Greek Cabbage Rolls/ Lahanodolmades
HTML-код
- Опубликовано: 7 май 2017
- Λαχανοντολμάδες
Get this recipe with exact measurements and more on my website: www.dimitrasdishes.com/recipes...
Serves 6:
1 large cabbage, stem removed
2 carrots
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
1 teaspoon salt
black pepper to taste
5-6 cups chicken broth or water
For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch
Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.
Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
A very moist, wet filling will make the best tasting cabbage rolls.
To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
Layer the cabbage rolls in the pot fitting them snug together.
Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Carefully remove the plate and the extra cabbage leaves from the pot.
Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
Serve with some warm toasted bread.
Enjoy!
Official Facebook Page: / dimitrasdishes
Instagram: / dimitras.dishes
Pinterest: / dimitrasdis0637
Twitter: / dimitrasdishes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board: amzn.to/2e2p8ED
Kitchen Aid Mixer: amzn.to/2dQXU0b
Food Processor: amzn.to/2eXcvZd
Microplane: amzn.to/2eL2vTo
Madeleine Pan: amzn.to/2dQU1sm
Cheesecake Pan: amzn.to/2eXaGeQ
Vitamix Blender: amzn.to/2eXcvbH
Nonstick pan: amzn.to/2eL804t
Cast iron pan: amzn.to/2dQYfjs
Pastry Bag: amzn.to/2e2v0xD
Half sheet baking pans: amzn.to/2fcv7cD
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
There is a shortcut for the cabbage leaves. Completely freeze the whole cabbage several days ahead so it's frozen solid, then defrost completely to use for cabbage rols. When defrosted, the leaves will be soft and ready to trim and roll. Made cabbage rolls for many years and this is a great time and energy savings, is much less mess and you won't burn your hands on hot cabbage leaves - this really works as long you make sure the cabbage has been completely frozen.
Right and true. In Chicagoland, we just set them out on the deck. In the South, who has the room in the freezer?
@@Toiked1 same in Montreal, Canada!🤣🤣🤣
What?? never heard of this no thanks
Just like J. G. Whitworth, I’m hungry as hell and I want it right NOW!! So to hell with the freezing idea, sounds like a bad idea. Plus I have a second freezer so I do have room in my freezer you stupid ass know-it-all’s from above the Mason-Dixon Line can kiss where the Florida sunshine doesn’t shine! (If your still wondering.......my ass!)
Great tip. thank you!!
Keep the Cabbage Water! Don't throw it out. Very lightly season it with a Chicken/Beef/Lamb/Pork Bouillon Cube/Powder, and adjust with salt. Keep it very light.
This makes an excellent (Chinese style) broth for slurping after a main meal. Take the small leaves and shred them then lightly garnish the broth with them, as, "floaties" to identify it is cabbage broth. You can also take a few pieces of salted ham/pork and add to the broth as well.
(When I lived and worked in Chengdu, this was available daily, at lunch times, in the canteens where I ate.)
If you put some vinegar in with the water while cooking, it helps to neutralize the smell when cooking things like cabbage and cauliflower. Also, rubbing your hands with vinegar before washing with soap and water helps to neutralize the order from chopping onions, etc. Vinegar is a natural deodorizer and can be sprayed throughout the house in a spray bottle to neutralize other orders as well; it can also be placed in bowls throughout the house and will draw in orders to the bowl of vinegar.
😂 so everything smells like vinegar in the house
Thank u miss Beverley. For sharing ur knowledge right on. ✅ GLORY2JESUS blessings sister. ❤
i gotta try this with the lemon sauce. my serbian friend showed me how to make the filling the same exact way, but they used a tomato sauce to cook this in. a romanian friend actually baked these in the oven with ground tomatoes and a bit of starch. amazing how many different cultures share the same base filling. i was also told that it tastes better with pickled whole cabbage leaves and to not use salt since it's already salty.
Hey Dimitra! I'm Ukrainian and this is exactly how my mother and my grandmother are making their golubtcy - that's what we call it. In my family we also prepare them without tomato sauce and serve them in a little bit the cooking liquid/broth with lemon juice and a dollop of sour cream on top. We also use tons of dill and parsley. The only thing we leave out is the starch, so it's more of a liquid than a sauce. It's a very subtle and delicate yet hearty flavour.
It is rarely made with tomato sauce. I have never seen anyone making them like that. But I have heard that some make it with tomato. Maybe it is a Greek urban legend :D The classic recipe is made exactly as Dimitra showed in this video. Either with lemon egg sauce or just some lemon juice in the water. The lemon egg sauce drives them to perfection. (Try the same sauce in chicken soup!) You can keep the starch out. The eggs make the liquid thicken anyway. With the starch you make sure it happens properly. Makes the process a bit easier.
@@keelflyI have always made it with tomato sauce. It is delicious. But I can’t wait to try it this way too.
Hi, I’m greek and grew up on all the foods you’ve posted. Before my mother passed away I would call her if I was unsure about a recipe. I’m very thankful for your channel. Thank you for being here when I need help. ❤️
I'm sorry about your mom... and I'm so glad that my recipes and channel are helpful :)
Dimitra's Dishes Thank you! my mom would have loved you! Oh, have you ever made stuffed eggplant? My mom used to cook that for me. it was my favorite. Same exact recipe as dolmethes but with eggplant nestled in the pot. Thank you PS your beautiful
same here ! there are certain thing that only mom could make perfect !
A beautiful dish for a winter evening. Thank You for giving us something taste to look forward to eating.
I’m Polish so I make that version. You can filet the cabbage spine to thin it so it folds easier. I make a keto version so use finely chopped cauliflower instead of rice, and add mushrooms. Looking forward to trying this sauce. I like to bake mine in the oven.
I've been an admirer of Dimitra's for years...ever since I took one of her classes in her home. Her recipes are simple, healthy and delicious!
I had no idea this sauce was an option and never would have thought of it. You make the best recipes and I learn so much from watching you every time! Thanks for this!
I love your recipes. I am so thankful I found you.
I love your recipes, you instruct easily and very simply as well. Thank you😊
Thank you!
Dear Dimitra, so grateful to you thanks so much
I work 18years with Olympic in Kenya so I like greek food thks .
Dimitras, I love the way you cook, Thank for sharing , your family recipes,
I made spanikopita ,and it was delicious
Now I will try this cabbage recipe with lemon sauce
Great teaching video!
I never post anything...but.....I really missed my yiayia's, ( grandmothers), cabbage rolls and my greek cookbook is packed because we are moving. So I searched the internet and compared recipes to find one that closely resembled the way yiayia made this dish. Yours was the closest with some interesting changes...the fresh herbs and the way the egg-lemon sauce is made. I just made this recipe and it will now be the way I make it from this day forward. It was delicious, the meat was moist and the sauce was so easy to do in this way. I can't thank you enough and I look forward to making more of your recipes.
fondly,
The Picky Greek Girl
Hi Dimitra, I'm a new fan for a few months now and your technique of cooking and recipe is exactly how I want to eat my food. Thank you for sharing.
Very good. I have never seen this style of cabbage roll. Considering that they are one of my favorite dishes on the planet, I will be making this. Thanks for the video:)
what a delightful presenter you are, I'm anxiously awaiting my first try. TYVM
Yay, I wanted to learn how to make this for the longest time! Thank you so much for posting this recipe!
I'm a huge fan of Greek food yet until now I had never heard of a stuffed cabbage dish made with a lemon sauce. I adore stuffed cabbage and lemon in everything so I already know I'm going to enjoy this! Your instructions are so clear and easy to follow and you have such a delightful way of taking your viewers through each step that it not only gives confidence, it practically *guarantees* success! Thanks for sharing...smiles and cheers from your newest subbie.😊
One of my favourite Greek recepies I love yours it's, delicious yammy ❤👍🇬🇷🇬🇷🇬🇷
What a yummy recipe, I love cooking other ethnic recipes, this is the first time I'm seeing a Greek stuffed cabbage recipe, on my list to try!
I will try this dish. You explain it so well.! Merci from France
I’m so glad to have found your channel. I’ve been experimenting with a couple of your dishes - I’ve made your kotopita & spanakopita & now this,
Just wow! To the stuffed cabbage with the meat I added scallions, onion, a few different herbs, shredded carrots and red pepper.
I sautéed my veges, let cool and then added the meat & rice. These dishes are not complicated and you make it so easy. Thank you.
This is nice! I made some for my old years dinner but I used potatoes instead of the rice and I baked them with 5 cheese tomato sauce. They were awesome!
Thank you for sharing the recipe. I'm going to make this for sure! I make Golabki, polish cabbage rolls, but I love the lemon creamy sauce, so this will be a bit different for my family. Yum!☺
I just made these yesterday using my recipe (tomato sauce and baked in the oven) but this looks wonderful. Can't wait to try it with this lemon sauce. Thanks for sharing!
Dimitra,
If you don’t want cabbage smell in your home don’t boil the raw cabbage.
The trick is to freeze the cabbage heads solid in advance. Then fill your sink with hot water and let it thaw the leaves. You can peel the leaves right off.
The freezing process damages the cells in the leaf, causing it to become soft and pliable once it thaws out.
What a great idea!! Thank you :)
A wonderful light refreshing version of stuffed cabbage.
Thank you so much for sharing your recipes ! This looks so good , I'm definitely going to try this recipe. The fresh herbs , especially the dill and then with the lemon sauce. My mouth is just watering. Yummy !!!!
In Romania, we call them sarmale, and we make them with brined cabbage, which turns a bit sour. The sauce is made with tomato paste, thyme and a lot of the times, we add bits and pieces of smoked meat in between the rolls.
I have never tried this variation, but I am going to give it a try next time I cook these, maybe for Christmas. Thank you for the recipe, I really enjoyed watching the video!
HellCat can you post your Romanian recipe? My grandparents were Romanian and Inloved my Grandmothers stuffed cabbage but can’t find her recipe for them...thank you!
@@lisas9271 There are many recipes for sarmale and it can depend a lot on who is making them. The issue I see here is for you to find the brined cabbages leaves. The rest of ingredients are easy to find, no matter where you are in the world. You could search "reteta sarmale in foi de varza murata" and watch the videos, because most of them will be in Romanian, probably without subtitles.
The way I make them is : 1 kg of minced meat (can be pork, beef but add a little fat to it, too lean meat will turn tough), 2-3 onions, 1-2 medium carrots, 100-150g of rice, tomato paste and/or passatta, if you want you can also add bacon slices, of course the brined cabbages, thyme, salt, pepper, a bit of paprika powder if you wish.
I normally prepare the cabbages first. Usually brined cabbages are sour/salty so before anything I let the cabbages in a lot of cold water for a while so they leave a bit of saltiness out. After that I prepare the leaves. Separate them, cut their hard core, make them smaller if needed, stack them up on a side.
After that, I chop onion, carrots (here you can add garlic if you want, a bit of bell pepper, like I said, this recipe is versatile) and put them in a hot frying pan with a bit of oil, until the onion is translucent. I add the meat and mix, let them cook together for maybe 10 minutes, then I add around 200ml of tomato juice or 2-3 spoons of tomato paste and water, just enough to cover the meat. Mix, cover, let it cook until water evaporates. Towards the end I add the rice in this mix. Let it cool a little bit.
Then, grab one leaf of cabbage and one spoon of meat mixture and roll it in your palm, push the corners in. Try to not make it too tight or it will break, but also not too loose. Watch videos and see how they roll them. I put them all in a circular pattern in the pot, in layers. In between the layers I put pieces of bacon, maybe a bit of fresh thyme, maybe some pepper, chopped up tomato, spice it up however you wish. When I am done making the sarmale, at the last layer I combine again tomato sauce or paste with water and pour over the sarmale until they are covered with the tomato and water mix. I reccommend not filling the pot to the brim, or it will boil over. Cover the pot with a lid and put in the oven, 180 celsius for around 2 hours, checking now and then to see the water level. If you see there is not much juice there, add a bit more. They are done when there is no resistance when cutting one with a fork. The cabbage leaves should be melting in your mouth. They generally like lower temperature for many hours, so if you can regulate the temperature in your oven, you can leave them in at 100 Celsius for 4 hours or so. I can't so I keep them in at what my oven can do and just check their done-ness now and then.
But yeah, search what I told you and watch the videos. Even without an English translation, they should be pretty easy to understand visually. As for the brined cabbage, try going to an Eastern European shop if you have around. It's a little more complicated to make your own. Good luck and I hope you make them. Much love from Romania.
Yeah thick cut bacon
Hi from Scotland. I've been searching for something different to make with cabbage as I have grown too many. This looks absolutely delicious and I'll be making it tomorrow hopefully. A really well presented video, thanks
You grow your own cabbages in Scotland???? I live in Athens where i grow nothing... that looks like a fairytale...like an image from the little house on the prairy though it was filmed in America but that doesnt matter... So...how is it you didnt know this food????? Its a traditional greek food our grandmothers made but i thought it was more or less known worldwide!! Anyway... till now in which ways you consumed your cabbages... preparing salads only??? Or you have up there other ways to cook it??
"Clapshot, Rumbledythumps", etc... Yi'v nae kaleyairds doon sooth? 😥
@@giuseppelogiurato5718 Whaaaat??
@@giuseppelogiurato5718 Hillarious! Great reply! Leaves me curious for more "etc" ...
One of my favourite Greek dishes, so yummy x
That's such a twist on cabbage rolls.. I just love it.. I cant wait to make this !! It looks so yummy !!!
Enjoy!
Love it !!! Thank you ...I am glad I found your channel !! I am from Sydney Australia
GREAT SHOW WONDERFUL RECIPES KEEP UP THE GOOD JOB THANK YOU
Awesome recipe Dimitra!
I'm glad I found you today. I've been watching every video every recipe!!
Thank you for your channel
Thank you Nancy!! Welcome!
I made this once and it did not come out good, so glad I found this.
Great video. Been meaning to make these and this is the first good video I've come across to learn. Greek from the islands here.
Regardng the smell of boiling cabbage, squirt some lemon juice in the boiling water.
Timmy75 Stay out of my kitchen. 😂😂😂
I thought the idea of Dill was strange until you made the Lemon sauce💕. I have to try this recipe
I love the aroma of cabbage and cauliflower, when I cook it. Makes me hungry and I've never thought it was stinky. I'm sure, if one lives in an apartment building and there are many people cooking cabbage and cauliflower, it could be too much. :D
I'm in love , the cabbages look good as well😍
Another way to separate the cabbage leaves easily, without losing flavour in the water...is to freeze the entire head of cabbage over night then thaw completely by bringing to room temperature before using. Love your recipes Dimitra, these are a must make for me! :)
Thanks! I'll try that next time :)
Looks great! If I start with a yellow pot, what color when my pot be in the end? Magic.
You are an excellent teacher.
I have made these recipe three times at my household in the last month, a bit of work, but so so delicious! Thank you Dimitria! I Always a success following your recipes ❤
I was watching this with my daughter and she was delighted with your name checking me. That is fame to a 13 year old.
Aww! Hope you enjoy this recipe :)
Malcolm Lewis facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/facebook.com/foodiful/videos/1835954296714743/
This is my third recipe I have recreated of yours! Another AWESOME dish! Once again, I 💖💞love it!
Excellent recipes 👍. Keep posting your recipes, they are awesome 💞💖😋😍👅
I cooked this recipe and my family loved it! It is delicious!
I made these today and used my homemade chicken broth. They turned out amazing! Thank you so much for this recipe. Next time I will only use 1/4 cup of fresh lemon juice instead of a 1/2 cup.
Hi Dimitra! This is one of my favorite dishes! Looks delicious!
Hope you enjoy it :)
Oh my goodness......its 2:15 am and my mouth is watering! lol I so have to make these! Thank you for the recipe!
Greate video. I pickle the cabage with salt papper garlic and herbs for 2 to 3 days and it tast incredible
These look so flavorful and delicious.
Perfect explanation for a delicious result!
wow very nice and the sauce amazing i will try it my husband like the cabbage this is new way...love u greek ppl
Hope you love it! Thanks for watching :)
ملفوف محشوة
Love this recipe.
keep a small pot with water cinammon a teenie bit of vanilla and nutmeg at a very slow simmer. That will get rid of the cabbage smell. Open the windows too!
Why ? Cabbage smells good
I love Greek food and this dish it's look delicious I have to make it. Thank you so much for your effort.
Hi, Dimitra, Thank you for the recipe. The cabbage rolls came out absolutely delicious. I hope to see more recipes from you soon
You're welcome! So glad you enjoyed them. If all goes as planned, new videos should be up in about 2 weeks. Can't wait!!
Yassou Dimitra!!!
Looks just like my mother's. Love your show..learned some great tips.
I'm cooking it right now! Can't wait to taste it.
Δήμητρα μου είσαι τόσο ήρεμη στην μαγνητική σου .Μπράβο κορίτσι μου .Καλες δημιουργίες .
Loved your video! You had me in stitches with your pot comment! Great recipe. Thank you
Glad you enjoyed it!
Yum, I love cabbage rolls and that creamy lemon sauce sounds amazing. I will have to give this a try.
Me too! I also just posted the tomato sauce version of this recipe 😋
I like to add 1/2 Tsp ground cumin and boil in tomato sauce and chicken stock. Thank you so much for sharing all these delicious recipes! My grandmother was from Karpathos, Greece and we are trying to keep her recipes alive.
I adore you and your incredible recipes. I'm going to share a fabulous tip I've been doing to make separating cabbage leaves less "funky smelling" in the house. Been using this to for over 10 years. The night before I plan to make cabbage rolls, I take out the core just like you did and stick it in a plastic bag in the freezer overnight. The next day I take the head of cabbage pute of the freezer then out of the bag and viola they peel off perfectly. No smell no fuss. You will need to cook them a bit longer because they weren't pre cooked but I'd rather not have the splash fest of boiling water and a messy cooktop to clean.
Love your recipes and presentations and look forward to them. You rock 👍
Sounds real light and delicious
Dimitra, i love cooking and always trying new recipes and variations. Your recipies are the among the very best I've found for the dishes you've done. Thank you for yoyr channel.
Thank you so much 🙂
Hi from Australia, love your recipes each one I have made has turned out great. 👍 Thank you
Efharisto poli, nice.
Very interesting recipe, I love cabbage rolls.
We have a similar dish, and we call it "malfoof" which means "rolled" in Arabic. I love it so much :)
We greeks Always habe good relations with the Arabs,specially with Arabs of Levant😉😉
I love Cabbage Rolls but had only had them in a tomato base. I have tried this recipe and it is amazing. So good that even when I plan to make the tomato based recipe I grew up with- I change my mind while getting the cabbage ready for filling. I have not made any other recipe for cabbage rolls since I tasted this! Thank you Dimitra!
I'm so glad you like it!!
beautiful the way you explained👍👍
Because you put the recipe right in front , I love that it makes it easy , I became your follower , I will look for you again.. thank you very much !!
God bless you on your journey!!👍👍😋👏👏
Amazing! Delicious dish...
Thank you so much, I love it, and look so easy to do it, wow!! great recipe!!!
Very different from the way I make it but this looks very good. Will try it this week with turkey. Thanks for sharing.
Im going to try this!! Looks delicious. Im egyptian so our filling is similar but i do it with a tomatoe garlic sauce. :)
Good idea. I was thinking the same, make it with tomato sauce.
Alot of european versions are tomato sauce also
Hronia polla Dimitra thank u for nice Greek food ❤️❤️
Looks heavenly! Old world recipe...thought for a second you had a pot that changes color!
lol!
Beautifully presented. Great recipe
Hi dimitra. I cook the Lebanese version without meat in the red sauce because my son is vegetarian. I’m going to try my version with your sauce. New subscriber from Sydney Australia
Soo good. We make a similar recipe but with garlic. It's one of my favorite meal in the winter. Canada
Love your channel .I'm disabled with TBI, and feel like rambling today, passionate about food, learned Greek from 1st wife & Yaya in-law. Love to make dolmates with cabbage leaves in Avgolemono, never heard of cornstarch in it, more egg yolks instead, also drizzle the broth while whisking the eggs + give it a kiss as you add it to the broth, for love to prevent curdling. :)
I need to make this. You made me hungry Dimitra! Lol
I love your videos so much. Thank you for making this. Similar yet different from the Lebanese version. We have mint, garlic and lemon and butter simmering along with the liquid. Yours looks delicious, so I'll make it this week for sure.
Now, I'm hungry! You got me at mint and butter :)
Dimitra, what other recipes can you put that lemon egg sauce? Do you drizzle that on fish? I know that one of my favorite restaurants here in Montreal is a greek restaurant, and they sometimes give me this lemon sauce that is soooo good, but it looks like a creamy lemony sauce, fresh but doesn't look like it's got egg in it...looks super emulsified and yellowy, now I'm wondering if it's your egg sauce!
Marie Anne .
wow , sounds good !
@@marieanne7569 I know im 4 years late,but i think that sauce that you are talking about that they serve you with fish is most probably just lemon mixed with olive oil,thats the traditional thing to do with grilled fish,the one in question is mostly for recipes in pots/soups and such. We for sure do it with fish soups for instance. But not for grilled/fried fish.
Xristos ANESTH Dimitra! My mom used to put sauerkraut between layers of lahanontolmades, and we ate them with yogurt on top.All versions all delicious!
Made this last night... so good thank you!
Want to come for dinner? You have to cook. Looks delicious. I’ll give this on a go. Thanks for sharing.
Low calorie. Delicious greek food. We love cabbage.Thank you 🌹
Thanks for visiting
Perfect food during cold weather.
Just subscribed, hit gold with you!!!!; Thank you from CA!!!!!
Hi Dimitria, I love everything you do on RUclips. To take care of undesirable smells in the kitchen I recommend boiling some water with vinegar, as soon as it comes to a boil turn down the heat to a simmer, this works for fish and other smells, also real estate agents recommend boiling water and cinnamon, but I think vinegar works best as it also disinfects the air and pot.
Added this to my list. I want to make everything from your site!
Love the pot colour changing trick!
Amazing, made this recipe and i was transported to Greece!
Wow, your recipe made me hungry, I have to find me a big cabbage to make the rolls, honestly, I had watched quite some, so far, yours was quite different, no tomato as an ingredient, I definitely want to give it a try. Patience is one that would count. Thank you for sharing...👌👌👌🇺🇸🇵🇭
Your cabbage rolls looks very delicious! ❤
This look, delicous, thank you
thank you great tips.