I think I have an answer to the peeling / blanching mystery - if you use a normal green cabbage to make cabbage rolls, you have to blanch before you peel the leaves apart into single leaves or else you’ll tear the leaves a bunch. By contrast, the crinkle leaf type will more easily tear apart raw, and then it’s a simple matter to just blanch the number of leaves you need for your recipe. Clear as mud! Enjoyable video as always, Jamie!
by contrast the crinkle type leaves will “tear apart” raw - You mean “separate from the head,” right? What confused Jamie was why he had to blanch the Savoy cabbage leaves afterwards when he didn’t have to before separation - and the answer is so that they would pack into the mold more easily, conform to the shape of it, and not leave air pockets.
“Can I not read?” It does often appear to be a reasonable question. But no, it must be Julia’s fault for writing a confusing recipe. Or something like that.
I think the issue is that you don't use the entire head of cabbage in this recipe. So, if you can leave the center of the head raw, you have more options for the leftovers such as cole slaw. Julia probably didn't think this needed to be spelled out.
That’s only surprising if you mistake “vegetable dish” to mean “vegetarian” or “vegan” instead of “a dish in which one or more vegetables plays a prominent, necessary role.” Julia rarely concerned herself with vegetarianism, and I can’t recall her ever addressing vegan concerns.
@@marcandreyko4251 You’re reaching. The cabbage plays more than a supporting role. You cannot make a stuffed cabbage without a cabbage, but you could make it without pork.
Your wife is right, this seems to be a French interpretation of that mainstay of Eastern European (not just Polish) peasant cuisines, cabbage rolls. Those are individually wrapped, though, with single leaves of blanched or pickled cabbage, and the filling is made with only uncured pork sausage, unboiled rice, raw egg, onions, garlic and spices. Then, all of the cabbage rolls are cooked together in a pot with water or the pickling juice of the cabbage, with a couple of tomatoes and herbs (such as dill) thrown in. And that's it. In Hungary, we call it töltött káposzta, and eat it with fresh bread and creme fraiche, nothing else.
Yes, and the funny thing is this dish came (at least to Poland) from France, where they made pigeons with this stuffing and wrapped in cabbage, and Polish people be like "this is a good pigeon dish, but you know what is unnecesarry in it? The pigeon!" so this dish is known as "the pigeons" in Poland despite not containing any pigeon.
Ate a chicken leg with broccoli, so there. And no, I'm not on a diet, but I had to counter the dozen or so chocolate drops I ate throughout my late shift^^'
@@BakedandCooked Guess what I'm watching right now on this rainy, stormy early morning in Atlanta? The French Chef! Julia is making pie crust for various quiches. Believe this was her first show in the series. (She keeps looking at the wrong camera. 😅) "Get rough with it...Smear it OUT!" 🤣 My French mother taught me the importance of using ice water, drop by drop, when making pie crust, handling it as gingerly as possible and putting it in the fridge for several hours before rolling out. Her pie crust is still the best I have ever tasted. So light, buttery and flaky! 😇 She and my grandmother ("Memere") always used a high quality butter and weren't skimpy with the cream. BOTH lived to be just shy of their 93rd birthdays. I go through a block of President (Normandy) butter each week and my cholesterol was "perfect" on my annual physical. My internist said I had the numbers of someone half my age. (I just turned 72.) Think I'll make a quiche de la mer for lunch. I'll have a glass of Rose with it and toast my favorite chef! 🤗💖💖💖
@@Exiled.New.Yorker considering how drastically different Liberace looked on TV before his Vegas days sadly that is 100% the case. although idk how Julia child got by on being a woman alone. she could pass as a man in drag; she is a fucking GOAT tho.
I wonder if 2019 Jaime would have obsessed about shopping for cabbage and been as thrilled as 2023 Jaime is to have such a "beautiful" cabbage on his hands 😆
He did learn some things. 16:30. "This has catastrophe written all over it." 😂 As someone who also learned a lot of cooking by just written recipes and trial and error, I applaud him! And I have been here. 😂 [Edit to fix time link.]
When you added the rice to the meat, it clicked for me that what you're making is essentially a giant version of what we have here in Lithuania, called balandėliai. They're these fist sized cabbage rolls with stuffing inside, which is usually a mix of meat, rice and onions.
I find watching you struggle through Julia Child’s impossible recipes oddly satisfying. I’ll never make them myself. I just don’t have the time energy or money to make these beautiful disasters. But I’m glad you do!
it never ceases to amaze me how she turns humble ingredients into an all day project lol this woman’s sense of humor is unmatched 😂❤️ so glad you made it through. do something EASY with the rest of the cabbage - you earned it Jamie!
One time I made a spinach ricotta stuffed under the skin chicken, I read it as 1 - 2 lbs chicken it said 2 -2lbs chickens I stuffed 1 chicken with enough stuffing for 2 when it cooked it was the size of a turkey! Haha I’m amazed it didn’t explode! Lol
Brilliantly done, Jamie! In this first (2-part) book, Julia felt obliged to reproduce classics of French cuisine, and was collaborating with actual Frenchwomen; she got less doctrinaire as she became more experienced, and developed her own style and voice. She also got better as a writer in terms of clarity and precision; everyone does after all, writing is a lifelong study. I love seeing you nonchalantly use the skills you've acquired, tossing a panful of chopped onions casually and expertly, or whipping up some potatoes as a side dish.
@@Thingsyourollup Agreed... After watching Jamie make two of Julia's aspic recipes.. I don't think I will ever try eating making or eating one... Mind you I might make one and take it to my next family gathering for a big meal.. cut to the chase.. and serve one and make everyone visibly upset!.. (to quote Dylan B. Hollis of Baking Yesteryear) fame here on RUclips!
I love that Julia can turn cabbage and bacon into a 6 hour slog, and I love that you do your utmost to follow along with her! Like so often it seems the end result is delicious... just maybe not quite worth the work that she puts you through!
Theres a dish in hingary where they get a huge pottery pot and put cabbage onion fatty fatty pork and whatever else and then then put it on a fire and cook it for days on end. I had it at a festival in this town called something like zezezic in hungary and we bought a little pot of the same soet. Everywhere all you could get to eat was this fatty pork cabbge it was sgorgeous but jesus ...days!!! Id happyily fry the bacon and eat it on raw cabbage leafs tbh@
I have been watching cooking shows since watching reruns of The French Chef on PBS as a child in the 70s. I have never enjoyed a cooking show as much as I enjoy this one. Cooking Channel and Food Network, eat your heart out. Merci!
Same here ! Except I started with Marjorie Mariner (Youngstown OH) in the late 1950s! Actually I was home with the measles watching her in 1963 when she was interrupted with the news bulletin about JFK ... anyhoo, I've watched them all, religiously (obsessively??), and you are the MOST entertaining by far.
Agree Tara and Alan! I feel I’ve been given the opportunity to relive part of my childhood as I would watch either the original broadcasts of Graham Kerr or Julia Child making something and then get on my bike, head to the grocery store to get the needed ingredients, then make it for dinner that evening or the next day as my Mom wasn’t a fan of cooking. There were some truly awful mistakes I made, but the encouragement I got from my family - and my Mom buying every book of Julia’s and other great chefs - kept me trying to keep up with Julia’s recipes and instructional methods. Julia Child made my life better as a kid and even today and re-watching the recreation of her recipes through this channel is simply wonderful.
The delight I feel when watching the manic chaos in your kitchen as you work your way through complicated French recipes is the highlight of my culinary education!😀
JC has the knack to make simple and delightful Eastern European, Middle Eastern, or North African convoluted to the extreme. It's a little bit SM cooking if you ask me.
Stuffed cabbage is a pain to make, but it's such an awesome dish! This presentation is interesting, my grandmother is Romanian and she stuffs individual cabbage leaves with rice and cooks them in tomato sauce. I've never seen it done with a whole cabbage like this until now.
My besties hubby is Romanian, I have been looking for something to make him from "home", any suggestions? I'd ask him but I'd like it to be a surprise 😅
From what I've seen, chou farci can be made either way. No idea which method is more traditional, but I'm going to go ahead and say that the individual leaf rolls are the older version, since most countries do them that way
Wow, this looks really good! :) I'm Polish, so it looks kind of like deconstructed Polish gołąbki, rolled cabbage leaves stuffed usually with rice and meat, serverd with tomato sauce. I thought it takes a lot of time to make gołąbki, but wow, this recipe tops it! :D
The Charlotte pan has been a total blessing. At 11:00 at night I was at our barn watching your video while also watching a ewe have her lamb. The cabbage looked awesome when you bravely turned it out on the plate! Thank you.
With that much cabbage, you should make some colcannon, an Irish dish of potatoes, shredded cabbage and scallions mashed together with lots of butter and cream, which can be a side dish or topped with diced ham or bacon for a complete meal.
With how intimidating this recipe was, I was sitting here like "Ah good, he bought extra sausage and cabbage, he'll have ingredients for an attempt 2..." But then it turned out so well first try!! All the little bits of spilled rice and things on the counter makes me feel better about my clumsy self.
"..much room for improvement in the plating department..." Oh no Jamie, please don't get all pretentious in your plating. I think most of your viewers love your practical and relatable style. Nobody is at home plating their food like a 5-star restaurant, we're just plopping the food on our plate and enjoying it 🤣
I've cooked cabbage quite a bit, and as a mother two three young kids who think that they are funny as hell, the jokes about "fart smell" that always occur are creative and hilarious. Cabbage is as entertaining as it is satisfying.
Grow up in a Lithuanian/Polish family that makes "pigs in blankets", halupki: pork sausage, rice, onions, garlic, wrapped in a rolled, steamed cabbage leaf and covered in tomato sauce and baked. The "fart" smell never quite leaves upholstery and carpets and drapes.
@Laguna Girl You should have been around when my beloved Lithuanian father was noshing on one of his favorite snacks, limburger and raw onion on dark rye bread.
@@onemercilessming1342 I can't compete with that, but being in Milwaukee, the beer/ brat/ sauerkraut aroma deliciously lingers :) You're a kindred spirit indeed!
I paused it at 7:49 after you said you had a Savoy cabbage. That isn’t what a Savoy cabbage looks like in my supermarket (MUCH more crinkly… frilly even) but the fact that you’ve generated a “what’s that cabbage” cliffhanger is a delightful part of my evening.
Oh my goodness Cristina! I had to pause the video and read through the comments to see if anyone else had commented on the fact that he didn’t have an actual ‘Savoy’ cabbage! I just love watching Jamie! He’s come so far but still makes me wish I could call him and offer advice! Such fun hey? Now I’ll get back to pressing play! Take care friend!
All 4 heads of cabbage look like they've been sitting in a bodega for about 2 months. Savoy cabbage is better for rolling, plus it comes from France. My family is Polish and we always use savoy for our cabbage rolls. No need to blanche them prior to filling. They stay crunchier than the other types of cabbage too.
I'm glad your camera wasn't damaged! Love the look of the finished dish. My husband would love this. I'd prep the filling the day before I assembled it & probably substitute thick sliced bacon for the salt pork. I know salt pork isn't smoked but I prefer bacon :)
I love how she says "meanwhile", after the fact (without any mention of the task ahead of time). Thanks, Julia, for the heads up about that BEFORE we actually need to be doing it. 😉
one of my favorite things i used to love when i was a kid was a stewed cabbage and bacon soup. chicken stock, crushed black pepper and a few other specific spices, cabbage carrots, finely diced 1/2 white onion. and diced chunk bacon that is soft/slow cooked in some butter and then added into the cabbage to to stew with the other veggies for about 30 mins or so. goes terrific with some buttered french bread for dipping. (i'm from New Orleans) xD absolutely love that stuff ^^b
I was thinking that this recipe could be deconstructed and simplified to make something very similar and still delicious. Your soup sounds like it's along those lines.
May I ask what your "other" spices are for your soup? I discovered Taiwan Cabbage a few months ago - a huge flattened sphere of sweet and tender massive leaves - perfect for cabbage rolls. I've been dying to make stuffed cabbage and a cabbage soup. I love the stuffing of this recipe, but in my super taster family a pinch of sage can be too much and caraway seeds are just.... No. I'm thinking about what else to use....
@@cliftonmcnalley8469 let me get with my mother on that, she as the one who did that and i havent gotten the family cook book yet. so i was mostly recalling from memory what i seen her put in it xD
@@Nox-jx9rz If you get the chance, please do, you probably need to know anyway, right?😁 Our family "go to" comfort food was what my mother called "hash". She's German. It's basically homemade hamburger helper - a ground beef sauce over macaroni. My friends would get excited when I said I was making hash.. I had made it myself numerous times growing up but my first several attempts on my own weren't great, something was missing. Finally asked Mom. I talked her thru what I was doing, she was stumped until suddenly she exclaimed loudly, "Oh! Nutmeg!" Turns out she,'d always added it at the end as a large pot only requires a tiny pinch!
Re: blanching: with the normal cabbage, you often have to simmer the whole entire head just to get the leaves to loosen enough that they can be peeled off. Has to be done gradually or you'll boild the exterior leaves to mush before the inner ones soften - easiest done if you have a really big pot so you don't have to take the cabbage out to get the leaves, I imagine that would spill hot water everywhere... I love cabbage rolls (we make a Kurdish style, but I love every kind I've tried), and this is basically that but without the rolling. A cabbage roll layered meatloaf thing. It looks delicious, I think I'm actually going to make it...
Loved this. My Ukrainian roommate's Baba makes the most epic cabbage rolls, very similar to this recipe. Two tips/tricks she taught me, is when boiling the cabbage, add about a half cup of vinegar to the boiling water before adding in the cored cabbage head (especially for those that don't peel easily off). Leaves just slip off with little effort. Also, de-veining of the cabbage leaves along the thick vein on the backside, makes for more tender leaves. ;)
I was making a new recipe last night and read the entire thing wrong and had to start over 3 different times. Makes me feel better I'm not the only one 😂
When working with ground meats that have been cased and need to be broken up into a crumble a potato masher comes in handy. Once you've placed your globs/blobs/masses of ground meat into the pan simply smash it with a potato masher to break it up.
This actually looks really good! I have an easier method for separating the cabbage leaves though - from making cabbage rolls. You core the cabbage and place it in a pot of boiling water. As the cabbage leaves soften on the outside remove each leaf one at a time with a pair of tongs/pickups to a plate. They are ready just when they start to soften and you can wiggle them off from the core or thick end of the leaf stem. As you get closer to the middle or end you may need to use a knife to cut them at the stem end, but it's no big deal. They stay whole this way and don't tear, then soften and blanche at the same time :)
Team J: Get yourself a set of stainless pots & pans. The Costco Kirkland brand is a pretty good option to the holy grail: All-Clad. They will help when you need to cool 😎 the contents quickly. Le Cruset & Company are basically encased cast iron. Once they get hot they take there sweet time cooling down. BTW: Your neighbor upstairs must have the cleanest floors in town. You should introduce yourself & invite them to the next shoot. One more thing: Make some bubble & squeak with all that leftover cabbage. Yummy!!!
Jamie, the point of the first "you don't need to blanch the cabbage" is that with many cabbages you need to quickly blanch them in order to peel off the leaves, otherwise they break. The first blanching helps release the leaves from the whole head. Then you need to blanch them again to make them pliable. With the savoy, you don't usually need to do the first blanching, as the leaves come off easily.
Jamie, I have to say that you’re my absolute favorite channel on RUclips. I’ve recently started cooking more seriously, and I get so much enjoyment out of watching you make these recipes!
I can tell you exactly what I'm doing at 11:44 at night: watching this video, about to eat my Mushroom and Peanut Fried Rice Noodles and drink some good tap water :D
Caraway and cabbage pair really nicely. In Austria we often use it for cabbage salad with boiled potatoes. It’s delicious! Especially when the potatoes are still a bit warm.
Taiwanese flat cabbage also works very well for recipes like this. It's not quite as good as savoy cabbage, but it's a bit cheaper and sometimes easier to find. My local farmers market has flat cabbage for like $0.79/lb, and it's usually very nice.
I love this! I love that its layered and baked instead of cabbage rolls! Will absolutely make this. Good job J, the recipe sounded a little sketch, but you pulled it off.
I love that you include all the things that go wrong, I enjoy going on the whole recipe and cooking journey with you, laughing through your mistakes, yet im always rooting for you to succeed 😂 Best cooking show on RUclips. ❤
It’s 4 am and I’m laughing away …. So funny, Jamie! Your family must eat so well and be highly entertained…😊 I’m going to try a very much simplified version - yours looked wonderful…
Man I love this ! This is an absolute gem of a site! I found this over two years ago… have gone back and watched practically every episode ( from the beginning ). Great job. Fantastic take on a epic work and style of cooking. Just saying I look forward to each episode and enjoy them immensely. Thank you.
As a cabbage lover I’m like drooling here. Your sauce looks awesome, I’m anxiously awaiting your tasting! 😮 oh I’m going to make but will cut some corners myself.
I have learned a lot by watching your videos. You especially showed me the way to hold a knife to chop and dice onions and things like that. Now I think of you when I’m using my knife. Note that I’m an older girl of 72 years and I was having a hard time holding or gripping my knife because of arthritis in my hands and you came to my rescue with tips on how to hold my knife properly. I’m so happy.
Love it! My grandparents were both Polish, so my father (their son) was too. That meant a good amount of Polish and Eastern European cuisine during my upbringing when visiting Grandma & Grandpa. Individual servings of this dish, basically stuffed cabbage or “pigs in a blanket” were served regularly. They were topped with the stewed tomatoes. Very hearty meal that always smelled-up the house and usually gave everyone gas, courtesy of the cabbage. But man was it worth it! My humble opinion is that JC’s recipe is overly complicated, you’ll get the same taste going the stuffed cabbage route. Less headache.
This is kinda similar to the Norwegian dish Fårikål! (Får - i - kål is litterally Lam - in - cabbage) Just layers of lam and cabbage to the brim of a gigantic pot, boiled for up to two hours. it is soo good! Edit: Oop! okay after seeing the entire video it is presented really different lol
Congrats on persevering with that dish and on your creditable results. It’s definitely a special occasion showstopper, however humble the ingredients. Yes, one can achieve a similar taste by simmering individual cabbage rolls in tomato sauce, but the presentation and elaborate garnishes of Julia’s dish elevate it into the stratosphere.
What do I do at 11:44 at night? Watch RUclips videos and wish I had the energy and passion to make a dish like this. Although occasionally you can find me dancing around in my wheelchair singing oldies at the top of my voice and forcing my hubby and daughter to hide in fear. But I think that’s only when the moon is full. 😊❤️👩🍳🥰
When you were sad it was heartbreaking, but at the end I was overjoyed with you at the results. This is seriously as moving as some epic tale. ❤ Also wow, scary long recipe, but I should try simplified somewhat version)
It is so refreshing to see a comet community that is positive, funny, and real about this is like this. You've got a great community here Jamie! Glad I'm now a part of it 😊
You are absolutely the best program on RUclips I love watching your show. I did attempt to make this recipe about 3 months ago and it is a huge undertaking I literally worked on this for 6 hours finally figuring out how to place the cabbage leaves, but it was a battle I ended up also using the left over smaller leaves and stuffing because there was a large amount making cabbage rolls which were just as good. I truly believe you should have your own television series your the best. Thank you so much for all your hard work.
It’s 11:29 and I’m watching you get baffled by a Julia Child recipe. It’s highly entertaining. From a professional chef’s perspective, read her recipes from beginning to end, multiple times. Her recipes and the joy of cooking are intentionally written to be read completely before beginning so you won’t miss steps. Remember, they were pre-Internet and people didn’t just read the ingredients and assume they knew what they were doing.
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I think I have an answer to the peeling / blanching mystery - if you use a normal green cabbage to make cabbage rolls, you have to blanch before you peel the leaves apart into single leaves or else you’ll tear the leaves a bunch. By contrast, the crinkle leaf type will more easily tear apart raw, and then it’s a simple matter to just blanch the number of leaves you need for your recipe. Clear as mud! Enjoyable video as always, Jamie!
100%, says right there in the book if Jamie had continued just 4 more words, "you usually need not blanch it to remove the leaves." 😅
by contrast the crinkle type leaves will “tear apart” raw - You mean “separate from the head,” right?
What confused Jamie was why he had to blanch the Savoy cabbage leaves afterwards when he didn’t have to before separation - and the answer is so that they would pack into the mold more easily, conform to the shape of it, and not leave air pockets.
“Can I not read?” It does often appear to be a reasonable question. But no, it must be Julia’s fault for writing a confusing recipe. Or something like that.
@@Party_Bones 7:46
I think the issue is that you don't use the entire head of cabbage in this recipe. So, if you can leave the center of the head raw, you have more options for the leftovers such as cole slaw. Julia probably didn't think this needed to be spelled out.
i love that this classifies as a "vegetable dish" according to JC.
That’s only surprising if you mistake “vegetable dish” to mean “vegetarian” or “vegan” instead of “a dish in which one or more vegetables plays a prominent, necessary role.” Julia rarely concerned herself with vegetarianism, and I can’t recall her ever addressing vegan concerns.
Jello with pineapple bits presented on a leaf of iceberg lettuce was a SALAD according to my mother….and the school lunch lady. 😂
@@markhamstra1083 it has THREE kinds of pork in it. The cabbage is a supporting player at best, and mostly just a vehicle.
@@marcandreyko4251 You’re reaching. The cabbage plays more than a supporting role. You cannot make a stuffed cabbage without a cabbage, but you could make it without pork.
@@markhamstra1083 heyyyy… don’t gorget the rice 🍚 it was at least worth a mention in the review. Everybody aaalways forgets the rice!
A thing I’ve learned is when Julia prefaces a recipe by saying it’s impressive, it’s gonna take like 2 days to make
❤ 2 days AND RUIN YOUR LIFE. 😂
When she says it's "simple" it will only take 4 hours
you just slowly pulling out more heads of cabbage was incredible honestly
The Goldilocks of cabbage! Haha
The man had a lot of cabbage in his future 😀
Your wife is right, this seems to be a French interpretation of that mainstay of Eastern European (not just Polish) peasant cuisines, cabbage rolls. Those are individually wrapped, though, with single leaves of blanched or pickled cabbage, and the filling is made with only uncured pork sausage, unboiled rice, raw egg, onions, garlic and spices. Then, all of the cabbage rolls are cooked together in a pot with water or the pickling juice of the cabbage, with a couple of tomatoes and herbs (such as dill) thrown in. And that's it. In Hungary, we call it töltött káposzta, and eat it with fresh bread and creme fraiche, nothing else.
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Yes, and the funny thing is this dish came (at least to Poland) from France, where they made pigeons with this stuffing and wrapped in cabbage, and Polish people be like "this is a good pigeon dish, but you know what is unnecesarry in it? The pigeon!" so this dish is known as "the pigeons" in Poland despite not containing any pigeon.
So much grated onions 😭
in Greece its called lahanodolmades! My favourite dish!
In Romania we call them sarmale! We have them with mamaliga(cornmeal porridge) and sour cream. Love them.
Me at 11:44 at night: Watches Jamie eat an enormous cabbage role, snacking on chips and playing sims.
it was 11:49 pm for me when he was telling us, what are the odds ?!
Came in at 23:01 eating reheated spag Bol😊
Ate a chicken leg with broccoli, so there. And no, I'm not on a diet, but I had to counter the dozen or so chocolate drops I ate throughout my late shift^^'
What am I doing at 11:44? Watching you eat a cabbage roll.
😂
The more of these I watch, the more esteem I have for Julia. She was a beast.
The French Chef is insane.
She was cooking live and it was recorded. She had a ½ hour to complete a recipe. JC is the GOAT.
@@BakedandCooked Some argue that Jim Beard was the GOAT, but he was, sadly, too gay for TV of that era. I worship Julia, but Jimmy was Robbed.
@@BakedandCooked Guess what I'm watching right now on this rainy, stormy early morning in Atlanta? The French Chef! Julia is making pie crust for various quiches. Believe this was her first show in the series. (She keeps looking at the wrong camera. 😅) "Get rough with it...Smear it OUT!" 🤣 My French mother taught me the importance of using ice water, drop by drop, when making pie crust, handling it as gingerly as possible and putting it in the fridge for several hours before rolling out. Her pie crust is still the best I have ever tasted. So light, buttery and flaky! 😇 She and my grandmother ("Memere") always used a high quality butter and weren't skimpy with the cream. BOTH lived to be just shy of their 93rd birthdays. I go through a block of President (Normandy) butter each week and my cholesterol was "perfect" on my annual physical. My internist said I had the numbers of someone half my age. (I just turned 72.) Think I'll make a quiche de la mer for lunch. I'll have a glass of Rose with it and toast my favorite chef! 🤗💖💖💖
@@Exiled.New.Yorker Maybe but was Jim also a spy during the war ?? JC was ...
@@Exiled.New.Yorker considering how drastically different Liberace looked on TV before his Vegas days sadly that is 100% the case. although idk how Julia child got by on being a woman alone. she could pass as a man in drag; she is a fucking GOAT tho.
I wonder if 2019 Jaime would have obsessed about shopping for cabbage and been as thrilled as 2023 Jaime is to have such a "beautiful" cabbage on his hands 😆
"Why am I working with cabbage? Is there a viral cabbage cake or something?"
He did learn some things. 16:30. "This has catastrophe written all over it." 😂
As someone who also learned a lot of cooking by just written recipes and trial and error, I applaud him! And I have been here. 😂
[Edit to fix time link.]
Make a huge/insane amount of gyoza with the cabbage and your extra pork sausage ! I highly recommend making your own wrappers (tasty!)
And they're great for freezing. Smart!
MMMMM cabbage and meat dumplings are soooooo dang good.
Wow, I need to try this stuffing with pelmeni, Russian dumplings.
@@Noaartetc Pelmeni, no need for the complicated Asian dumpling folding! Yeah!!!!! Boris approves!
Dang that's great advice!
When you added the rice to the meat, it clicked for me that what you're making is essentially a giant version of what we have here in Lithuania, called balandėliai. They're these fist sized cabbage rolls with stuffing inside, which is usually a mix of meat, rice and onions.
We have them in greece too! I can't spell it with English letters but translates to cabbage dumplings i guess?
another lithuanian here, I thought the same thing!
We love it whenever Jamie's wife appears: not for any weird reasons, just because it's fun to see his personal side!
I find watching you struggle through Julia Child’s impossible recipes oddly satisfying. I’ll never make them myself. I just don’t have the time energy or money to make these beautiful disasters. But I’m glad you do!
The look on your face when you said “this recipe is not well written” fucking priceless!
it never ceases to amaze me how she turns humble ingredients into an all day project lol this woman’s sense of humor is unmatched 😂❤️ so glad you made it through. do something EASY with the rest of the cabbage - you earned it Jamie!
Yeah, like an honest Polish cabbage roll. 😂
One time I made a spinach ricotta stuffed under the skin chicken, I read it as 1 - 2 lbs chicken it said 2 -2lbs chickens I stuffed 1 chicken with enough stuffing for 2 when it cooked it was the size of a turkey! Haha I’m amazed it didn’t explode! Lol
BLIMEY !
That sounds like a small miracle...
Good thing the chicken didn't go 💥 !
I bet it tasted nice though !
Brilliantly done, Jamie! In this first (2-part) book, Julia felt obliged to reproduce classics of French cuisine, and was collaborating with actual Frenchwomen; she got less doctrinaire as she became more experienced, and developed her own style and voice. She also got better as a writer in terms of clarity and precision; everyone does after all, writing is a lifelong study. I love seeing you nonchalantly use the skills you've acquired, tossing a panful of chopped onions casually and expertly, or whipping up some potatoes as a side dish.
Julia Child dragged my cooking prowess from rudimentary to haute cuisine back in the 70's. I am forever grateful to her.
I hope you avoided the aspics LOL
@@Thingsyourollup Agreed... After watching Jamie make two of Julia's aspic recipes.. I don't think I will ever try eating making or eating one... Mind you I might make one and take it to my next family gathering for a big meal.. cut to the chase.. and serve one and make everyone visibly upset!.. (to quote Dylan B. Hollis of Baking Yesteryear) fame here on RUclips!
I love that Julia can turn cabbage and bacon into a 6 hour slog, and I love that you do your utmost to follow along with her! Like so often it seems the end result is delicious... just maybe not quite worth the work that she puts you through!
Theres a dish in hingary where they get a huge pottery pot and put cabbage onion fatty fatty pork and whatever else and then then put it on a fire and cook it for days on end. I had it at a festival in this town called something like zezezic in hungary and we bought a little pot of the same soet. Everywhere all you could get to eat was this fatty pork cabbge it was sgorgeous but jesus ...days!!! Id happyily fry the bacon and eat it on raw cabbage leafs tbh@
I have been watching cooking shows since watching reruns of The French Chef on PBS as a child in the 70s. I have never enjoyed a cooking show as much as I enjoy this one. Cooking Channel and Food Network, eat your heart out. Merci!
I’m just sitting here laughing my ass off. 😂😂😂
Same here ! Except I started with Marjorie Mariner (Youngstown OH) in the late 1950s! Actually I was home with the measles watching her in 1963 when she was interrupted with the news bulletin about JFK ... anyhoo, I've watched them all, religiously (obsessively??), and you are the MOST entertaining by far.
what a beautiful comment . . . just saying . . . 🥲
@Alan D Thanks Alan. I meant every word of it.
Agree Tara and Alan! I feel I’ve been given the opportunity to relive part of my childhood as I would watch either the original broadcasts of Graham Kerr or Julia Child making something and then get on my bike, head to the grocery store to get the needed ingredients, then make it for dinner that evening or the next day as my Mom wasn’t a fan of cooking. There were some truly awful mistakes I made, but the encouragement I got from my family - and my Mom buying every book of Julia’s and other great chefs - kept me trying to keep up with Julia’s recipes and instructional methods. Julia Child made my life better as a kid and even today and re-watching the recreation of her recipes through this channel is simply wonderful.
The delight I feel when watching the manic chaos in your kitchen as you work your way through complicated French recipes is the highlight of my culinary education!😀
JC has the knack to make simple and delightful Eastern European, Middle Eastern, or North African convoluted to the extreme. It's a little bit SM cooking if you ask me.
18:13 “shake them all about Hokey Pokey style” made me laugh. Jamie is always entertaining!
Jamie’s lighting never ceases to amaze me. 11:45 and it looks like the middle of the afternoon. Those are some production values right there!
Stuffed cabbage is a pain to make, but it's such an awesome dish! This presentation is interesting, my grandmother is Romanian and she stuffs individual cabbage leaves with rice and cooks them in tomato sauce. I've never seen it done with a whole cabbage like this until now.
Same here in Lithuania. Seems like the rolls are easier to make and the taste must be very similar.
My besties hubby is Romanian, I have been looking for something to make him from "home", any suggestions? I'd ask him but I'd like it to be a surprise 😅
From what I've seen, chou farci can be made either way. No idea which method is more traditional, but I'm going to go ahead and say that the individual leaf rolls are the older version, since most countries do them that way
@@martyn6448 you can try meatball sour soup (in Romanian is ciorbă de perișoare).
Ooh. Don't suppose you can share your bunica's recipe?
Wow, this looks really good! :) I'm Polish, so it looks kind of like deconstructed Polish gołąbki, rolled cabbage leaves stuffed usually with rice and meat, serverd with tomato sauce. I thought it takes a lot of time to make gołąbki, but wow, this recipe tops it! :D
The Charlotte pan has been a total blessing. At 11:00 at night I was at our barn watching your video while also watching a ewe have her lamb.
The cabbage looked awesome when you bravely turned it out on the plate!
Thank you.
Was it a boy or girl? Hope the lamb is running around, living its best life, and annoying its mother to no end..!
With that much cabbage, you should make some colcannon, an Irish dish of potatoes, shredded cabbage and scallions mashed together with lots of butter and cream, which can be a side dish or topped with diced ham or bacon for a complete meal.
Always amazed that your upstairs neighbour is nice enough to "bowl" and "sieve" you! 😂
Even while vacuuming
This is not what I expected it to be at all. This half Polish, half French woman’s mouth is watering. The perfect food. ❤️🇨🇦
Wow this was made for you!
I'm Polish and yeah - we can call it a gigant GOŁĄBEK :D
And Damn good too… reminds me of my old Mum’s cooking….
Dude, you are the best! Extremely entertaining, and isn’t that what we’re all about? Thanks for your blood, sweat and tears.
With how intimidating this recipe was, I was sitting here like "Ah good, he bought extra sausage and cabbage, he'll have ingredients for an attempt 2..." But then it turned out so well first try!!
All the little bits of spilled rice and things on the counter makes me feel better about my clumsy self.
"..much room for improvement in the plating department..." Oh no Jamie, please don't get all pretentious in your plating. I think most of your viewers love your practical and relatable style. Nobody is at home plating their food like a 5-star restaurant, we're just plopping the food on our plate and enjoying it 🤣
this channel has become one of my favorite cooking channels. great job!
I've cooked cabbage quite a bit, and as a mother two three young kids who think that they are funny as hell, the jokes about "fart smell" that always occur are creative and hilarious. Cabbage is as entertaining as it is satisfying.
Grow up in a Lithuanian/Polish family that makes "pigs in blankets", halupki: pork sausage, rice, onions, garlic, wrapped in a rolled, steamed cabbage leaf and covered in tomato sauce and baked. The "fart" smell never quite leaves upholstery and carpets and drapes.
@@onemercilessming1342 Thanks, you made me laugh. That was my first thought, cooking cabbage-the house is going to smell bad.
@Laguna Girl You should have been around when my beloved Lithuanian father was noshing on one of his favorite snacks, limburger and raw onion on dark rye bread.
@@onemercilessming1342 😂😷
@@onemercilessming1342 I can't compete with that, but being in Milwaukee, the beer/ brat/ sauerkraut aroma deliciously lingers :) You're a kindred spirit indeed!
It amazes me that you've gotten this far and still don't make timelines for yourself. I love you so much Jamie
I paused it at 7:49 after you said you had a Savoy cabbage. That isn’t what a Savoy cabbage looks like in my supermarket (MUCH more crinkly… frilly even) but the fact that you’ve generated a “what’s that cabbage” cliffhanger is a delightful part of my evening.
Oh my goodness Cristina! I had to pause the video and read through the comments to see if anyone else had commented on the fact that he didn’t have an actual ‘Savoy’ cabbage! I just love watching Jamie! He’s come so far but still makes me wish I could call him and offer advice! Such fun hey? Now I’ll get back to pressing play! Take care friend!
All 4 heads of cabbage look like they've been sitting in a bodega for about 2 months. Savoy cabbage is better for rolling, plus it comes from France. My family is Polish and we always use savoy for our cabbage rolls. No need to blanche them prior to filling. They stay crunchier than the other types of cabbage too.
Jamies face at 13:15 is just perfect! Its great to see how much your cooking has improved!
Jamie and Julia: lets make a vegetable dish
also Jamie and Julia: SOSIIIIIIG
Bowl transitions are becoming more and more seamless. I think I might try this as cabbage rolls with the same stuffing and sauce!
17:55 I started laughting so hard when his roommate asked if that was like a "giant cabbage roll" ^^
Did you try the recipes?
I'm glad your camera wasn't damaged! Love the look of the finished dish. My husband would love this. I'd prep the filling the day before I assembled it & probably substitute thick sliced bacon for the salt pork. I know salt pork isn't smoked but I prefer bacon :)
Agree. I'd do it with bacon. I enjoy the smoke flavor.
That was a wild ride, so glad that you declared it to be perfect, Julia would be proud of you, no doubt!!
It is actually 11:50 at night and i'm watching the best cooking-show at YT thank you very much XD
I love how she says "meanwhile", after the fact (without any mention of the task ahead of time). Thanks, Julia, for the heads up about that BEFORE we actually need to be doing it. 😉
one of my favorite things i used to love when i was a kid was a stewed cabbage and bacon soup. chicken stock, crushed black pepper and a few other specific spices, cabbage carrots, finely diced 1/2 white onion. and diced chunk bacon that is soft/slow cooked in some butter and then added into the cabbage to to stew with the other veggies for about 30 mins or so. goes terrific with some buttered french bread for dipping. (i'm from New Orleans) xD absolutely love that stuff ^^b
Sounds divine❤…😊
I was thinking that this recipe could be deconstructed and simplified to make something very similar and still delicious. Your soup sounds like it's along those lines.
May I ask what your "other" spices are for your soup? I discovered Taiwan Cabbage a few months ago - a huge flattened sphere of sweet and tender massive leaves - perfect for cabbage rolls. I've been dying to make stuffed cabbage and a cabbage soup. I love the stuffing of this recipe, but in my super taster family a pinch of sage can be too much and caraway seeds are just....
No. I'm thinking about what else to use....
@@cliftonmcnalley8469 let me get with my mother on that, she as the one who did that and i havent gotten the family cook book yet. so i was mostly recalling from memory what i seen her put in it xD
@@Nox-jx9rz If you get the chance, please do, you probably need to know anyway, right?😁
Our family "go to" comfort food was what my mother called "hash". She's German. It's basically homemade hamburger helper - a ground beef sauce over macaroni. My friends would get excited when I said I was making hash.. I had made it myself numerous times growing up but my first several attempts on my own weren't great, something was missing. Finally asked Mom. I talked her thru what I was doing, she was stumped until suddenly she exclaimed loudly, "Oh! Nutmeg!" Turns out she,'d always added it at the end as a large pot only requires a tiny pinch!
Boy I'll bet you're glad you found and invested in that Charlotte Mold all those recipes ago. It sure has come in handy! Love the channel!
Love your upbeat personality and earnest attempts Jamie! Hope you're having a great day and thanks for the video!
Re: blanching: with the normal cabbage, you often have to simmer the whole entire head just to get the leaves to loosen enough that they can be peeled off. Has to be done gradually or you'll boild the exterior leaves to mush before the inner ones soften - easiest done if you have a really big pot so you don't have to take the cabbage out to get the leaves, I imagine that would spill hot water everywhere...
I love cabbage rolls (we make a Kurdish style, but I love every kind I've tried), and this is basically that but without the rolling. A cabbage roll layered meatloaf thing. It looks delicious, I think I'm actually going to make it...
A "really big pot" is the answer. Bought an 8 qt stock pot recently and it has proven to be a versatile godsend. Perfect for blanching cabbage...
Hope it turns out beautifully
Loved this. My Ukrainian roommate's Baba makes the most epic cabbage rolls, very similar to this recipe. Two tips/tricks she taught me, is when boiling the cabbage, add about a half cup of vinegar to the boiling water before adding in the cored cabbage head (especially for those that don't peel easily off). Leaves just slip off with little effort. Also, de-veining of the cabbage leaves along the thick vein on the backside, makes for more tender leaves. ;)
I look forward to the release of these episodes more than any other RUclips food channel. I love the content, the humor, and reality.
Did you try the recipes?
I was making a new recipe last night and read the entire thing wrong and had to start over 3 different times. Makes me feel better I'm not the only one 😂
When working with ground meats that have been cased and need to be broken up into a crumble a potato masher comes in handy. Once you've placed your globs/blobs/masses of ground meat into the pan simply smash it with a potato masher to break it up.
I know this is a "veggie" dish but I'd love to see how Julia does a full on vegetarian dish with her love of pork
French cuisine is notoriously hostile to vegetarian or vegan options.
@@denisehuston2573 French cooking without butter, eggs and lardons just isn't French any more.
Wow, what an amazing cabbage roll. Gigantic! Epic! It looks amazing and it must’ve tasted amazing.
Impressive. Was wondering how that was going to come out. You are very tenacious. Love the show.
This actually looks really good! I have an easier method for separating the cabbage leaves though - from making cabbage rolls. You core the cabbage and place it in a pot of boiling water. As the cabbage leaves soften on the outside remove each leaf one at a time with a pair of tongs/pickups to a plate. They are ready just when they start to soften and you can wiggle them off from the core or thick end of the leaf stem. As you get closer to the middle or end you may need to use a knife to cut them at the stem end, but it's no big deal. They stay whole this way and don't tear, then soften and blanche at the same time :)
Yes or cut the core out first then as it blanches seperate the cut leaves.
Team J: Get yourself a set of stainless pots & pans. The Costco Kirkland brand is a pretty good option to the holy grail: All-Clad. They will help when you need to cool 😎 the contents quickly. Le Cruset & Company are basically encased cast iron. Once they get hot they take there sweet time cooling down.
BTW: Your neighbor upstairs must have the cleanest floors in town. You should introduce yourself & invite them to the next shoot.
One more thing: Make some bubble & squeak with all that leftover cabbage. Yummy!!!
Your perseverance is inspiring Jamie. Keep on keeping on. ❤
Been craving cabbage a lot recently and you mentioning cabbage soup gave me an epiphany lol
your kitchen skills are growing tremendously! keep crushing it!
It was a quite a ride getting there, but what a glorious result!
Jamie, the point of the first "you don't need to blanch the cabbage" is that with many cabbages you need to quickly blanch them in order to peel off the leaves, otherwise they break. The first blanching helps release the leaves from the whole head. Then you need to blanch them again to make them pliable. With the savoy, you don't usually need to do the first blanching, as the leaves come off easily.
Jamie, I have to say that you’re my absolute favorite channel on RUclips. I’ve recently started cooking more seriously, and I get so much enjoyment out of watching you make these recipes!
I can tell you exactly what I'm doing at 11:44 at night: watching this video, about to eat my Mushroom and Peanut Fried Rice Noodles and drink some good tap water :D
Caraway and cabbage pair really nicely. In Austria we often use it for cabbage salad with boiled potatoes. It’s delicious! Especially when the potatoes are still a bit warm.
Taiwanese flat cabbage also works very well for recipes like this. It's not quite as good as savoy cabbage, but it's a bit cheaper and sometimes easier to find. My local farmers market has flat cabbage for like $0.79/lb, and it's usually very nice.
I love this! I love that its layered and baked instead of cabbage rolls! Will absolutely make this. Good job J, the recipe sounded a little sketch, but you pulled it off.
best cooking show on the internet. Brining Julia back while learning cooking. great idea and funny
I love that you include all the things that go wrong, I enjoy going on the whole recipe and cooking journey with you, laughing through your mistakes, yet im always rooting for you to succeed 😂 Best cooking show on RUclips. ❤
It’s 4 am and I’m laughing away …. So funny, Jamie! Your family must eat so well and be highly entertained…😊 I’m going to try a very much simplified version - yours looked wonderful…
I’ve started bingeing this series now for absolutely no reason and it makes me very hungry
Man I love this ! This is an absolute gem of a site! I found this over two years ago… have gone back and watched practically every episode ( from the beginning ). Great job. Fantastic take on a epic work and style of cooking. Just saying I look forward to each episode and enjoy them immensely. Thank you.
That was impressive. Despite confusing directions, that was a very impressive result.
As a cabbage lover I’m like drooling here. Your sauce looks awesome, I’m anxiously awaiting your tasting! 😮 oh I’m going to make but will cut some corners myself.
I have learned a lot by watching your videos. You especially showed me the way to hold a knife to chop and dice onions and things like that. Now I think of you when I’m using my knife. Note that I’m an older girl of 72 years and I was having a hard time holding or gripping my knife because of arthritis in my hands and you came to my rescue with tips on how to hold my knife properly. I’m so happy.
Thumbs up for flawless presentation for sure! Well done Jamie!
you are gorgeous - the final prepared dishes are a mere bonus
Personally I would recommend a nice cold beer to go with a sausage and cabbage dish.
Preferably a Baltic States brand of beer.
Rice n meat in a cabbage. Reminds me of " Gołąbki ". Which is a great dish, so this one is probably great too ^^
Edit: Oh cool they mentioned it ^^
Love it! My grandparents were both Polish, so my father (their son) was too. That meant a good amount of Polish and Eastern European cuisine during my upbringing when visiting Grandma & Grandpa. Individual servings of this dish, basically stuffed cabbage or “pigs in a blanket” were served regularly. They were topped with the stewed tomatoes. Very hearty meal that always smelled-up the house and usually gave everyone gas, courtesy of the cabbage. But man was it worth it! My humble opinion is that JC’s recipe is overly complicated, you’ll get the same taste going the stuffed cabbage route. Less headache.
This is kinda similar to the Norwegian dish Fårikål! (Får - i - kål is litterally Lam - in - cabbage) Just layers of lam and cabbage to the brim of a gigantic pot, boiled for up to two hours. it is soo good!
Edit: Oop! okay after seeing the entire video it is presented really different lol
Congrats on persevering with that dish and on your creditable results. It’s definitely a special occasion showstopper, however humble the ingredients. Yes, one can achieve a similar taste by simmering individual cabbage rolls in tomato sauce, but the presentation and elaborate garnishes of Julia’s dish elevate it into the stratosphere.
Did you try the recipes?
You are hilarious. Love your show.
What do I do at 11:44 at night? Watch RUclips videos and wish I had the energy and passion to make a dish like this. Although occasionally you can find me dancing around in my wheelchair singing oldies at the top of my voice and forcing my hubby and daughter to hide in fear. But I think that’s only when the moon is full. 😊❤️👩🍳🥰
When you were sad it was heartbreaking, but at the end I was overjoyed with you at the results. This is seriously as moving as some epic tale. ❤
Also wow, scary long recipe, but I should try simplified somewhat version)
“whatever joy you can find” 🥺
Thanks for posting another great one, Jamie!
It is so refreshing to see a comet community that is positive, funny, and real about this is like this. You've got a great community here Jamie! Glad I'm now a part of it 😊
Looks delicious! Now I need to make stuffed cabbage😊
You are absolutely the best program on RUclips I love watching your show. I did attempt to make this recipe about 3 months ago and it is a huge undertaking I literally worked on this for 6 hours finally figuring out how to place the cabbage leaves, but it was a battle I ended up also using the left over smaller leaves and stuffing because there was a large amount making cabbage rolls which were just as good. I truly believe you should have your own television series your the best. Thank you so much for all your hard work.
I love the one that Jacques and Julia did together. It is very doable. This one looks like an epic challenge.
A huge cabbage roll !!! Nummmmmmm
Great job 👏🏻👏🏻👏🏻
Caraway seeds! They are my favourite ingredient to add to most everything, especially if you can grind them up a bit first.
I feakin luv how u break out the literal tape measure all the time 😂
I know the recipe was a bear to make, but man does it look GOOD.
Wish I had a plate of that bad boy.
Bravo! 👏
Who knew a Charlotte mold would come in so handy!
This reminds me of gołąbki (dish of Polish cuisine), just a lot more complicated 😆
You crack me up Jamie.
Pretty much get a good giggle every episode.
Did you try the recipes?
It’s 11:29 and I’m watching you get baffled by a Julia Child recipe. It’s highly entertaining. From a professional chef’s perspective, read her recipes from beginning to end, multiple times. Her recipes and the joy of cooking are intentionally written to be read completely before beginning so you won’t miss steps. Remember, they were pre-Internet and people didn’t just read the ingredients and assume they knew what they were doing.
I’ve made these as tiny individual cabbage-shaped spheres, a whole cabbage shape, and cabbage roll shapes. All good! Huge crowd pleaser.