MORE VIDEOS? I appreciate that so many people have asked for more videos but I have no immediate plans to make more, for several reasons. • I’m supposed to be retired! • I don’t have a staff - It’s just me. • It was just a hobby and I wasn’t prepared for this many views. • I can’t answer all the questions and then I feel bad for not helping. • Now I feel bad for not making more! Thank you for all the love and appreciation. I will try to find time to make more but it won’t be for a while. Many questions are answered in my website FAQs and I continue to post new recipes there. www.JennyCanCook.com - always free/no ads. Love you guys!
Jenny Can Cook. Jenny, if you are willing to make new videos and you have no staff, I wish I could be your cameraman and staff. I enjoy your videos. Thank you.
Also a Polish girl here. At 81 I still like to cook for myself, been a widow for 33 years. I now make these deconstructed, still baked in my navy blue speckled roaster, but layered like a lasagna in two layers of cabbage, meat mix and sauce. Brings back old memories. My mom made them often, she lived to 100, been gone 10 years.
I take care of a 91 year old Polish man and his wife. He's been wanting Gołabki for a while now. After watching your video today, I made your recipe, (the only one I found that wasn't smothered in tomatoes). I'd just like to say, I got two thumbs up from this finicky ol couple. Thank you very much for this recipe Jenny! You've helped me put a smile on their faces. Priceless!
VinTroFlo The other recipes are "smothered in tomatoes" because they aren’t golabki but holubtsi - and are often not even Ukrainian but Ukrainian-Canadian and meant to use up the tomato harvest!
I never make golamki with tomatoes unthinkable, but THEN i squirt ketchup all over my yummy dish and add extra butter too, they serve this in heaven Ipromise you!!!!
I'm Czech and I remember when I used to help my mom making cabbage rolls. Our stuffing was usually hamburger with onions and rice and then stewed tomatoes poured over the them all and we used the pressure cooker to cook them. So good.. thanks for the memories Jenny 😊
My mother, born in 1927 made cabbage rolls aka stuffed cabbage. You brought back found memories. Thanks for cheering this 63 year old man up. I have been sick. Hugs. 👍❣️✞
I'm Iraqi and my mom makes it all the time with few differences. More spices, more vegetables, no mushrooms and less meat. She made them today. It's so amazing to learn how very different cultures share very similar foods. It is fascinating.
@@livialedrew Kalia didnt answer therefore I will !!! It is the cumin the main spice used in this meal in the Mediterranean , you can use other spices also but the main flavor will still the cumin , after it is done , juice of fresh lemons will be the best choice while it hot on the table !!!! cumin will even makes your boy friend hot !!!!!!!
Since I was widowed I haven’t been inspired to cook for one person. So thank you for your videos. Now I have been motivated to cook, freeze and invite the neighbours in. Thank you.
I've been on my own for 25 years, raised my kids, they're grown and gone. I have yet to learn how to cook for one without enough leftovers for 5 more meals.
PLEASE UNDERSTAND if I don't answer your questions. I just can't keep up any more with the number of people who view my videos and recipes every day (40,000 people a day in 190 countries!) Please look for answers in the comments, online or on my website. There are no ads on my website. I am a one-woman operation and I don't do this for money, only for my love of cooking. Many questions are addressed in the FAQs on my website: www.JennyCanCook.com. Thank you.
Many years ago, contemplating joining a Capuchin friary in mountainous western Maryland, i was invited to spend a weekend with the friars. These friars lived in minimalist conditions. In chapel, they knelt upon the floor. I slept in a small cell. These guys dud a lot of charity work. They were always on the go. The food they ate was hearty. A Polish American headed up the kitchen. That Saturday's supper was stuffed cabbages. My first time. I was hooked. Decided I wasn't cut out for that life, but still, over 50 years later, love stuffed cabbages and all that Eastern European food.
My recipe from mom was similar. The rice is par boiled cooks through.evenly. Also, we line the bottom of large pot with bacon or small amount of olive oil and a few rounds of sliced onion. we layer the cabbage up.,then pour a large can of whole tomatoes squished on top of the cabbage. We also; cover top of cabbages with cabbage leaves. Delicious ...one of my favorites. We are Ukrainian so similar foods.
OMG so glad I came across this. And what I love most is Jenny's kitchen looks like a normal kitchen, not some over-the-top celebrity kitchen. I can't wait.
Yes. Ordinary cozy kitchens work for me! It's makes it inviting and comforting. The kitchen is often the heart of the home. Wonderful meals and memories made over the years!💖
The best part I liked in this video is you remembered the way your father taught you cooking tips and you shared those with us. It was great watching your video, Ma'am.
Pauline Kaplan. Loved your style and fun attitude in your video. I am from Polish background and have made these for years.Family always enjoyed them.cooking with love that is the secret.
My grandma made the best she was polish and a professional cook for a living even had her own cattering bussiness . I might have been a little kid but she paid me for the work I did like carrying baskets of dishes setting up the tables and chairs Rollin out the paper on the tables setting up the plates and dishes then there was cleanup scrapping off the dishes and washing them . It's because of her I was never afraid of hard work. She was the BEST.
Thank you. I made these today and modified your recipe slightly. I substituted a green bell pepper for the mushrooms, used sour cabbage, basmati rice, two cups of onions, three large garlic cloves, one cup of rice, canned tomato sauce and paste, and topped off with concentrated chicken broth - BAM!! I’m of Rumanian/Ukrainian heritage and was raised on this type of food - this was by far the best I’ve ever had. My baba/Bunica and my mom would have been proud of me❤️
Our family stuffs our cabbage rolls with ground beef, cut up Kielbasa, and rice! We pour in tomato sauce in a big oven and cook on low all day!! Going through these comments has been so nice, I enjoy seeing the mix of traditions and love shared through food! ♡
What a wonderful presentation! I haven’t had a cabbage roll since my mother passed away in 2012. I miss my mom for so many reasons, her traditional Polish meals are only a memory now. You have given me the incentive to try to make cabbage rolls. Thanks.
My mom passed this last New Years and she was 101 years old. I miss her so much. Her cabbage rolls were always a favorite for the family. I have to pu the tradition.
My family is Croatian, and they would boil the rolls in a large pot, using a water that has tomato sauce added to it. They would also add sour kraut to the pot, as well as some smoked ribs, or small smoked sausages for extra flavour. The soup stock from the pot of boiled cabbage rolls was delicious. We would serve them in a shallow bowl with boiled potatoes. Delicious!!
Can I come for dinner? I haven't had sarma in ages!! Only we buy the sour cabbage 🥬 leaves rolled in jars or back in the day they had a whole head of sour cabbage but I haven't seen them in years
Polish girl here ❤ I haven't made this since my dad passed away. A few ingredients are different but you did start a fire in me. I'm going to make them again. My favorite.....polish food .
In Serbia actually generally in Balkan countries we call that "sarma" except we use sauerkraut or pickled cabbage 🥬 and add rice in stuffing and paprika, cover with water and cook all night on low fire, perfect winter meal
Same in Romania. We use fatty meat and for a personal touch I use to add smoked bacon. I never add extra vegetable to it, just ,onion ,thyme, fresh dill, paprika rice and fatty meat(pork and beef) . If I use fresh cabbage, I add tomato juice over it but I prefer pickled cabbage instead.
Και στην Ελλάδα το ίδιο,σαρμάδες η γιαπράκια η ντολμάδες.Με κιμά. Ή χοιρινό ,ή πρόβειο,η κατσίκας η ανάμεικτο.Προσωπικά το έχω κάνει σε νηστεία με ψιλοκομμένο χταπόδι. Στην Ελλάδα βάζουμε πολλά φρέσκα μυρωδικά:Δυόσμο,άνηθο,μαϊντανό, μάραθο και δύο ειδών κρεμμύδια. Και ξερά λευκά και πράσινα,λεμόνι αλάτι ,πιπέρι. Στον πάτο της κατσαρόλας στρώνουμε ήσέσκουλα,η καρότα η κόκαλα από κρέας. Χαιρετισμούς στη Σερβία! .
When I was a little girl, my Hungarian Mom made these in much the same way. Back then, I didn’t like cabbage, so I would eat the filling and she would finish off my cabbage. Sweet memories!
I made these today. I made a few changes. I added diced carrots and celery to the sauté mix with the onions and garlic, and I substituted 650g ground turkey for the beef. After one hour and ten minutes I took them out of the oven, removed the foil and loose cabbage leaves, then I brushed them with a mixture of 1/4 cup ketchup, 2 TBSP brown sugar, and I TBSP red wine vinegar, then baked them open for another 20 minutes. They turned out FANTASTIC, and they are only 130 calories each! I had three for dinner with a little sour cream, and I had no room for dessert!
I just LOVE watching you cook! You are so down to earth, calm and easy to watch. Some cooking videos have my head spinning and thinking there is no way I can cook that but not with you!! I have made several of your recipes more than once & the family LOVES them! Thank you for showing us how you cook your recipes!!
I'm from South Africa and I remember my granny making this. A lot of tomatoes for gravy. Basmati rice and boiled potatoes. Beetroot salad. It was one of my favorite meals... I'm gonna try this. My 10yo son loves cabbage and mince. Thank you for a easy and friendly demo.
I'm not Polish, but the priest who married my wife and I was :) (didn't understand a word he said during our ceremony, but he was an awesome man) Always wanted to make this meal. Thank you for taking the time and sharing your recipe. You have the gift for making a good cooking video thank you and I hope you are enjoying your retirement.
And yet another Polish daughter here! When mom & dad we’re still living and I was a girl we made these s lot! I bought a cabbage the other day and was looking thru my Polish cookbook for my Golabki recipe but I think I’m going to do them your way tomorrow! We’d always do them in a huge pot. Yours look great! Sending to my daughter! Dziękuję Jenny! Twoja prezentacja była fantastyczna!!
In Jordan we stuff the cabbage leaves but we stuffed it with rice , lamb meat either grounded or cut to small pieces , they. also use salt , black pepper , Some people use pine nuts cooked lightly with butter and they add it to the rice after they rinsed it with medium hot water for about 20 minutes and they washed it . So the stuffing is rice , Meet cooked lightly , black pepper , salt , Butter, Pine nuts and they mixed it and they stuffed it in medium size rolls The cabbage they separate the leaves and they peal the end of the vine to make it easy to roll , When it come to the heart of the cabbage , They cut the inside and they stuff it After they put the rolls in the pot They add some water for the cooking and the cover the pot , When it is done they take the rolls out they put the rolls on the plates and they squeezed fresh lemon over the rolls and it is served warm . It is very tasty dish . This is the very old fashion way of doing it ,we had it for generations , They call it Cabbage leaves Malfoof . Our national dish called Mansaf started 859 B.C Before Christ. Thank you for sharing , There are some similarities , We the people in the Mediterranean , We keep an eye on each other when it come to food , Italians in the south , Greeks Turkey , Syria ,Lebanon , Jordan , Every one has his own style for cooking the same dish , I really enjoyed Watching Thank you , Have a wonderful life , I have some very nice Polish friends in Orange county in California , One of them she teach French , Very happy spirited lady .
I once tried to make those Jordanese style malfoof cabbage rolls to my Palestinian Jordanese husband. First he said, they should be like cigarrette size and he didn't like my malfoofs, but the normal finnish cabbage rolls what I make, he likes them very much, but still complaine about the size. In other Palestinian or Jordanese foods I have manage to succeed by his opinion and I love Mansaf, stuffed kuusa boiled in jameed etc.. Middle Eastern food is very delicious. I started to do these foods after his beloved mother died and there was no one to cook them for him.
My mom used to pack them in a pot and simmer for about an hour or so with plenty of liquid, which after was used as a sauce. And serve it with mash potatoes and Lithuanian cream fraiche. Delicious. P. S. The leftover cabbage can be used for soup with that cabbage water.
Good hint about the cabbage water! Just came across mashed potatoes with rendered bone marrow instead of butter. And heaps of fresh chives, of course !
I've seen Greek people add a bit mixed eggs and lemon to the water after the dolmes are done and then you eat the dolmes with the juice and dip the bread in the juice, it's delicious.
@@ms-jl6dl That's how i do , actually half and half beef and pork so they are not hard as only beef would make them.. Also I mixed with already pre cook rice not dry. I found out that using V8 juice is much flavor not acidic. But she did the great job in explaining and presentation. We make them for Xmas Eve only with barley and mushrooms, of course onion a garlic... 👍👍👏👏
I'm half German and even though I grew up in a Polish community (Wyandotte, MI) this is the way I make it: Hamburger, Ground Pork, Onions, Bread Crumbs, Rice and Paprika (not sure why I capitalized all of the foods lol) in the rolls. Cover with diced tomatoes, kraut, kielbasa and make a liquid out of tomato paste and water. One of my favorite foods.
My Mom past away 6 years ago, she made cabbage rolls at Christmas or special occasions and she spent hours making them. Since her passing I wanted to make them but wasn’t sure if I had the time or counter space, lol. Your recipe was easy and I learned a lot about the cabbage . Thank you for your recipes and your humour. You make cooking enjoyable and I miss your recipes but the ones you left us are amazing. Take care and enjoy your retirement Jenny.
Soya Thinkuright so sorry for your moms passing. My mom passed few years ago too, her favorite recipe was chicken and dumplings...she was amazing mom,,,I came across this video she looked so sweet and easy recipe,,will try vegan,,
@@tammyr4971 my Mommie, and best friend also passed (four years ago); seems like yesterday. Sorry for your Mom's passing. Would love to know your chick. and dump. recipe...PS) My Mom made the best Crab cakes in the WORLD. God Bless all of our Mothers.
This is close to my family recipe. I’m looking forward to trying this. My Polish Grandma liked to put Campbell’s Tomato Soup with a little water over her stuffed cabbage. It was tasty.
Yeppers! That's how my hungarian mother in law made hers and with rinsed sour Kraut. She would also throw in a stuffed pepper. But she would bake it in a Dutch oven.
My macedonian mother in law makes delicious cabbage rolls (shes sadly now no longer cooking up a storm as shes in a nursing home . Real authentic cooking at its best !
Love love cabbage rolls of every type, everyone should give danish cabbage rolls a try. Simmered in chicken broth then topped with a cream sauce on the plate! So good too!
My polish grandma used to make “gołąbki” cabbage rolls.. in a huge pot! Her pierogi’s (dumplings) were handmade and they were huge and soft .. we ate these with lots of sour cream!
You are literally adorable. I’m making stuffed cabbage for the first time and just wanted to check out how to roll the cabbage, but ended up staying for the whole video.
I wish you were my ciocia! I grew up in a predominantly Polish area. My neighbors were directly from Poland. This brings back so many memories. It really reminds me of my childhood. Thank you! Now, in addition to the cabbage rolls, I will need pierogi, kielbasi, pagach and naleśniki ziemniaczane, to name a few. Jenny, thank you so much. I will certainly remember to look back here for a reminder of the traditional"ish" recipe.
Wow! My grandfather came from Czechoslovakia. As a chef, cabbage was something he cooked often. Thanks so much for doing this video. We will definitely try this!❤️
I grew up in a Polish house (and just about fell off my chair when I heard you use the term "dupa" - which I STILL use today) and a lot of these recipes are in my childhood. I've created a few on my own based upon what I could remember but after seeing all of these videos, I am going to get cooking! My only change, being a foodie and all about healthful eating, is using full-fat ingredients. Never is low-fat anything a good idea. I'll spare you my soapbox but the body will be profusely thankful for giving it full fat! Thanks for your videos and I can't wait to share them with my Dad! He'll be so happy to eat like this again!
You made me laugh so hard, I haven’t heard anybody use that term “dupa” since I was little. I grew up in a German and Ukrainian house. My mother who’s parents were from the Ukraine and my father Germany used both used that term for your backside... It always sounded better than the usual term your ... anyway thanks for the much needed laugh.
Ms. Jones!!!? It didn’t hit me until 3 minutes in. I can’t believe how good you look! 🥰 so happy you are making food on RUclips for us to enjoy!! I’m making this w wild rice as my meat tho. LOL but anyways. You are the best! Continue your passion!
This is a favourite of mine. As a child we rarely had it, so it was always a nice break from our menu. Jenny really does know how to talk through instructions. She is delightful and easy to follow- not to mention sweet and pleasant. Truly delightful. I am thankful for what I got out of this video and look forward to watching and learning from more of Jenny's videos. Namaste 🌺
Dear Jenny, Thank you so much for teaching the few of us who are socially awkward in the kitchen and needed a little step up to get us going. I'm sure the many others who are very proficient behind the cauldron enjoyed learning your methods and madness to compliment their own. Don't ever apologize for not being able to continue to grace the masses with your gifts. It is better to have had one small leaf of cabbage by Jenny then never to have had any at all. :)
Yummy! I’ve never topped them like that before! And fried (I like your dad’s version, with butter)& full fat sour cream (sorry, but fat=flavor) sounds good too! I top with a mixture of ketsup, & a little brown sugar, & some nutmeg...I think! It’s been years! But thinning it with water to make more of a glaze sounds like a good idea too. Thanks so much!
Jenny, I so loved you on TV back in the day. I just happen to run across your videos and It’s so wonderful to see you again. I grew up eating cabbage rolls my grandmother made them and so did my mother. My grandmother was from Austria and she came to America the same year the Titanic disaster. The ship she came how to America on was actually the Carpathia which picked up the survivors from the Titanic . She lived in Cleveland Since she was a 14 year old girl till her death in 1986. I have many memories of going to the West SIde Market to pick up everything we needed to make chicken soup,cabbage rolls, poppyseed etc. I still go to the market even though I live in Fairlawn Ohio. Many of my relatives live in Cleveland on the west side I grew up going up and down Lake Ave. now they live in Westlake and Rocky River area. Anyway I just wanted to say hello and so thrilled to see you on this video. Lynn
OMG. Thank you for the recipe. And thank you for your way of saying "You bet your sweet Dopa". My grandma was Ukrainian and that was one of the very few words I understood she was saying when she would say it. "And let me tell you", we kids knew someone was about to get the spoon. Lol You brought back so many memories watching you prepare this as I would watch and often help my grandma make this. So again, I thank you dearly from my heart for this video.
I have mine in the oven now. If they taste half as good as they smell, we are in business. Only change I made was that I used sweet Vidalia onions. They seem to add more sweetness to the cabbage.
I made this dish for the first time this weekend. I had never worked with cabbage before. It was a huge success. This was such a great video for a novice such as myself. Thank you.
You’re very great at doing these videos because not only do you have a very soothing , “understandable “voice , but you also explain things without rushing through , and are very thorough with the recipe and the step by step instructions. You should definitely consider being a RUclips personality - and do more videos in your spare time. You can have fun doing so , and make some extra cash in the side to enjoy your retirement more.
I love cabbage rolls. Back in the 70's a priest was on a show and he made them without tomato. He put the meat in a mixer and added the onion garlic a bit of nutmeg and some scalded milk and beat the heck out of it. Almost a paste. After rolling it as you the liquid was melted butter and mollasses. He sprinkled the top with a little sweet paprika and baked it as you do. It sounds terrible but I could not believe how delicious they are. I have made them so many times I got tired of rolling so now I chop the cabbage into maybe 1/2 inch cuts. Steam to soften. place half in the bottom of 9x13 pan. layer the meat on top and cover with the rest of the cabbage. I pour the liquid over all and then bake.
My bobchee taught me how to make these when I was young thank you for posting this video. My grandmother taught me everything good I learned in my life. She cooked everthing from scratch. Her bread was so wonderful!
We covered the rolls in cans of tomato soup We also used a large Dutch oven, cut the extra cabbage and put on top with cut up potatoes, cover and bake for 1 to 2 hours. Lots of gravy from the tomato soup, absolutely delicious over the potatoes, can serve sour cream on the side if you want....gosh this is good, ours was juicy with tomato gravy flavored from the cabbage rolls and meat
To be honest! I love cabbage rolls... always have, but I realized how sincere, caring and loving you are and how patiently you explained everything. I completely melted down and lost every once of stress I had in my being. Thank you so very much! I'm a fan. Many blessings!
That looked so good. My grandmother made these and many polish dishes that I love growing up. My mother also cooked many of these meals also. Thank You Jenny, you brought back many memories from years gone by.
I swear I watch this video and note how many millions of people have seen it and every year it keeps suprising me. 20 million views! Thank you Jenny! The best Golabki video!
Have loved these since I was a child. A wonderful Polish family showed me how to make these and I have loved them every since. I add rice to meat mixture.
I haven’t made these in years but I love Golumpki. I used to top my cabbage rolls with equal amounts of Canned tomato soup and tomato sauce. Add a little water if you desire. Then I top off with bacon slices. Can’t get enough, so good!
When I was a little kid around 6, I learned from my Polish grandmother how to make these, that was 62 years ago and the only thing she did different from yours was use cooked barley instead of rice,and lots of Hungarian Magyar sweet Paprika! OHHHH man! When I make them for people they ask for the recipe and get frustrated because I cook like her and she never used a measuring cup just her hands! hahaahahh. Love your video! BTW I bake mine in a cast iron Dutch oven.
My grandmother didn't put tomatoes in the stuffing, but put two pint jars of canned tomatoes over all the hlupkes in the pot. I like it best that way, I know some people who pour tomato sauce over it, but it's not so good. And she laid 4 strips of bacon over that all, and it would cook up so good.
I've watched MANY youtube videos and this one has such a nice quality to it; its very well produced. It moves along quickly without a lot of "jibber-jabber", so it holds the viewer's interest throughout the entire 13 minutes. Its informative and inspirational. The cabbage rolls like terrific and I'm excited to make them this fall. Thanks so much.
I first ate cabbage rolls in 1984 when I traveled with my friends from OR to the Iron Range of N. MN. My friends wife, mother and grandmother Serbian/Croatian made delicious SARMA cabbage rolls. In OR my girlfriends mother and aunt (Chech) cooked delicious ethnic food. Both families still spoke their native languages.
This was great!! I asked my Ukrainian mother to show me how to make cabbage rolls a long time ago. She was so fast, I couldn’t keep up and never tried to make them. This video reassured me that it’s actually pretty easy so I’m going to give it a try. Thanks Jenny!! 👍🏻
I so Agree! Was looking for a simple, easy recipe to make cabbage rolls and I found it! And it's easy to see that you can easily change it up a bit to suit your personal taste!! I can't wait to maje this dish, and I will serve it with creamed potaoes!#Yum!😋
You sure do know how to put a video together; just the facts, no extraneous talking; modulated voice and enthusiasm. You'd do well at teaching others how to put together videos which hold audience attention. Well done!!!! And I am going to make these cabbage rolls; healthy and yummy!!
Ann Wright You do know who this is right? She had a talk show years ago incase you didnt know. it was a great show "The Jenny Jones Show." I enjoyed it.♡ and that was a very nice comment you made. Be blessed
Too, too funny,Sonya - I'm chagrined to say that I didn't THEN but thanks to YOU, I do NOW! Well, at least I recognize talent when I sees it--surely that should somewhat mitigate my ignorance! :) :)
I believe you can put your own twist on cabbage rolls. I learn something new when watching other videos on making cab-rolls. Sour cream is the bomb on these too! Jenny is a familiar face from my past, so it was so nice to see her again!!! Thanks Jenny💕
Yeah! Me too! I typed in golumpki, and this video came up, I looked at her and thought, "She looks familiar," but I couldn't place it. I looked at her name and was like Jenny Jones!! I loved her growing up. I'm glad to take cooking lessons from her.
Started making stuff cabbage as a girl with my mom but I never paid attention to removing the vein. I'd always cut them out completely, which made it harder to roll, yet still ended with good results. Nice to learn any easier way- no matter how old one is or how long you've done it the harder way. 😆 I also make Unstuffed cabbage casserole for those times I want golbkis but not all the fuss.
I used to make the rolls all the time but now I just chop the cabbage and put it in a large pot. The stuffing I make into meatballs. I add the tomato and water and cover and cook till the cabbage is tender. Same flavor and it saves lots of time.
I can't help but be distracted by how lovely and pretty her kitchen is. Bright and colourful. I love it! Makes me excited about cooking and I really don't like to cook.
I love it. When we used to live in Holland my mother made them too. But I never knew how to cook it. And I'm happy to see you make this rolls. You make me remmenber my mom. Thank you.
Almost like my Polish Mother made, she would add cooked rice to the ground meat. Never used mushroom's. Mom would always add more tomato Sause in the pan. They look Great. My Mother always used tomato soup and even tomato juice to cover , then add the extra leaves to cover them Pigs 🐖up. 😁 Thanks for all the nice comments.
Yes, they are pretty close to authentic. Which means "bland" but this is a poor person depression type dish anyway. They're definitely better jazzed up. I use ground sausage and hamburger mixed. Black rice is a good touch also.
@@ronb67 You are right about it being a great depression era type of dish. My Polish relatives told me a lot of dishes like this come from WWll. Times were hard & winters were bleak. Cabbage & potatoes were almost the only things to survive the winter on. I remember as a kid being told never to throw away bacon grease for the same reasons....it was added to a lot of dishes. Bacon grease was substituted for Salt Pork (the fat layer of a pig that is heavily salted for preservation). Our family heritage was Polish, French, Irish, & Lithuanean, so we had similar traditions in all of Europe. WWll had a lot of families going hungry...and to poor families the potatoes, onions, carrots & cabbage were basic lifesavers.
Many years ago a little Polish lady told me to not put the cabbage in boiling water. Instead wrap it well with saran wrap, freeze it for several days, and then the day before you're going to use it, take it out of the freezer, place it in a dish to catch any drips, and unthaw it in the refrigerator. The leaves will fall right off the head of cabbage and you will never burn your fingers again. Plus, you can buy the cabbage when its on sale and keep it for 6 mos. in the freezer.
Pat Christian Wouldnt freezing it damage the plant material without it being blanched first? I am Polish and this was always boiled, though I found that taking the core out right after getting it at the store, pull the leaves off and then 'wilt' each leaf in boiling water. Never had one rip on me.
You must be my sista from another mista LOL...Dupa...loves it!!!! You are the ONLY OTHER person I have seen slice off the 'rib'. All (even chefs) do that v slice and remove it completely leaving that big V gap. So much easier to simply slice it down to thinner so it cooks evenly. Just want to add that I take a can of rotel tomatoes (strain out extra liquid, but save it) and mix that in the angus ground beef I use. Do not cook the rice either. The tomatoes help keep the 'stuffing' moist. Also, I use beef stock liberally because I don't use all the meat mix for cabbage rolls. I break it up on top of the rolls and chop the extra cabbage left and put that on top. I discovered this by accident and call it 'cooks treat'. After all the cabbage rolls are cooked and removed I have a nice bowl or two of beef broth with the extra meat and cabbage LOL. #Jennycancook I hope you enjoy my little twists to cabbage rolls and the 'cooks treat'.
Sarmale! That's how we call it in Romania. It's a traditional food, eaten especially during christmas. But I will cook it all year round, because I love it!
Omg YES!!!!! it was annoying me so much!!! It was her beautiful smile that really captivated me and had me thinking, she looks and sounds familiar!!!!!! Thanks for that. X
I'm also a Polish girl who made cabbage rolls with ground beef, 1/2 lb of ground veal & 1/2 lb of ground pork along with the rice & cooking it in tomato juice & a can of whole tomatoes... Was delicious
Oh Jenny, I am so happy to find your channel. I looove polish food. I used to work with one polish lady together for five years. Oh boy, her food was heaven! Actually it's still. I wanted to cook her something polish to surprise her. Now I can do it! Thank you so much for your video! Very well done! Amazing!!!
What a great recipe, and delicious!! Thanks so much, my wife and I teamed up on this and they came out perfectly. We fried them up a few days after making them and ate them with warmed up tomato sauce. This is a Keeper!
My mother's family was Welsh plus Heinz 57 yet her mother made borscht and also cabbage rolls in addition to her wonderful Midwest dishes. Fast forward and now my son works in a German restaurant where they only serve cabbage rolls during Oktoberfest and theirs don't include rice. I want to make some myself this year and was so happy that you have a video making them, Jenny. Thank you for the wonderful library of culinary skills you created to share with us out here. It has been decades since watching Grandma make hers and of course I don't have her recipe.
well..............jenny...........i looked at a few variations on how to make cabbage rolls....not one of them spoke on taking the core out of the cabbage like you did,not one of them gave the advice on slicing the hard end of the cabbage leaf like you did to make it easy to roll once filled,what you put into the cabbage rolls is according to preference,although for the most part i used your meat and spices method..i will say out of 5 other cooks i looked at,including martha stewart,you were the most informative....thank you ...you were the best advisor on preparation...
I've always done it the way Jenny does. Take the core out before steaming the cabbage, so that the steam gets to the inner leaves faster. Ignore the troll.
I'm Polish and my Mum always removes the core and she also removes the hard part of the leaf. As for the stuffing it is rice or kasha and minced meat. You can also add some mushrooms(we do sometimes). We also put cabbage leaves underneath golabki as we make them in a rather big cooking pot so whatever is at the bottom tends to stick to it. We also use tomato sauce to cook them.
@@silkeran Yes, thank you. I rather devastated to see Jenny's recipe be a fair bit different from my mom's, which I've stuck to, and it's all about the sauce. We're not Polish (French Canadian), but we put a lot of love into the sauce. A big old pot of tomato sauce, w/ chunky tomatoes, various italian seasoning, bay leaf, garlic, parsley etc is simmering on the back burner as the long long process of making the cabbage rolls. We'd use 2 cabbages usually and fill a friggen turkey roaster. An all day job, but damn would they be great and we'd have them as an easy meal for mths later. And everyone knows they're even better heated up. We use par-cooked rice, hamburger, diced onion w/ the meat (no mushroom), no sauteing either. Not sure if that would enhance the flavour. We bake them a minimum of 4-6 hours. People always want the recipe. It might be neat to try this much faster Polish method and see how they are fried w/ sour cream. I love love love perogis w/ bacon, onion and sour cream, so...
Meatwise I use 50/50 pork/beef and I also add marjoram. The ratio of rice to meat varies from cook to cook. Among the Polish population, our neighborhood was 60/40 Polish to Ukrainian. The poles generally used mostly meat, whereas the Ukes' golabki often were about 70% rice. Either way, they were delish.
I remember eating them with sour cream when I was a kid. My mouth was watering throughout the entire video. This was very clear and concise. Going to make them now!
A little tip: Plan ahead and freeze the whole cabbage head for 4 - 5 days then let it thaw in the sink overnight. The leaves are pliable and lose none of the nutrients or flavor to heating in water. We make the Serbian church fundraiser version and spice it up a bit. 13-15 min in a stovetop pressure cooker and they’re done.
I'm Serbian decent. My mama was born there. She makes a bunch of cabbage heads into sauerkraut (super easy to do) and makes cabbage rolls using that. I grew up on sour cabbage rolls (I guess you'd call it that)? To me cabbage rolls made with just regular cabbage leaves .. taste weird to me. I guess it's what you grew up with.
W. Leo The cabbage head I used on the last batch was in the freezer for a month or two. If I see them on sale I’ll just throw one in the cart. They keep for a long time.
MORE VIDEOS? I appreciate that so many people have asked for more videos but I have no immediate plans to make more, for several reasons.
• I’m supposed to be retired!
• I don’t have a staff - It’s just me.
• It was just a hobby and I wasn’t prepared for this many views.
• I can’t answer all the questions and then I feel bad for not helping.
• Now I feel bad for not making more!
Thank you for all the love and appreciation. I will try to find time to make more but it won’t be for a while. Many questions are answered in my website FAQs and I continue to post new recipes there. www.JennyCanCook.com - always free/no ads. Love you guys!
Jenny Can Cook. Jenny, if you are willing to make new videos and you have no staff, I wish I could be your cameraman and staff. I enjoy your videos. Thank you.
Jenny Can Cook I missed seeing you on tv but at least I get to see you here.
Jenny Can Cook i
I am glad you're okay.
Jenny Can Cook
Also a Polish girl here. At 81 I still like to cook for myself, been a widow for 33 years. I now make these deconstructed, still baked in my navy blue speckled roaster, but layered like a lasagna in two layers of cabbage, meat mix and sauce. Brings back old memories. My mom made them often, she lived to 100, been gone 10 years.
Waohhh I love that you are a girl at 81 lol and sorry for your loss (husband and mum)
That's a good idea! I may steal that :)
We call those Lazy Day Cabbage Rolls! Delicious!
My Mom also used a blue speckled toaster reserved just for this dish!
I guess everyone does these differently. I don’t add
Purée to mine. Different regions of Poland?
I take care of a 91 year old Polish man and his wife. He's been wanting Gołabki for a while now. After watching your video today, I made your recipe, (the only one I found that wasn't smothered in tomatoes). I'd just like to say, I got two thumbs up from this finicky ol couple. Thank you very much for this recipe Jenny! You've helped me put a smile on their faces. Priceless!
VinTroFlo The other recipes are "smothered in tomatoes" because they aren’t golabki but holubtsi - and are often not even Ukrainian but Ukrainian-Canadian and meant to use up the tomato harvest!
I know this was 4 years ago, but I wanted to say TY for making a wonderful dish for them. That was very kind if you! 🤓👍🏻
How sweet you are
I make mine different ways. One, I use tomato soup in it.
I never make golamki with tomatoes unthinkable, but THEN i squirt ketchup all over my yummy dish and add extra butter too, they serve this in heaven Ipromise you!!!!
I'm Czech and I remember when I used to help my mom making cabbage rolls. Our stuffing was usually hamburger with onions and rice and then stewed tomatoes poured over the them all and we used the pressure cooker to cook them.
So good.. thanks for the memories Jenny 😊
That's the way my mother made them too. I miss them, they were sooo very good.
@@edgrigsby8610 Miss my mom- in- laws too. 🙁. And her puguch flat bread
My mother, born in 1927 made cabbage rolls aka stuffed cabbage. You brought back found memories. Thanks for cheering this 63 year old man up. I have been sick. Hugs. 👍❣️✞
I'm Iraqi and my mom makes it all the time with few differences. More spices, more vegetables, no mushrooms and less meat. She made them today. It's so amazing to learn how very different cultures share very similar foods. It is fascinating.
what spices do you use? my boyfriend is polish so im trying to learn
If the feeling is already cooked do i need to put them in the oven??
@@lucia1982 yes. Still cook but not as long. But it will not taste the same with the filling cooked.
Dolmeh
@@livialedrew Kalia didnt answer therefore I will !!! It is the cumin the main spice used in this meal in the Mediterranean , you can use other spices also but the main flavor will still the cumin , after it is done , juice of fresh lemons will be the best choice while it hot on the table !!!! cumin will even makes your boy friend hot !!!!!!!
Since I was widowed I haven’t been inspired to cook for one person. So thank you for your videos. Now I have been motivated to cook, freeze and invite the neighbours in. Thank you.
Sorry for your loss
I've been on my own for 25 years, raised my kids, they're grown and gone. I have yet to learn how to cook for one without enough leftovers for 5 more meals.
Is very hard...
@@mr_b22 freeze whats left over in separate containers Steve. Easy meals you just have to defrost when you're hungry.
Same here, since my Mom has been gone, I always cooked for her. And than lost the desire to cook . I do enjoy watching the cooking videos.
With two Polish grandmothers I grew up with all the great Polish dishes. Makes my mouth water!
PLEASE UNDERSTAND if I don't answer your questions. I just can't keep up any more with the number of people who view my videos and recipes every day (40,000 people a day in 190 countries!) Please look for answers in the comments, online or on my website. There are no ads on my website. I am a one-woman operation and I don't do this for money, only for my love of cooking. Many questions are addressed in the FAQs on my website: www.JennyCanCook.com. Thank you.
please make more videos!
Appreciate your efforts 👍🏻
beautiful I will be trying these on my family very soon thanks x
hats off to you
Jenny Can Cook
Many years ago, contemplating joining a Capuchin friary in mountainous western Maryland, i was invited to spend a weekend with the friars. These friars lived in minimalist conditions. In chapel, they knelt upon the floor. I slept in a small cell.
These guys dud a lot of charity work. They were always on the go. The food they ate was hearty. A Polish American headed up the kitchen.
That Saturday's supper was stuffed cabbages. My first time. I was hooked.
Decided I wasn't cut out for that life, but still, over 50 years later, love stuffed cabbages and all that Eastern European food.
Many friars, in my experience, are intellectuals who are like kitchen equipment. They are deep friars.
My recipe from mom was similar. The rice is par boiled cooks through.evenly.
Also, we line the bottom of large pot with bacon or small amount of olive oil and a few rounds of sliced onion. we layer the cabbage up.,then pour a large can of whole tomatoes squished on top of the cabbage. We also; cover top of cabbages with cabbage leaves. Delicious ...one of my favorites. We are Ukrainian so similar foods.
I think this lady is just about the nicest, sweetest person on RUclips.
Me too
With a little hint of mischief! 🤣
@Jim Battersbee lm going to make them too, but no mushrooms for me, yuk, have to try and think of a substitute.
@Jim Battersbee Ah, yes! Thankyou! 😃
Almost all polish are like this in real life
OMG so glad I came across this. And what I love most is Jenny's kitchen looks like a normal kitchen, not some over-the-top celebrity kitchen. I can't wait.
Hahaha, I thought the very same thing about the looks of her kitchen and how inviting, cozy, and a natural environment to cook in.
Yes. Ordinary cozy kitchens work for me! It's makes it inviting and comforting. The kitchen is often the heart of the home. Wonderful meals and memories made over the years!💖
Agree, its awesome.
her personality really shoes in it too i love all her colored tools!!!!!
The best part I liked in this video is you remembered the way your father taught you cooking tips and you shared those with us. It was great watching your video, Ma'am.
Pauline Kaplan. Loved your style and fun attitude in your video. I am from Polish background and have made these for years.Family always enjoyed them.cooking with love that is the secret.
I love the reminisce too!
My grandma made the best she was polish and a professional cook for a living even had her own cattering bussiness . I might have been a little kid but she paid me for the work I did like carrying baskets of dishes setting up the tables and chairs Rollin out the paper on the tables setting up the plates and dishes then there was cleanup scrapping off the dishes and washing them . It's because of her I was never afraid of hard work. She was the BEST.
Good Grandmas are God sent!
What a great fortune to have as a child! Lucky you! 😊
Thank you. I made these today and modified your recipe slightly. I substituted a green bell pepper for the mushrooms, used sour cabbage, basmati rice, two cups of onions, three large garlic cloves, one cup of rice, canned tomato sauce and paste, and topped off with concentrated chicken broth - BAM!! I’m of Rumanian/Ukrainian heritage and was raised on this type of food - this was by far the best I’ve ever had. My baba/Bunica and my mom would have been proud of me❤️
Slightly? Lol
This sounds amazing! 👏
@@dodyadkins1796 that's what I said. Not slightly? It's not even close to the original recipe
@@fredakurzbard4316 … it definitely is not bland - the fermented sour cabbage is the difference!!
@@jimjim2822 is fermentation sour cabbage sauerkraut?
Our family stuffs our cabbage rolls with ground beef, cut up Kielbasa, and rice! We pour in tomato sauce in a big oven and cook on low all day!! Going through these comments has been so nice, I enjoy seeing the mix of traditions and love shared through food! ♡
I love the idea of kielbasa for the pork element rather than ground, will definitely try this!
@@PK.NOiR.7is
I agree most of we use beef but as per your choice and test
That's also how my family does them , they have no tomato inside nor mushrooms
What a wonderful presentation! I haven’t had a cabbage roll since my mother passed away in 2012. I miss my mom for so many reasons, her traditional Polish meals are only a memory now. You have given me the incentive to try to make cabbage rolls. Thanks.
Zapraszamy do Polski. W każdym barze mlecznym znajdziesz gołabki faszerowane na różne sposoby. Takie danie w barze mlecznym kosztuje 11-12 złotych.
My mom passed this last New Years and she was 101 years old. I miss her so much. Her cabbage rolls were always a favorite for the family. I have to pu the tradition.
I am Polish and this recipe is a bit different than I do at home, but it's very nice that someone tries Polish recipes
My family is Croatian, and they would boil the rolls in a large pot, using a water that has tomato sauce added to it. They would also add sour kraut to the pot, as well as some smoked ribs, or small smoked sausages for extra flavour. The soup stock from the pot of boiled cabbage rolls was delicious. We would serve them in a shallow bowl with boiled potatoes. Delicious!!
Dobre Den!
I'm Croatian too. I cook them both ways😊
Can I come for dinner? I haven't had sarma in ages!! Only we buy the sour cabbage 🥬 leaves rolled in jars or back in the day they had a whole head of sour cabbage but I haven't seen them in years
My mom always 12:57 put cooked rice in meat mixture.
Polish girl here ❤ I haven't made this since my dad passed away. A few ingredients are different but you did start a fire in me. I'm going to make them again. My favorite.....polish food .
My Stepfather Joe showed me how to make these n a fried cabbage w/tomatoes so good ! To much to make for one now. 😢
He also was polish talked about his mom so much ! RIP Joe
here's a trick to wilt cabbage, no boil.....freeze completely then thaw completely
Can you use a Prego sauce instead
Very
In Serbia actually generally in Balkan countries we call that "sarma" except we use sauerkraut or pickled cabbage 🥬 and add rice in stuffing and paprika, cover with water and cook all night on low fire, perfect winter meal
Same in Romania. We use fatty meat and for a personal touch I use to add smoked bacon. I never add extra vegetable to it, just ,onion ,thyme, fresh dill, paprika rice and fatty meat(pork and beef) . If I use fresh cabbage, I add tomato juice over it but I prefer pickled cabbage instead.
@@cica8427 that's really nice,i believe the smoked bacon 🥓 would make even better taste and smell
Και στην Ελλάδα το ίδιο,σαρμάδες η γιαπράκια η ντολμάδες.Με κιμά. Ή χοιρινό ,ή πρόβειο,η κατσίκας η ανάμεικτο.Προσωπικά το έχω κάνει σε νηστεία με ψιλοκομμένο χταπόδι. Στην Ελλάδα βάζουμε πολλά φρέσκα μυρωδικά:Δυόσμο,άνηθο,μαϊντανό, μάραθο και δύο ειδών κρεμμύδια. Και ξερά λευκά και πράσινα,λεμόνι αλάτι ,πιπέρι. Στον πάτο της κατσαρόλας στρώνουμε ήσέσκουλα,η καρότα η κόκαλα από κρέας. Χαιρετισμούς στη Σερβία!
.
Yess in Bulgarua we also cuking sarma
.
We cuking them with rice and meet
Сармички, де! Месо с ориз и зелев лист!
When I was a little girl, my Hungarian Mom made these in much the same way. Back then, I didn’t like cabbage, so I would eat the filling and she would finish off my cabbage. Sweet memories!
That's what my husband and I do. I don't care for the cabbage and he loves it
My little boy had the same issue, no cabbage, just the stuffing. Now he is 45 yrs, eats everything.
I made these today. I made a few changes. I added diced carrots and celery to the sauté mix with the onions and garlic, and I substituted 650g ground turkey for the beef. After one hour and ten minutes I took them out of the oven, removed the foil and loose cabbage leaves, then I brushed them with a mixture of 1/4 cup ketchup, 2 TBSP brown sugar, and I TBSP red wine vinegar, then baked them open for another 20 minutes. They turned out FANTASTIC, and they are only 130 calories each! I had three for dinner with a little sour cream, and I had no room for dessert!
Lee, mine are very similar but I use lemon juice with ketchup and brown sugar. My mouth is watering.
I just LOVE watching you cook! You are so down to earth, calm and easy to watch. Some cooking videos have my head spinning and thinking there is no way I can cook that but not with you!! I have made several of your recipes more than once & the family LOVES them! Thank you for showing us how you cook your recipes!!
She is so calming for sure
I thought this was a joke, but it’s really Jenny Jones .. Your a NATURAL I Pray your doing well with good health
I'm from South Africa and I remember my granny making this. A lot of tomatoes for gravy. Basmati rice and boiled potatoes. Beetroot salad. It was one of my favorite meals... I'm gonna try this. My 10yo son loves cabbage and mince. Thank you for a easy and friendly demo.
❤️💝
I'm not Polish, but the priest who married my wife and I was :) (didn't understand a word he said during our ceremony, but he was an awesome man) Always wanted to make this meal. Thank you for taking the time and sharing your recipe. You have the gift for making a good cooking video thank you and I hope you are enjoying your retirement.
And yet another Polish daughter here! When mom & dad we’re still living and I was a girl we made these s lot! I bought a cabbage the other day and was looking thru my Polish cookbook for my Golabki recipe but I think I’m going to do them your way tomorrow! We’d always do them in a huge pot. Yours look great! Sending to my daughter!
Dziękuję Jenny!
Twoja prezentacja była fantastyczna!!
In Jordan we stuff the cabbage leaves but we stuffed it with rice , lamb meat either grounded or cut to small pieces , they. also use salt , black pepper , Some people use pine nuts cooked lightly with butter and they add it to the rice after they rinsed it with medium hot water for about 20 minutes and they washed it . So the stuffing is rice , Meet cooked lightly , black pepper , salt , Butter, Pine nuts and they mixed it and they stuffed it in medium size rolls The cabbage they separate the leaves and they peal the end of the vine to make it easy to roll , When it come to the heart of the cabbage , They cut the inside and they stuff it After they put the rolls in the pot They add some water for the cooking and the cover the pot , When it is done they take the rolls out they put the rolls on the plates and they squeezed fresh lemon over the rolls and it is served warm . It is very tasty dish . This is the very old fashion way of doing it ,we had it for generations , They call it Cabbage leaves Malfoof . Our national dish called Mansaf started 859 B.C Before Christ.
Thank you for sharing , There are some similarities , We the people in the Mediterranean , We keep an eye on each other when it come to food , Italians in the south , Greeks Turkey , Syria ,Lebanon , Jordan , Every one has his own style for cooking the same dish , I really enjoyed Watching Thank you , Have a wonderful life , I have some very nice Polish friends in Orange county in California , One of them she teach French , Very happy spirited lady .
Thanks for taking time to share your own variation and heritage. ❤️
You very welcome , By the way Grape leaves are done the same way , Thank you a gain , Cooking is an Art and you have the touch. Enjoy what you doing .
Oh my, lemon.. WONDERFUL!
I once tried to make those Jordanese style malfoof cabbage rolls to my Palestinian Jordanese husband. First he said, they should be like cigarrette size and he didn't like my malfoofs, but the normal finnish cabbage rolls what I make, he likes them very much, but still complaine about the size. In other Palestinian or Jordanese foods I have manage to succeed by his opinion and I love Mansaf, stuffed kuusa boiled in jameed etc.. Middle Eastern food is very delicious. I started to do these foods after his beloved mother died and there was no one to cook them for him.
Bless you! I didn't know that this was a dish cooked in the Mediterranean area I'm Lithuanian and we cook this too.
What a beautiful Polish Lady!
I'm Irish from Chicago, my Uncle was Polish, thus, my cousins are -
Always a special place in my heart - for Polish.
Beth Bartlett 9 p mop.
Pozdrowienia z Polski :)
My mom used to pack them in a pot and simmer for about an hour or so with plenty of liquid, which after was used as a sauce. And serve it with mash potatoes and Lithuanian cream fraiche. Delicious.
P. S. The leftover cabbage can be used for soup with that cabbage water.
Nothing is left for the bin! Good idea with potatoes to have a more substantial meal! Thanks!!
Good hint about the cabbage water!
Just came across mashed potatoes with rendered bone marrow instead of butter. And heaps of fresh chives, of course !
I've seen Greek people add a bit mixed eggs and lemon to the water after the dolmes are done and then you eat the dolmes with the juice and dip the bread in the juice, it's delicious.
My mom too,and I'm from former Yugoslavia. We also preffered pork + bacon in stuffing instead of beef.(it's cheaper and tastes great.)
@@ms-jl6dl That's how i do , actually half and half beef and pork so they are not hard as only beef would make them..
Also I mixed with already pre cook rice not dry.
I found out that using V8 juice is much flavor not acidic.
But she did the great job in explaining and presentation.
We make them for Xmas Eve only with barley and mushrooms, of course onion a garlic... 👍👍👏👏
I'm half German and even though I grew up in a Polish community (Wyandotte, MI) this is the way I make it: Hamburger, Ground Pork, Onions, Bread Crumbs, Rice and Paprika (not sure why I capitalized all of the foods lol) in the rolls. Cover with diced tomatoes, kraut, kielbasa and make a liquid out of tomato paste and water. One of my favorite foods.
Hello YN.
My Mom past away 6 years ago, she made cabbage rolls at Christmas or special occasions and she spent hours making them. Since her passing I wanted to make them but wasn’t sure if I had the time or counter space, lol. Your recipe was easy and I learned a lot about the cabbage . Thank you for your recipes and your humour. You make cooking enjoyable and I miss your recipes but the ones you left us are amazing. Take care and enjoy your retirement Jenny.
Soya Thinkuright so sorry for your moms passing. My mom passed few years ago too, her favorite recipe was chicken and dumplings...she was amazing mom,,,I came across this video she looked so sweet and easy recipe,,will try vegan,,
@@tammyr4971 my Mommie, and best friend also passed (four years ago); seems like yesterday. Sorry for your Mom's passing. Would love to know your chick. and dump. recipe...PS) My Mom made the best Crab cakes in the WORLD. God Bless all of our Mothers.
This is close to my family recipe. I’m looking forward to trying this. My Polish Grandma liked to put Campbell’s Tomato Soup with a little water over her stuffed cabbage. It was tasty.
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Sounds weird, but my Mother did Campbell’s Tomato Soup and Sour Cream.
Awesome!
Yeppers! That's how my hungarian mother in law made hers and with rinsed sour Kraut. She would also throw in a stuffed pepper. But she would bake it in a Dutch oven.
I put blitzed tomato's with spices chili's etc over and sour cream.
@@jackiefilakosky669 ayy, I thought my mom was the only one who did that😂
In Poland, we add cooked rice to the ground meat :)
Better to use half-cooked rice. The rice will be quite juicy. Of course, tastes differ.
My Hungarian relatives used half cooked rice
Dodają też surowy ryż ale kilkakrotnie płuczą .Lubię pół na pół
@@veniamin1LJ You are right half cooked rice .I do that.
I learned from a Polish neighbor to mix rice and ground beef.
My macedonian mother in law makes delicious cabbage rolls (shes sadly now no longer cooking up a storm as shes in a nursing home . Real authentic cooking at its best !
Love love cabbage rolls of every type, everyone should give danish cabbage rolls a try. Simmered in chicken broth then topped with a cream sauce on the plate! So good too!
I'm watching this in 2020 amidst the Corona virus crisis🥵
Me too! I wanna make this tomorrow!
@@ticklemepan same here
Me too I feel badly to make it but scared to go out and buy stuff for making this wonderful cabbage roll recipe
Me too:( stay strong AMERICA
STAY STRONG WORLD 🌎!!!!!!!
My polish grandma used to make “gołąbki” cabbage rolls.. in a huge pot! Her pierogi’s (dumplings) were handmade and they were huge and soft .. we ate these with lots of sour cream!
What I really appreciate is how you get right to the recipe and you are methodical and clear, excellent presentation!!
I have never made cabbage rolls, but you make it seem so easy and simple that I’m saving this recipe to make it soon. Thank you!
You are literally adorable. I’m making stuffed cabbage for the first time and just wanted to check out how to roll the cabbage, but ended up staying for the whole video.
me too!
I wish you were my ciocia! I grew up in a predominantly Polish area. My neighbors were directly from Poland. This brings back so many memories. It really reminds me of my childhood. Thank you! Now, in addition to the cabbage rolls, I will need pierogi, kielbasi, pagach and naleśniki ziemniaczane, to name a few. Jenny, thank you so much. I will certainly remember to look back here for a reminder of the traditional"ish" recipe.
Wow! My grandfather came from Czechoslovakia. As a chef, cabbage was something he cooked often. Thanks so much for doing this video. We will definitely try this!❤️
I grew up in a Polish house (and just about fell off my chair when I heard you use the term "dupa" - which I STILL use today) and a lot of these recipes are in my childhood. I've created a few on my own based upon what I could remember but after seeing all of these videos, I am going to get cooking! My only change, being a foodie and all about healthful eating, is using full-fat ingredients. Never is low-fat anything a good idea. I'll spare you my soapbox but the body will be profusely thankful for giving it full fat! Thanks for your videos and I can't wait to share them with my Dad! He'll be so happy to eat like this again!
You made me laugh so hard, I haven’t heard anybody use that term “dupa” since I was little. I grew up in a German and Ukrainian house. My mother who’s parents were from the Ukraine and my father Germany used both used that term for your backside... It always sounded better than the usual term your ... anyway thanks for the much needed laugh.
yes. Saturated fat is healthy
Banana brad
Ms. Jones!!!? It didn’t hit me until 3 minutes in. I can’t believe how good you look! 🥰 so happy you are making food on RUclips for us to enjoy!! I’m making this w wild rice as my meat tho. LOL but anyways. You are the best! Continue your passion!
As soon as I heard her voice I knew it was her!! She looks the same. I'm going to need her secret!
Me too and then I looked at her name. So cool. So cute better than the show she was on
Try forbidden rice in them. "Black rice".
OK I thought it was just me! I’m so glad to see her in this incarnation she’s the bomb!
OMG I HAD NO IDEA LOL!!
This is a favourite of mine. As a child we rarely had it, so it was always a nice break from our menu. Jenny really does know how to talk through instructions. She is delightful and easy to follow- not to mention sweet and pleasant. Truly delightful. I am thankful for what I got out of this video and look forward to watching and learning from more of Jenny's videos. Namaste 🌺
I dated a polish guy many years ago and to this day I still absolutely love Polish food! ❤️
Dear Jenny, Thank you so much for teaching the few of us who are socially awkward in the kitchen and needed a little step up to get us going. I'm sure the many others who are very proficient behind the cauldron enjoyed learning your methods and madness to compliment their own. Don't ever apologize for not being able to continue to grace the masses with your gifts. It is better to have had one small leaf of cabbage by Jenny then never to have had any at all. :)
❤️
Yummy! I’ve never topped them like that before! And fried (I like your dad’s version, with butter)& full fat sour cream (sorry, but fat=flavor) sounds good too! I top with a mixture of ketsup, & a little brown sugar, & some nutmeg...I think! It’s been years! But thinning it with water to make more of a glaze sounds like a good idea too. Thanks so much!
Jenny, I so loved you on TV back in the day. I just happen to run across your videos and It’s so wonderful to see you again. I grew up eating cabbage rolls my grandmother made them and so did my mother. My grandmother was from Austria and she came to America the same year the Titanic disaster. The ship she came how to America on was actually the Carpathia which picked up the survivors from the Titanic . She lived in Cleveland Since she was a 14 year old girl till her death in 1986. I have many memories of going to the West SIde Market to pick up everything we needed to make chicken soup,cabbage rolls, poppyseed etc. I still go to the market even though I live in Fairlawn Ohio. Many of my relatives live in Cleveland on the west side I grew up going up and down Lake Ave. now they live in Westlake and Rocky River area. Anyway I just wanted to say hello and so thrilled to see you on this video. Lynn
I'm going to make this for my grandpa, we had it growing up. He's 93 now
I can’t believe it’s Jenny Jones. And she’s Polish! Making my Polish grandmother’s favorite dish. What a small world 🌍.
Omgoodness I am looking at her like she looks so familiar I know this lady from somewhere wow Jenny JONES I love her
OMG. Thank you for the recipe. And thank you for your way of saying "You bet your sweet Dopa". My grandma was Ukrainian and that was one of the very few words I understood she was saying when she would say it. "And let me tell you", we kids knew someone was about to get the spoon. Lol You brought back so many memories watching you prepare this as I would watch and often help my grandma make this. So again, I thank you dearly from my heart for this video.
I have mine in the oven now. If they taste half as good as they smell, we are in business. Only change I made was that I used sweet Vidalia onions. They seem to add more sweetness to the cabbage.
I made this dish for the first time this weekend. I had never worked with cabbage before. It was a huge success. This was such a great video for a novice such as myself. Thank you.
You’re very great at doing these videos because not only do you have a very soothing , “understandable “voice , but you also explain things without rushing through , and are very thorough with the recipe and the step by step instructions. You should definitely consider being a RUclips personality - and do more videos in your spare time. You can have fun doing so , and make some extra cash in the side to enjoy your retirement more.
I love cabbage rolls. Back in the 70's a priest was on a show and he made them without tomato. He put the meat in a mixer and added the onion garlic a bit of nutmeg and some scalded milk and beat the heck out of it. Almost a paste. After rolling it as you the liquid was melted butter and mollasses. He sprinkled the top with a little sweet paprika and baked it as you do. It sounds terrible but I could not believe how delicious they are. I have made them so many times I got tired of rolling so now I chop the cabbage into maybe 1/2 inch cuts. Steam to soften. place half in the bottom of 9x13 pan. layer the meat on top and cover with the rest of the cabbage. I pour the liquid over all and then bake.
Wild you share your recipe?
Sh you have any questions let
My bobchee taught me how to make these when I was young thank you for posting this video. My grandmother taught me everything good I learned in my life. She cooked everthing from scratch. Her bread was so wonderful!
Babcia
My babchi made them weekly, added 1/4 vinager and 3 carrots in pot with tomato product.
We covered the rolls in cans of tomato soup We also used a large Dutch oven, cut the extra cabbage and put on top with cut up potatoes, cover and bake for 1 to 2 hours. Lots of gravy from the tomato soup, absolutely delicious over the potatoes, can serve sour cream on the side if you want....gosh this is good, ours was juicy with tomato gravy flavored from the cabbage rolls and meat
Same here, tomato soup. Lge roaster. No mushrooms/garlic though. 😋
I also use Tomato soup. Tomato Bisque actually and its delicious. Will add the potatoes next time. Thanks for that tip.
@@maureenwilson6031that sounds delicious, little more flavor, I'm definitely going to try that soup, thank you 😊
Try V8 juice.
@@maureenwilson6031
It’s December 2019 and I’m binging all of here videos🤩
I love that Jenny is so relatable. She doesn’t make cooking intimidating!!
God bless you Jenny💕
@@felicefiore6783 rashieshow
@@felicefiore6783 k.
To be honest! I love cabbage rolls... always have, but I realized how sincere, caring and loving you are and how patiently you explained everything. I completely melted down and lost every once of stress I had in my being. Thank you so very much! I'm a fan. Many blessings!
That looked so good. My grandmother made these and many polish dishes that I love growing up. My mother also cooked many of these meals also. Thank You Jenny, you brought back many memories from years gone by.
I swear I watch this video and note how many millions of people have seen it and every year it keeps suprising me. 20 million views! Thank you Jenny! The best Golabki video!
Have loved these since I was a child. A wonderful Polish family showed me how to make these and I have loved them every since. I add rice to meat mixture.
She added too. 4:20
She also added rice she said she uses Uncle Ben rice
Hi you have such nice smile😳
I haven’t made these in years but I love Golumpki. I used to top my cabbage rolls with equal amounts of Canned tomato soup and tomato sauce. Add a little water if you desire. Then I top off with bacon slices. Can’t get enough, so good!
Bacon sounds WONDERFUL!!
When I was a little kid around 6, I learned from my Polish grandmother how to make these, that was 62 years ago and the only thing she did different from yours was use cooked barley instead of rice,and lots of Hungarian Magyar sweet Paprika! OHHHH man! When I make them for people they ask for the recipe and get frustrated because I cook like her and she never used a measuring cup just her hands! hahaahahh. Love your video! BTW I bake mine in a cast iron Dutch oven.
I made this before and I'm making this again tonight. Amazing recipe. I stuck to your dad's version with cheap fatty mince and it was divine!!!!
My aunt always used to cover the cabbage rolls with tomato juice. Haven't had these in a long time. Can't wait to make them. Thanks.
ghostsoup1313 My mother would add a can of tomato soup in her cabbage rolls, stuffed peppers & spaghetti sauce. Plus a can of tomato purée, of course.
ghostsoup1313 Nice thing about cooking, you can do it your own way, if it's a flop, try something different.
Was her recipe good?
My grandmother didn't put tomatoes in the stuffing, but put two pint jars of canned tomatoes over all the hlupkes in the pot. I like it best that way, I know some people who pour tomato sauce over it, but it's not so good. And she laid 4 strips of bacon over that all, and it would cook up so good.
Sherry Bentz uyygyyyy2
OMG I'm going to have to make them. I love Polish food and Polish people. Cheers!
:-|:-\:-*:'(:-)(TT)(TT)O:-):O:-(
@@GabiGamereRyanGamer23 said that was a great way to day of school
Nancy is a great way to get this done
Same, Walter
I've watched MANY youtube videos and this one has such a nice quality to it; its very well produced. It moves along quickly without a lot of "jibber-jabber", so it holds the viewer's interest throughout the entire 13 minutes. Its informative and inspirational. The cabbage rolls like terrific and I'm excited to make them this fall. Thanks so much.
Gary J. Rentschler
She is a pro.... had her own talk show in the 90s
Agree, and we didn't have to waste time watching her chop onions!
I first ate cabbage rolls in 1984 when I traveled with my friends from OR to the Iron Range of N. MN. My friends wife, mother and grandmother Serbian/Croatian made delicious SARMA cabbage rolls. In OR my girlfriends mother and aunt (Chech) cooked delicious ethnic food. Both families still spoke their native languages.
This was great!! I asked my Ukrainian mother to show me how to make cabbage rolls a long time ago. She was so fast, I couldn’t keep up and never tried to make them. This video reassured me that it’s actually pretty easy so I’m going to give it a try. Thanks Jenny!! 👍🏻
Un
Respect
I so Agree! Was looking for a simple, easy recipe to make cabbage rolls and I found it! And it's easy to see that you can easily change it up a bit to suit your personal taste!! I can't wait to maje this dish, and I will serve it with creamed potaoes!#Yum!😋
You sure do know how to put a video together; just the facts, no extraneous talking; modulated voice and enthusiasm. You'd do well at teaching others how to put together videos which hold audience attention. Well done!!!! And I am going to make these cabbage rolls; healthy and yummy!!
how well put, she really does
Ann Wright You do know who this is right?
She had a talk show years ago incase you didnt know. it was a great show "The Jenny Jones Show." I enjoyed it.♡ and that was a very nice comment you made. Be blessed
Too, too funny,Sonya - I'm chagrined to say that I didn't THEN but thanks to YOU, I do NOW! Well, at least I recognize talent when I sees it--surely that should somewhat mitigate my ignorance! :) :)
OMG it is Jenny Jones!! Thanks for letting us know.
omgosh I thought she looked familiar
You beat out Gordon Ramsey, much more pleasant to watch without all the cussing...lol, great recipe to, I'm going to make these !!
For Sure.
faint praise! We are all more pleasing than Gordon
@@C02045 )
You are so relaxed and entertaining, love the coupon story, lol♡.
Give me a break 😂
I believe you can put your own twist on cabbage rolls. I learn something new when watching other videos on making cab-rolls. Sour cream is the bomb on these too! Jenny is a familiar face from my past, so it was so nice to see her again!!! Thanks Jenny💕
Yeah! Me too! I typed in golumpki, and this video came up, I looked at her and thought, "She looks familiar," but I couldn't place it. I looked at her name and was like Jenny Jones!! I loved her growing up. I'm glad to take cooking lessons from her.
Started making stuff cabbage as a girl with my mom but I never paid attention to removing the vein.
I'd always cut them out completely, which made it harder to roll, yet still ended with good results.
Nice to learn any easier way- no matter how old one is or how long you've done it the harder way. 😆
I also make Unstuffed cabbage casserole for those times I want golbkis but not all the fuss.
Jenny I’m polish Jewish on dada side and maternal zaydeh, grandpa. Best meal stuffed cabbage ashkenazi. Thanks, restoring a lost recipe to me
"You bet your sweet Dupa". I haven't heard that term in over 60 years. Sweet memories.
My dad used the "dupa" term alot.
Taught my grandchildren that…..
What does it mean?
@@IsmAA1136 Dupa means butt, hinder, a$$.
I used to make the rolls all the time but now I just chop the cabbage and put it in a large pot. The stuffing I make into meatballs. I add the tomato and water and cover and cook till the cabbage is tender. Same flavor and it saves lots of time.
I can't help but be distracted by how lovely and pretty her kitchen is. Bright and colourful. I love it! Makes me excited about cooking and I really don't like to cook.
I love it. When we used to live in Holland my mother made them too. But I never knew how to cook it. And I'm happy to see you make this rolls. You make me remmenber my mom. Thank you.
If the filling is already coked do i still need to bake them??
Almost like my Polish Mother made, she would add cooked rice to the ground meat. Never used mushroom's. Mom would always add more tomato Sause in the pan. They look Great. My Mother always used tomato soup and even tomato juice to cover , then add the extra leaves to cover them Pigs 🐖up. 😁 Thanks for all the nice comments.
My nana added rice too. She made the best ❤️
Yes, they are pretty close to authentic. Which means "bland" but this is a poor person depression type dish anyway. They're definitely better jazzed up. I use ground sausage and hamburger mixed. Black rice is a good touch also.
Lol
@@ronb67 You are right about it being a great depression era type of dish. My Polish relatives told me a lot of dishes like this come from WWll. Times were hard & winters were bleak. Cabbage & potatoes were almost the only things to survive the winter on. I remember as a kid being told never to throw away bacon grease for the same reasons....it was added to a lot of dishes. Bacon grease was substituted for Salt Pork (the fat layer of a pig that is heavily salted for preservation). Our family heritage was Polish, French, Irish, & Lithuanean, so we had similar traditions in all of Europe. WWll had a lot of families going hungry...and to poor families the potatoes, onions, carrots & cabbage were basic lifesavers.
You will almost always see this dish at weddings and Big parties. Polish food is always great !.........I'm also Polish ! Enjoy.
Oh this brings back memories! My friend’s Mom used to make this for us! So so good! Thank you
My favorite thing that my mama made. I was sad when the pot was empty, but always so happy to have had them
Many years ago a little Polish lady told me to not put the cabbage in boiling water. Instead wrap it well with saran wrap, freeze it for several days, and then the day before you're going to use it, take it out of the freezer, place it in a dish to catch any drips, and unthaw it in the refrigerator. The leaves will fall right off the head of cabbage and you will never burn your fingers again. Plus, you can buy the cabbage when its on sale and keep it for 6 mos. in the freezer.
Pat Christian Wouldnt freezing it damage the plant material without it being blanched first? I am Polish and this was always boiled, though I found that taking the core out right after getting it at the store, pull the leaves off and then 'wilt' each leaf in boiling water. Never had one rip on me.
+MrScorpioman1982 I tried it and it worked REALLY well, I used to boil it but freezing it and then defrosting makes the leaves really soft!
+Pat Christian If you unthaw something, you freeze it. Just a little grammar lesson in case you have to give this recipe in a court of law!!
@Pat Christian, Good idea! :))
Never heard of that but might give a try the next time I make them
You must be my sista from another mista LOL...Dupa...loves it!!!! You are the ONLY OTHER person I have seen slice off the 'rib'. All (even chefs) do that v slice and remove it completely leaving that big V gap. So much easier to simply slice it down to thinner so it cooks evenly. Just want to add that I take a can of rotel tomatoes (strain out extra liquid, but save it) and mix that in the angus ground beef I use. Do not cook the rice either. The tomatoes help keep the 'stuffing' moist. Also, I use beef stock liberally because I don't use all the meat mix for cabbage rolls. I break it up on top of the rolls and chop the extra cabbage left and put that on top. I discovered this by accident and call it 'cooks treat'. After all the cabbage rolls are cooked and removed I have a nice bowl or two of beef broth with the extra meat and cabbage LOL. #Jennycancook I hope you enjoy my little twists to cabbage rolls and the 'cooks treat'.
+Missy B oops, forgot to say I also add that rotel tomato juice to the broth I pour over the rolls....nothing wasted....
I'm glad you shared. I was also wondering about the rice, whether to cook it or not.
I saw your video this morning, you gave me GREAT TIPS. Thank you so much. I'm 63 and first time I've learned this. Loved your video. Happy New Year
I'm 100% polish and I can say that the food is actually awesome. Especially when its home cooked
Sarmale! That's how we call it in Romania. It's a traditional food, eaten especially during christmas. But I will cook it all year round, because I love it!
Something same as sarmale, sarmalele are more good than these
Cu foi de vita e mai bun, (Parera mea)
Omg, at first I was wondering if know this lady from somewhere and of course it’s the Tv show host Jenny Jones. Great recipe and you haven’t aged!
MAGDALENA0722 I didn’t make the connection either. I vaguely remember the show.
That was my thought also...Jenny hasnt aged!!
Omg YES!!!!! it was annoying me so much!!! It was her beautiful smile that really captivated me and had me thinking, she looks and sounds familiar!!!!!! Thanks for that. X
I knew she looked familiar! Such a pleasant woman.
Oh yea Jenny Jones I was asking myself where do I know her from lol
I'm also a Polish girl who made cabbage rolls with ground beef, 1/2 lb of ground veal & 1/2 lb of ground pork along with the rice & cooking it in tomato juice & a can of whole tomatoes... Was delicious
My Mom used to make these every couple of weeks, only she cooked them in a pressure cooker. Had to make enough for 5 kids and 2 adults. Yum oooooo.
Little Blitz thank
Oh Jenny, I am so happy to find your channel. I looove polish food. I used to work with one polish lady together for five years. Oh boy, her food was heaven! Actually it's still. I wanted to cook her something polish to surprise her. Now I can do it! Thank you so much for your video! Very well done! Amazing!!!
Bayar Gelenkhuu
You are welcome to Poland. Zapraszam do Polski.
Pozdrawiam.
What a great recipe, and delicious!! Thanks so much, my wife and I teamed up on this and they came out perfectly. We fried them up a few days after making them and ate them with warmed up tomato sauce. This is a Keeper!
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My mother's family was Welsh plus Heinz 57 yet her mother made borscht and also cabbage rolls in addition to her wonderful Midwest dishes. Fast forward and now my son works in a German restaurant where they only serve cabbage rolls during Oktoberfest and theirs don't include rice. I want to make some myself this year and was so happy that you have a video making them, Jenny. Thank you for the wonderful library of culinary skills you created to share with us out here. It has been decades since watching Grandma make hers and of course I don't have her recipe.
well..............jenny...........i looked at a few variations on how to make cabbage rolls....not one of them spoke on taking the core out of the cabbage like you did,not one of them gave the advice on slicing the hard end of the cabbage leaf like you did to make it easy to roll once filled,what you put into the cabbage rolls is according to preference,although for the most part i used your meat and spices method..i will say out of 5 other cooks i looked at,including martha stewart,you were the most informative....thank you ...you were the best advisor on preparation...
I've always done it the way Jenny does. Take the core out before steaming the cabbage, so that the steam gets to the inner leaves faster. Ignore the troll.
I'm Polish and my Mum always removes the core and she also removes the hard part of the leaf. As for the stuffing it is rice or kasha and minced meat. You can also add some mushrooms(we do sometimes). We also put cabbage leaves underneath golabki as we make them in a rather big cooking pot so whatever is at the bottom tends to stick to it. We also use tomato sauce to cook them.
@@silkeran Yes, thank you. I rather devastated to see Jenny's recipe be a fair bit different from my mom's, which I've stuck to, and it's all about the sauce. We're not Polish (French Canadian), but we put a lot of love into the sauce. A big old pot of tomato sauce, w/ chunky tomatoes, various italian seasoning, bay leaf, garlic, parsley etc is simmering on the back burner as the long long process of making the cabbage rolls. We'd use 2 cabbages usually and fill a friggen turkey roaster. An all day job, but damn would they be great and we'd have them as an easy meal for mths later. And everyone knows they're even better heated up. We use par-cooked rice, hamburger, diced onion w/ the meat (no mushroom), no sauteing either. Not sure if that would enhance the flavour. We bake them a minimum of 4-6 hours. People always want the recipe.
It might be neat to try this much faster Polish method and see how they are fried w/ sour cream. I love love love perogis w/ bacon, onion and sour cream, so...
Geoff S Putting
Meatwise I use 50/50 pork/beef and I also add marjoram. The ratio of rice to meat varies from cook to cook. Among the Polish population, our neighborhood was 60/40 Polish to Ukrainian. The poles generally used mostly meat, whereas the Ukes' golabki often were about 70% rice. Either way, they were delish.
I remember eating them with sour cream when I was a kid. My mouth was watering throughout the entire video. This was very clear and concise. Going to make them now!
A little tip: Plan ahead and freeze the whole cabbage head for 4 - 5 days then let it thaw in the sink overnight. The leaves are pliable and lose none of the nutrients or flavor to heating in water. We make the Serbian church fundraiser version and spice it up a bit. 13-15 min in a stovetop pressure cooker and they’re done.
I'm Serbian decent. My mama was born there. She makes a bunch of cabbage heads into sauerkraut (super easy to do) and makes cabbage rolls using that. I grew up on sour cabbage rolls (I guess you'd call it that)? To me cabbage rolls made with just regular cabbage leaves .. taste weird to me. I guess it's what you grew up with.
I tried that before but was not successful. Maybe because I only froze it over night. I'm going to try that again but 4 days as you suggested.
@Wade Stanton Oh yeah! So good!! Lol mine too!
In Romania we use pickled cabbage, which is a little bit sour. It is really delicious :)
W. Leo The cabbage head I used on the last batch was in the freezer for a month or two. If I see them on sale I’ll just throw one in the cart. They keep for a long time.
my first ever cabbage rolls! I
so proud of me! they're amazing!