Stuffed Cabbage / Chou Farci - Bruno Albouze
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- Опубликовано: 15 окт 2024
- A classic family dish known as cabbage rolls; cooked cabbage leaves wrapped around a variety of stuffings. It is common to the cuisines of many parts of the world. Chou farci can be interpreted into many versions. Here is an awesome large size family dish version, yet beautiful and on budget!.. Get the best tips and tricks to pass the taste test and presentation!
To get the full recipe go to brunoalbouze.com
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Omg! This was my exam dish during my intermediate course in le cordon Bleu London. You made its so fun and easy till the end. It was one of the most nerve wracking 2 hrs of my life 😆
I love all your vids. They are all informative and entertaining to watch 👌👌👌
I had it in one of my assessments in Le Cordon Bleu Melbourne in superior and later in restaurant service too !
in Russia I grew up on stuffed cabbage for most part, just not like this. Chef just took a simple dish and elevated it to a 5 star worthy meal ! Boom !
Именно так)
This guy is so extra I love him
Same!
I'm glad that you do. I love him too, but he isn't extra he is teaching us high French cuisine. The very same one in michilline starred restaurants. He used to work in a very famous French pastry shop and then in michilline kitchen as a pastry chef. So it makes sense. I've personally cooked a French onion soup based on a michilline restaurant and it takes about a day and a half for it, but it tastes like nothing else I've eaten.
@@ds15ful by extra I mean his personality, he comes off as a very passionate and a little over the top and fun.
ds15ful Michelin ⭐️⭐️⭐️
Nice
Where I live in Italy, Piedmont region, it's called "capunet" but it's a roll made with a single cabbage leave. Anyway this recipe incredible and the final result is astonishing. People who dislike your videos must be subhumans or jealous chefs
it’s really amazing
The words of the day : when u call someone mon petit choux that means a lot and I definitely do !
Stunning attention detail, both in the cooking AND video editing/filming.
Aw this makes me think of my mom. She loved stuffed cabbage! I've not had this dish since before she passed ❤️ looks delicious.
thats looks incredible, you sir are a masterchef
Lovely!! My mother used to call me ‘Mon petit chou’ when she was alive, even when I was in my mid twenties when she was alive still, she still called me that.
😘
I like the chef more than the meal
I love cabbage. I would forever love anyone that made this for me. Maybe I will make it some day.
*This really is the real deal!*
Artistry. With a cabbage. And talent.
Bravo. A beautiful thing.
I did the recipe today, the only exception was the cheeses that i skip. Absolutely amazing. Please dont skip any technical step my friends :)
You took a well known recipe and justified why it should be made by every household on the planet, ESPECIALLY during this EPIDEMIC 😷 CRISIS!!!
I think I’m in love 🥰 🤣😂🤣You ARE theee man of the year!!!
MY CABBAGES!!!!
Superbe recette ! Il n'y a pas que les Français qui cuisinent le choux... Merveilleux légume, même si les enfants n'aiment pas trop (surtout quand les parents ne savent pas le cuisiner).
Chez nous, le choux a toujours eu une bonne place à table...
Bravo pour vos recettes !
Holy smoke... coolest dish i ever saw.. will definitely try making it..
Great! In the countries of East Europe and around the Black Sea ( Roumania,Turkey), in Greece ... the cabbage rolls "SARMA", "SARMALE" take a long time to prepare, one by one ... But your idea is great, great. You fill everything in a big cabbage and we save a lot of time. Thanks chef!
And it also looks spectacular.
Your savory dishes look so sculptural. You are a pastry chef at heart.
OMG Ca me rappel exactement le chou farci que je mangeais dans mon village back in France ... you are not a chef , u are a kitchen artist , thank you so much for your videos , j’adore ce côté humour au 3ème degres ... great videos , great recipes... I’m gonna try that recipe ASAP
Thx 🤟🇺🇸🤟🇺🇸
This man's skills are off the charts!!!
Monsieur Albouze : vous êtes un artiste...! Incroyable.
Never seen anything like this before. Excellent!
I grew up eating savoy cabbage as a dish called wirsing. This looks good!
Mannn !!! I can understand you ,!!!!!you are great chef , formidable ,mon chef
This amazing recipe looks expansive than caviar 😍
I enjoy your videos very much !!
Excellent chef !! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
In Poland this dish has a different shape, but is similar and it's called as "Gołąbki" ;)
To nie jest tylko polskie danie, ja wolę te robione na Węgrzech, używają surowego ryżu i mięsa doprawiają zawijają i duszą w kiszonej kapuście, są dużo lepsze od naszych polskich. Zresztą tradycja zawijanie czegoś w liście jest powszechna w Europie i nie tylko. Na południu zawija się w młode liście winnej latorośli.
afro500, in Ukraine, there's a smaller version (just for one cabbage leaf), it's called "golubtsi."
@@yakeosicki8965
To nie jest danie ani polskie ani wegierskie. Ono wywodzi sie z Turcji i rozpowszechnilo sie po calej Europie. Turki i kraje balkanskie robia je z kiszonej kapusty, ktora kisza w calych glowkach. Nie znaja golabkow ze slodkiej kapusty. My natomiast nie znamy z kiszonej, jak rowniez Niemcy i Austriacy. Kto lubi golabki delektuje sie obydwiema wersjami. Pozdrawiam.
@@janinamijo1349 ha ja mniej więcej o tym pisałem, nie jestem przekonany co do tej Turcji, bo podobne dania występują i na Kaukazie i w basenie Morza Śródziemnego, gdzie zamiast liści kapusty używa się liści winogron. To tak jak z pierogami, które w różnej formie są rozpowszechnione w wielu krajach, a przywędrowały z Chin.
@@janinamijo1349 Charakterystyczna dla kuchni: greckiej, tureckiej i azerskiej. I to temu ostatniemu krajowi przypisuje się miano ojczyzny gołąbków. Co zostało potwierdzone przez UNESCO. W 2017 roku azerskie dolmy zostały wpisane na listę niematerialnego dziedzictwa UNESCO.
Cheff, you are an inspiration.
Amazing chef
I didn’t think I’d ever hear Chef Albouze say « Dude » hahaha
I love the way of cooking and talking, it looks so delicious
Le Chou word never sounded fancy until the star Bruno said it... you keep on inspiring us definitely trying this recipe.. we'll never get enough of you Bruno Bless you...
Everything you touch turn into a magnificent work of art. You are a genius!
Made this tonight. My wife said, "It is unbelievable." Thank you, Chef.
You are an incredible artist!
Everything Bruno does look always delicious!
Bruno, you just got yourself a new follower. Very impressive video structure. Great voice over (encouraging tone). Easy step by step instructions. For even those that are terrified to touch an oven. Can feel confident in making this dish. They would have no problem winning over the most skeptical mother-in-law.😉
It’s amazing 😉
Wish I could taste that 😢😔
so yummy ! Thank you for your food ♥️
I need this in my life!!!
That is complete awesomeness. When I move and my new kitchen is done I'm going to replicate a lot of your recipes and post it on my IG page
Bonsoir Monsieur.
J'ai fait le choux farci selon votre recette, mes invités ont beaucoup apprécié
Merci pour avoir partagé votre recette. ⭐⭐⭐⭐⭐
I knew I really liked you for your cooking, but when you said: "Tranquilo Papá.." well, it was great. Greetings from Buenos Aires!
Brouno sir you recipes very innovative..yes i like and follow your recipes.special thankyou
OMG Bruno!!! I am in looooove!!! 🥰🥰
With that stuffed cabbage 😆😂
Looks sooo guuuud 😋
Comedian actor and chef ,I want to see you in a movie. Petit chou bon nuit.
Albouze......Bruno Albouze🤣
I must make this. I love cabbage.
Yo Amo Tus Recetas y Tu Eres Adorable. Gracias Por Compartir Tus Geniales Consejos De Cocina De Alto Nivel. Eres El Mejor. 😃😍💟🍽️👏👏👏👏👍👍👍🥇
my new mantra: Tranquilo papá es mas facil
Tranquilo papá 👌 Español .
Saludos de México.
Mon petit chou?! I KNEW IT! HE IS THE SPY!!!
"dude, i'm gonna eat the whole thing."
dude, i'll gladly join in!
I recently did Russian cabbage rolls and the family loved them, I have to do this version next time, looks amazing, thanks for the recipe ❤️
Give this man a paper bag and he will still turn it into the greatest dish in the world.
Awsome recipe. Note to self....use Savoie cabbage idealy, don t forget the garlic when cooking carrots and onion. 😂. Place your cabbage leaves stem UP before adding the stuffing. When cooking is done, for those fines gueules who don t appreciate much mushy cabbage, brush with olive oil and char in hot oven !!! et le tour est joue. I added a little cream 35 pc to tomato sauce. Mmm mmm goodness!!
Wow vraiment c'est magnifique et super recette, aussi j'aime bien ta façon de parler lorsque vous préparez vos recettes , merci beaucoup chef.Bouchra de L'ALGERIE
Look really delecios...I really injoy watching your videos
Looks amazing ! Thank you
Wow! That looks amazing! I will try that very soon, thanks!
You are becoming my new favourite, my friend. Merci!
My mom really like Bruno Albuz shows 🙏👍😄
My son!!!
Now that’s stuff cabbage done right
Delicious succulent recepy.😋😋😋😋😋👍👍👍👍
BRUNO ❤ I LOVE TO WATCH YOU WORK! BRAVO 👏👏😊
Brilliant, as always 💎💎💎💎💎
God bless you, sir!
J'adore ton style, il n'y a pas de motos superflus et c'est apprécié.Mercie
Yum!! I am totally going to make this!!!
Omg... a cabbage roll brought to the next level! ❤️. I’ll be making this masterpiece 🥰
Very cool and creative concept for preparing otherwise commonly considered “boring” food. Nothing boring about this dish at all.
I know Chef Bruno is a Master, and I am not, but I wouldn’t added something like turmeric or saffron to the stuffing mixture to avoid that somewhat unappetizing grey color in the final product. For such a visually impressive and fun dish, I think the color should reflect that.
Wow❤ love you Bruno.. easy to follow and amazing healthy stuffing
what an honor. FIRST. Thanks Bruno. We learn a lot from your cooking!
Chef Bruno Albouze vous êtes sensationnel, super j’aime vos recettes 👍😊
bah moi ... mon "chouchou" c'est Bruno - à l'état naturel (pas besoin d'être "stuffed" ! ) - en tout cas cette recette est magnifique !
Thank you Master Shifu! You are the best!
Un superbe chou qui doit être délicieux et bien équilibré bravo chef et merci
It's very good and cute
I love the very end when he's all smiles then the smile is gone cuz he gonna dig in to that cabbage serious.
And now you made me hungry
Thanks for another great dish chef!
Bruno tu eres el mejor!! I love your videos, I heard you speaking spanish!
Saw this recipe on the anime show "Food Wars". It's funny how he popped up on my feed. Great recipe.
Handsome recipe and a Handsome Man!
Món ăn rất ngon và bổ dưỡng từ băp cải và thịt trứng .
This looks absolutely amazing, Bruno! I am defo making this for next dinner. Looks really doable!
Just a few more and we will get to 1m subs!
Chef, that is a work of art!
That is the most beautiful stuffed cabbage I’ve ever seen! I hope you didn’t eat it all though 💨💨💨☠️🤭😷😂
Bruno, this was outstanding. I modified to use Italian sausage instead of ground pork. 👍👍👍👍👍
Le gros chou me plait beaucoup. Je vais essayer de le faire moi-même. Super. Merci.
Yum ! Look great and delicious 😋
Stuffed cabbage is one of the most popular dishes in Hungary. We usually eat it with sour cream on top and bread to soak up a little of the broth. One of my all-time favorite!
What kind of sauce did u use under the cabbage?
Such a beautiful presentation! Delicious!
His voice is so sweet
I just made this dish. Incredible taste.
"Tranquilo, papá, es más fácil" 😎
محشي الكرنب عندنا رز خضره بصل صلصه صوابع مرقه موحوح ناكل
ننام 😂😂😂😂
I press like automatically only in this channel coz is 100% success the food, the techniques and the presentation and at Davies504 coz otherwise he will call the police..
Παναγιωτης Παπας you have to SLAP LIKE you slapper, not press it
@@MismanagedFutures your absolutely right..Epico!!!
If you freeze the whole cabbage,then let thaw completely, it's an easier way to blanch the cabbage.
Who else loves the spanish?
Chef, you've got an awesome accent! And the stuffed cabbage looks so tasty 😍
mouthwatering
will substitute pork for 🐥🐥🐣