Pierre!
High my family has Greek and Scottish Irish Welsh French and far back a bit of Norwegian ( Viking) and even mid European... mixture I know..we call ourselves the fruit salid family ha ha ha But our tasts in food ranges ...close to Greek and Scottish Irish and European foods ....cabbage is used a lot and vine leaves use sometimes with mince etc we change the resepies according to the feeling for change .the variation is endless
We just absolutely love you and your cooking! My husband and I always look forward to your new weekly recipes. Never change for anyone-keep teaching and explaining for as long as you like! We have learned so many skills from you. We love your life too! God bless you Chef Jean-Pierre!
I love watching you prepare and cook, as does my 17-year-old son. I loved your quote this morning, "We're not putting a man on the moon; we're cooking." 😊 You make everything look yummy, but most of all, FUN! Thanks for the recipe.
This looks great! I love the red pepper coulis idea with it. It might be fun to come up with recipes for different meat stuffings, lamb with mint leaves might be interesting.
NEVER NEVER NEVER stop telling us your many stories. They are every bit as entertaining and informative as your culinary lessons. I'm still waiting for a show on SPICES
@@canadianjaneoriginal and please don't have us buy hundreds of dollars' worth of spices, then tell us to throw them away in 6 months like everyone else does.
@@KV-nh1ts I've been freezing the fresh herbs and spices that I've purchased. They seem to do very well in the freezer. I guess you would want to use only fresh in a dish where it is important to have fresh. As Chef says they keep 17 years in the freezer 😂👍
I went to the market bought everything to make the red pepper coulis. Made it last night it is so amazing. I have made red pepper relish for years and roasted red pepper soup but this sauce is beyond delicious. Chef Jean-Pierre is a very excellent teacher.
Oh my goodness this looks fantastic. Cabbage rolls and stuffed peppers have always been my favorite. I haven't made them in years and I think it's time. Thank-you Chef for the trip down memory's lane and the stories you pass on
First of all, I NEVER thought chef would take my request of making golabki seriously!!! These cabbage rolls are definitely not like my Polish ones I make. But, Holy Smokes! They look delicious! Your videos always give me a new prospective on dishes! Thank you! I enjoy watching you create in the kitchen!
I LOVED this video! I'm definitely going to be trying this recipe for sure! You are very enjoyable to watch, Chef Jean-Pierre, & please don't be afraid to share stories. I would LOVE to hear them!!
Chef I just want to say a sincere thank you to you and your team. What a pleasure it was watching you cook in this video. It is my first time watching one of your videos but the nostalgia I felt was like being a kid again watching Food Network and being in awe of the creativity and fun of food. It brought me so much joy rediscovering why I love cooking from watching this. Cheers and best to you!
Chef, unless it is too expensive, we all like LONGER videos with full details and your fun personality. Please, on TV I know why, but with your own, I don't care if it is 2 hours. We ALL want to hear the stories. Please don't say you don't want to say the video is too long. When making good meat, show us the timing for the vegetables and potato smash. You have recipes for those, but it is math and art to know the timing. What a great recipe! I will make it soon. I have doubled my exercise routine so I can have more. But I get more joy from seeing happy faces than eating much.
I sure wish this man had been my instructor in culinary school. I was learning to cook for the military and the instructor we had was some kind of industrial robot. I could have sure made some Marines day brighter with some good food and a good attitude!
Late autumn is cabbage time. I´m using a recipe from Eastern Europe to pickle the whole cabbage (white or red) in a barrel and have the whole leaves for Cabbage Rolls with excellent flavour. But I like your Cabbage Rolls much more. I will try this with my pickled cabbage and a turkish sausage called Sucuk. Cheers from Germany, Bernd
Don't worry about your talking i love the way you tell us about stories and recipes you teach us alot and intertain very well we love every thing you do ❤❤❤❤
I get so excited when I see I have a new notification from the chef with another fantastic recipe! I feel like I am getting a gift each time. Thank you!!
Just a heads up everyone, The stuffing is good, Just make sure that you fully cook the cabbage beyond the point where it pulls off the cabbage. I did not. It was near raw when out of the oven and my husband peeled it off the filling. 45min at 325* does not cook the cabbage. The red pepper sauce was delicious and a nice recipe to add to your repertoire! Lastly, although prosciutto will be part of my "last meal;' it will not be cooked. I added it here despite my reservations and it confirmed that for me - cooking prosciutto ruins it,. So this is worth making, You learn a lot. It is pretty on the plate that I will do it again, I scooped out all the filling and will use it as a delicious bolognese. Thank you as always chef.
I always love watching how you take such great care and get wonderful results when you prepare food. I do stuffed cabbage but a little different, however your way looks fabulous and I have a cabbage in my fridge so this is Wednesdays dinner, gotta do it your way. Thank you Chef🥰
Looks amazing!!! Also I’m polish and make golabki often & have no problem with rolls …rather easy but always willing to try something new/different…especially yours … bcuz you make it fun & 😊 ty chef
Another great one Chef. My daughter loves the Stuffed Pepper's recipe of yours so I will be trying this one on her next. Nowadays it's hard to get kids to like anything but fast food, but she asks me if The Chef, as she calls you has made anymore recipes that she might like? We'll this one is next on the Menu for sure Sir!
The ladle truck is really great! These look amazing. I had a Croatian friend who made them with ground ham. She said that was traditional in her heritage. I made yiur Shepards pie yesterday and it was amazing.
This our classic dish my grandma made here stuffed cabbage and had the cabbage from the big Barrels cabbage w spices to sour with s plate and. Big rock to hold it down she made hundreds then put a n. Big pot e sausage pork to use to get with a string on it that butcher shops use to hang and smoke she also made sauerkraut and tomatoes layered in a big big stockpot cooked all night on low
I know this is an old video, but if you see this comment. A good trick to have nice plyable cabbage leaves is to freeze the head of cabbage and then unthawing it and every leaf will be easy to work with!
This is one of my favorite dishes, but oddly never actually make myself. Here in central Pennsylvania they are very popular, we call them cabbage rolls, stuffed cabbage, and I think stuffed pigeons or stuffed flying pigeons for some reason. Here we usually use seasoned hamburger with rice and stuff the cabbages and cover them with some form of tomato sauce or spaghetti/pasta sauce.
@@tindekappa9047 Here it's called ground beef or ground hamburger. It's basically a block or tube of the same stuff that is formed into hamburg patties. It's probably the same as minced meat where you are. Here, minced meat is usually ground beef with spices and sugar that is used to make minced meat pies.
@@PatrickDKing Interesting. I think we call the machine we run the meat trough a mincer so that's why we call it mince or minced meat. It's basically what you'd make hamburgers or meatballs out of.
This is a version of one of my favorite dishes, I'm going to try the filling and sauce! It looks amazing but mine probably won't be as pretty! lol 😄😄 Thank you, Chef!
I would never add carrots, we do the Holy Trinity - Onions, bellpepper, celery…..I made bell-pepper coulis and serve it under my fried green tomatoes. Just amazing!
I was wondering when you're going to cook stuffed cabbage. My Mother used to patch up any holes with another piece of cabbage. Just sharing. Looks yummy chef!
O.kay Chef Jean-Pierre you just killed me, as my mouth is watering and I, am at work with no lunch, and I, am very hungry. Your cabbage balls look so good, why do I torture myself looking at this perfect cabbage ball?
Hello Chef Jean Pierre! Is there any chance you could make a video about preparing a meal with venison? I love your videos, and I have learned so much from watching you cook. Thanks!!
First off, love everything you do. I find myself watching you so much my wife would be jealous of the attention if it wasn't for all the great food she gets out of it. Anyway, because I like to understand the reasons behind why we do certain things, like how you explain the onions first or capturing the aroma of the garlic, I am curious, why do you separate the tomatoes from the water but then put the water in anyway? Does the separation result in something different than if you just dumped the contents right from the can?
Thank you for the comment! The reason why I separated the water with the tomatoes is because sometime cans of tomatoes may have too much water, in which case I eliminated easily 😊
Have you seen Rachel Rays method for processing the cabbage? She froze the head and when thawed it was ready to roll without boiling. I’m going to try her method with your recipe for filling. Enjoy your videos👍🏻
I made this for my husband and our best friend last night. Our friend said these were the best cabbage rolls he's ever had. They were the best I've ever had as well!
I have learned so much from your shows! I volunteer at a Men's Wellness Club, and I sometimes cook for the weekly gatherings. My cooking has improved tremendously, and I am getting compliments on the food. Merci Jean Pierre. Grazie mille.
That is awesome that you volunteer like that!
I find when I do these meals at the local community center, once in a while, I do a fine dining experience, with white tablecloths and silver candlesticks, I use his recipes and it goes done very well most, of the tableware I get at charity shops very cheap as no one can be bothered cleaning the silver, or they don't want odd crockery sets. The best thing is the volunteers dress up as waiters and the guests in black tie, if they have them, and bring some wine, and it's just a fantastic night, which is looked forward to with anticipation because most of these elderly men only get out a few times a year, and at Xmas, the police bagpipe band and sword dances come in and, it brings the house down, On most occasions, we ask the local supermarket to donate the food and last time the checkout people even came down and acted as hosts, It makes such a difference to the old people and gives the younger one the experience and joy of giving
Keep up the good work, Talking saves lives
Here in Bulgaria we call this dish '''' sarma'''. It could be done with cabbage leaves or with vine leaves. But you put this dish to another level. Thank you chef Jean-Pierre!
High my family has Greek and Scottish Irish Welsh French and far back a bit of Norwegian ( Viking) and even mid European... mixture I know..we call ourselves the fruit salid family ha ha ha But our tasts in food ranges ...close to Greek and Scottish Irish and European foods ....cabbage is used a lot and vine leaves use sometimes with mince etc we change the resepies according to the feeling for change .the variation is endless
We just absolutely love you and your cooking! My husband and I always look forward to your new weekly recipes. Never change for anyone-keep teaching and explaining for as long as you like! We have learned so many skills from you. We love your life too! God bless you Chef Jean-Pierre!
I love watching you prepare and cook, as does my 17-year-old son. I loved your quote this morning, "We're not putting a man on the moon; we're cooking." 😊 You make everything look yummy, but most of all, FUN! Thanks for the recipe.
This looks great! I love the red pepper coulis idea with it. It might be fun to come up with recipes for different meat stuffings, lamb with mint leaves might be interesting.
I like roasted red pepper and tomato soup by Pacific Foods and use it for a sauce.
Faboooo ideas indeed!
3:42 I like how you let the mince get the first layer brown and fragrant before you move it round the pan.
NEVER NEVER NEVER stop telling us your many stories. They are every bit as entertaining and informative as your culinary lessons. I'm still waiting for a show on SPICES
yessssssss spices! including recipes for garam masala and zatar because why not.
@@canadianjaneoriginal and please don't have us buy hundreds of dollars' worth of spices, then tell us to throw them away in 6 months like everyone else does.
@@KV-nh1ts I've been freezing the fresh herbs and spices that I've purchased. They seem to do very well in the freezer. I guess you would want to use only fresh in a dish where it is important to have fresh.
As Chef says they keep 17 years in the freezer 😂👍
I second this. That's one thing about the restaurant industry...spend any length of time in it and you get stories for days. lol
@@waltertx.6020 I think I've had a few things in my freezer for about that long.
I went to the market bought everything to make the red pepper coulis. Made it last night it is so amazing. I have made red pepper relish for years and roasted red pepper soup but this sauce is beyond delicious. Chef Jean-Pierre is a very excellent teacher.
Oh my goodness this looks fantastic. Cabbage rolls and stuffed peppers have always been my favorite. I haven't made them in years and I think it's time. Thank-you Chef for the trip down memory's lane and the stories you pass on
First of all, I NEVER thought chef would take my request of making golabki seriously!!! These cabbage rolls are definitely not like my Polish ones I make. But, Holy Smokes! They look delicious! Your videos always give me a new prospective on dishes! Thank you! I enjoy watching you create in the kitchen!
My fav..... I used to fix these all the time.. Thank you so much! I love your TH-cam videos so much!!!! Thank you.. thank you!!!
I grew up eating stuffed cabbage and love it. Thumbs up to your mother using a ladle to form balls instead of rolls👍👍! Definitely going to try this.
Those are the prettiest cabbage *not* rolls I have ever seen! Thank you Chef, and I thank your mama, too!
I LOVED this video! I'm definitely going to be trying this recipe for sure! You are very enjoyable to watch, Chef Jean-Pierre, & please don't be afraid to share stories. I would LOVE to hear them!!
Chef I just want to say a sincere thank you to you and your team. What a pleasure it was watching you cook in this video. It is my first time watching one of your videos but the nostalgia I felt was like being a kid again watching Food Network and being in awe of the creativity and fun of food. It brought me so much joy rediscovering why I love cooking from watching this. Cheers and best to you!
Thank you 🙏
Being of Ukrainian descent I grew up with cabbage rolls. Thank you for giving me a great option.
its hard not to smile watching your videos and the passion you have. you and the team are doing great work
Great recipe. I love the trick with the ladle; your mama was a smart cookie!!!!❤ thanks for another great video.
Chef, unless it is too expensive, we all like LONGER videos with full details and your fun personality. Please, on TV I know why, but with your own, I don't care if it is 2 hours. We ALL want to hear the stories. Please don't say you don't want to say the video is too long.
When making good meat, show us the timing for the vegetables and potato smash. You have recipes for those, but it is math and art to know the timing. What a great recipe! I will make it soon. I have doubled my exercise routine so I can have more. But I get more joy from seeing happy faces than eating much.
Not Only are you a Great Chef. You have a awesome way of telling us how to do it.
Thank you so much🙏
Superb. Mouthwatering. Excellence.
Thank You for sharing a new way (to me) . You are a great Chef !
I sure wish this man had been my instructor in culinary school. I was learning to cook for the military and the instructor we had was some kind of industrial robot. I could have sure made some Marines day brighter with some good food and a good attitude!
Looks great!! Incidentally I recently acquired a Woll fry pan..., WOW! what high quality, thanks for the recommendation!
👍👍❤️
Late autumn is cabbage time. I´m using a recipe from Eastern Europe to pickle the whole cabbage (white or red) in a barrel and have the whole leaves for Cabbage Rolls with excellent flavour.
But I like your Cabbage Rolls much more. I will try this with my pickled cabbage and a turkish sausage called Sucuk.
Cheers from Germany, Bernd
I want Jacks job! Because I know he gets to eat all these wonderful meals. Lucky guy! Another great one Chef JP. Thanks.
Don't worry about your talking i love the way you tell us about stories and recipes you teach us alot and intertain very well we love every thing you do ❤❤❤❤
I get so excited when I see I have a new notification from the chef with another fantastic recipe! I feel like I am getting a gift each time. Thank you!!
Always enjoy your stories ,you are never boring ❤
Bon Matin Chef ! iI now know what's for dinner tonight, i have everything on hand. thank you again
This has to be the best stuffed cabbage recipe!! I can't wait to make it!! And a very special thank you for sharing all your awesome recipes with us 😊
I really enjoy watching you cook, you have so much passion for it.
Just a heads up everyone, The stuffing is good, Just make sure that you fully cook the cabbage beyond the point where it pulls off the cabbage. I did not. It was near raw when out of the oven and my husband peeled it off the filling. 45min at 325* does not cook the cabbage. The red pepper sauce was delicious and a nice recipe to add to your repertoire! Lastly, although prosciutto will be part of my "last meal;' it will not be cooked. I added it here despite my reservations and it confirmed that for me - cooking prosciutto ruins it,. So this is worth making, You learn a lot. It is pretty on the plate that I will do it again, I scooped out all the filling and will use it as a delicious bolognese. Thank you as always chef.
Great comment!, thank you for sharing your experience! 😊
Amazing recipe Chef... Great tip on the Herb usage, putting something on the plate that isn't in the recipe is insane.
I always love watching how you take such great care and get wonderful results when you prepare food. I do stuffed cabbage but a little different, however your way looks fabulous and I have a cabbage in my fridge so this is Wednesdays dinner, gotta do it your way. Thank you Chef🥰
Thank you, Chef Jean Pierre!
Looks delicious and amazing! ❤️
looks absolutely incredible Chef!
This recipe is EXACTLY what I was looking for 🌟‼️ Thank you, Chef 😋👌
Tools and Techniques 👍
I have been Learning so much From the Chef....
Your my favorite chef of all time....
I love anything cabbage.
Thanks for another great video and recipe.
classy as always chef, we love you as you are. respect!👏👏🙏🙏💜💜💜💜
This looks so delicious. Thank you for sharing this recipe.
ive been making recipe after recipe from your page love them all sooooooo much thank you for posting keep it up
🙏❤️
Looks delicious. I got to try this receipe!!
We love you Chef Jean-Pierre, keep up with the stories!
Super cabbage balls especially overhere in winter crunchy and huge leaves, thanks for your recipe chef JP. and Merry Christmas to you.
Oh man I enjoy watching you cooking and listening to your stories 😂❤
Thank you, Chef Jean-Pierre!
OH WOW OUI, OUI, OUI! Thank you Chef Jean. I wonder why I had never thought of stuffing my cabbage that way instead nof struggling?
Absolutely wonderful dish and what a great presentation Chief
Beautiful!
It’s amazing also with broth instead of tomatoe
Looks amazing!!! Also I’m polish and make golabki often & have no problem with rolls …rather easy but always willing to try something new/different…especially yours … bcuz you make it fun & 😊 ty chef
Another great one Chef. My daughter loves the Stuffed Pepper's recipe of yours so I will be trying this one on her next. Nowadays it's hard to get kids to like anything but fast food, but she asks me if The Chef, as she calls you has made anymore recipes that she might like? We'll this one is next on the Menu for sure Sir!
You're right Chef. I gotta make this.
A new take on my mother's "stuffed cabbage." I'll be making it like this from now on. Fantastic, Chef!
amazing as always...entertaining and informative, and looks delicious
I love Chefs stories!
I am going to make this my dear friend it looks fantastic
Pig In A Blanket! My grandma's dish, so, so amazing! Thanks chef!
The curtains were a nice touch.
Sarma!! Oh chef I'm sure you've already heard many opinions from experts about this recipe in the comments. Oh what a classic and comforting dish
Awesome, great chef. Just love you recipe.
Beautiful and delicious, I’m sure. Thank you.
Yes ! Pigs in the blanket !!! Wow never thought to put lunch meat Carrots and onions in dare !!! Thanks 😊 🫂 🙏
yes! making this today 🎉
Bon Scott also has balls! He sings about it in his song "Big Balls" with AC/DC! He could have written a song about your cooking too!
I love your stories! You are a treasure 😊
He is so funny.. everything he does looks good
The ladle truck is really great! These look amazing. I had a Croatian friend who made them with ground ham. She said that was traditional in her heritage. I made yiur Shepards pie yesterday and it was amazing.
❤😊 love your recipes!!!
This our classic dish my grandma made here stuffed cabbage and had the cabbage from the big Barrels cabbage w spices to sour with s plate and. Big rock to hold it down she made hundreds then put a n. Big pot e sausage pork to use to get with a string on it that butcher shops use to hang and smoke she also made sauerkraut and tomatoes layered in a big big stockpot cooked all night on low
I know this is an old video, but if you see this comment. A good trick to have nice plyable cabbage leaves is to freeze the head of cabbage and then unthawing it and every leaf will be easy to work with!
0:14 intro beat
0:51 don't tell anyone cause the ONYO is always number one
This is one of my favorite dishes, but oddly never actually make myself. Here in central Pennsylvania they are very popular, we call them cabbage rolls, stuffed cabbage, and I think stuffed pigeons or stuffed flying pigeons for some reason. Here we usually use seasoned hamburger with rice and stuff the cabbages and cover them with some form of tomato sauce or spaghetti/pasta sauce.
What, you buy already made hamburgers and mash them? Or do you call minced beef hamburgers over there?
@@tindekappa9047 Here it's called ground beef or ground hamburger. It's basically a block or tube of the same stuff that is formed into hamburg patties. It's probably the same as minced meat where you are. Here, minced meat is usually ground beef with spices and sugar that is used to make minced meat pies.
@@PatrickDKing Interesting. I think we call the machine we run the meat trough a mincer so that's why we call it mince or minced meat. It's basically what you'd make hamburgers or meatballs out of.
@@tindekappa9047 Yeah, we call them meat grinders. Lot of names for the same thing.
I could eat a bucket of these! They are my favorites!!! Smiles and Hugs!
Excellent video !!
Another delicioso dish Chef JeanP, wish to taste your cooking, lol.
Nice technique Chef!
Good Morning Chef! Thanks for the tip on making cabbage balls, NOT cabbage rolls!
Just made this recipe! So flavorful. The tomato base/sauce in the stuffing came out nice and spicy. Love your stories Chef!
This is a version of one of my favorite dishes, I'm going to try the filling and sauce! It looks amazing but mine probably won't be as pretty! lol 😄😄 Thank you, Chef!
Excellent recipe. My mum used to make these with meat, rice and the marjoram herb. yummy!
Thanks!
Thank you 🙏 ❤️
master chef does it again! onyun first always!
I would never add carrots, we do the Holy Trinity - Onions, bellpepper, celery…..I made bell-pepper coulis and serve it under my fried green tomatoes. Just amazing!
He becomes Italian when he names Italian products (11:22) like "Prosciutto di Parma!". Very lovely switch of tongue and nasal resonance.🥰
I was wondering when you're going to cook stuffed cabbage. My Mother used to patch up any holes with another piece of cabbage. Just sharing. Looks yummy chef!
I just love you chef JP and Paul😘
Morning chef! I love me some cabbage! I'm ready for this one!
I LOVE cabbage. I am going to try a vegetarian version of this. Hey chef: "Chapeau!"
O.kay Chef Jean-Pierre you just killed me, as my mouth is watering and I, am at work with no lunch, and I, am very hungry. Your cabbage balls look so good,
why do I torture myself looking at this perfect cabbage ball?
Love ur stories and there not long
Hello Chef Jean Pierre! Is there any chance you could make a video about preparing a meal with venison? I love your videos, and I have learned so much from watching you cook. Thanks!!
First off, love everything you do. I find myself watching you so much my wife would be jealous of the attention if it wasn't for all the great food she gets out of it. Anyway, because I like to understand the reasons behind why we do certain things, like how you explain the onions first or capturing the aroma of the garlic, I am curious, why do you separate the tomatoes from the water but then put the water in anyway? Does the separation result in something different than if you just dumped the contents right from the can?
Thank you for the comment! The reason why I separated the water with the tomatoes is because sometime cans of tomatoes may have too much water, in which case I eliminated easily 😊
Have you seen Rachel Rays method for processing the cabbage? She froze the head and when thawed it was ready to roll without boiling. I’m going to try her method with your recipe for filling. Enjoy your videos👍🏻
Mama is a genius!
you are the Best !