I’ve had the meat version once from a Polish friend...after cutting into them the grease oozed out. The were tasty, but terrible. These blew them out of the water. My wife’s first time making anything like these-unreal. Thanks for the work on these...ridiculous tasty.
So your friend did it in a wrong way. I made hundreds of them, no grease at all and they were cooked in tomato sauce, not in the water. I'm sorry, that you had unpleasent experience with Polish "golabki". :) They are really wonderful, when you just do it good and in a proper way, believe me.
I have no idea why this comment is perpetually pinned to the top of all the comments, as it doesn't contain any tips or handy info for the viewer / reader 🤷🏼♀️🤷🏼♀️🤷🏼♀️
A cabbage roll tip if you’re interested. My mother taught me to make cabbage rolls many years ago. She always froze the head of cabbage first.This skips boiling the head to remove the leaves. When the cabbage is defrosted. The leaves just fall off and they are very easy to roll up 😊
That's just a crazy, easy, wonderful tip. Who in the world came of with the idea of doing it this way???? OMG - I've got to try it. I'm always afraid of burning myself, each time I reach in with the tongs to grab a leaf out of the simmering water. This method definitely sounds like a time saver. Thanks for sharing.
Good tip for everyone...I freeze the cabbage whole for a couple of days..,,,then take out and let thaw out...Then you will able to peel the cabbage without too much fuss...the leaves will come off easily.
The best polish cabbage rolls are with mushrooms and without onions! Actually I live in the eastside of Poland and our regions were really poor (still are one of the poorest regions in Poland) and we don't eat cabbage rolls with meat (or with really tiny amount) - and even though my family members are eating meat, cabbage rolls are traditionally made just with cabbage, rice, vegetable broth, spices, garlic and lots of mushrooms and with mushroom or tomato sauce and it doesn't need meat nor lentils :)
I'm Hungarian and have had Grandma's cabbage rolls most of my life. She made them with ground beef and rice, and lots of spices. So, as I no longer eat meat, I can't wait to make these this weekend.
I am originally from Russia, it is popular dish there. I usually make it without celery, or very little of it. I add a lot of shredded carrots instead and also cut red pepper, it add flavor and color. Sometimes I add mushrooms to the same skillet. I am allergic to lentils, and I don't use any other beans in this recipes. You also can freeze uncooked cabbage rolls, and I usually make them in pressure cooker, Much quicker and easier, without sacrificing any taste.
I can't imagine what it's like being allergic to lentils. I'm sorry to hear. The pressure cooker is a great idea. I love using my Instant Pot. How long would you cook them for?
@@Hopeinformer Check recipe on RUclips, it is made with meat, but I make without one. I would reduce pressure cooking to 15 minutes, but you have to experiment w/time to find softness which you like. ruclips.net/video/NnS6F_skJtc/видео.html
I am from Fairmont West Virginia & my Nanny made the ABSOLUTE best cabbage rolls in the world! She canned all our veggies from the garden each yr. So it was our own tomatoes instead of tomato paste/veg broth. I miss her. Watching you brought back so many memories. Thank You 💘 Stay BLESSED 💘
I wrap the raw cabbage in plastic wrap and freeze it. when it's defrosted, it's really easy to separate and fill the leaves. it doesn't affect the flavor at all.
Try adding sauerkraut to the cabbage rolls, like in between layers, and slices of fresh green pepper, serve with mashed potatoes, it makes a delicious winter meal and is a comfort meal :)
Nice! I’m Serbian and I’ve been making and eating these literally since birth 😂 most people make it with meat so since I went vegan I just opted out of meat and kept the rice, carrot, onion, and celery. Never made them with lentils but Ill try it! Good swap for some extra protein 👍🏻
I love cabbage rolls. My mom used to make them but she just used raw leaves and folded the meat mixture up and then, because the cabbage was raw, "pinned" it with a toothpick. You needed to lay the rolls down in the tomato broth so the cabbage would cook and get the tomato flavoring throughout the roll. Mom served them with mashed potatoes. Delicious! -- Just remember to take the toothpick out before eating.
My mom is Lebanese, and I grew up with lots of cabbage rolls lovingly made by my grandma. They always contained meat, and I’ve been wanting to “veganize” them for a while. Was thinking of replacing the meat with lentils. Thank you, lovely Jill! 😘💗❤️
I am originally from the Soviet Union, and it was a common dish. My mom more often made a “lazy“ version of it. All the ingredients are cut and cooked together in the same pot. Taste is the same, but it takes a lot less time and effort to make. It is delicious with some plain soy yogurt or sour cream.
Thanks for the recipe Jill. Can't wait to try these. I have a couple tips. When you steam off the leaves, let cool and take a strip off the stem to remove the bulky part of it. You want it to be the same width as the rest of the leaf and easier to roll. Also, you can freeze the leaves in a pile and get at them another day. That way it's not such a big production to make. It also means you can buy cabbage when they are cheaper in the fall and make them in the winter. I stack prepared leaves in a pile of 10-12 and fold them or roll and stick them into a freezer bag.
I made your cabbage rolls two nights ago after watching your vid earlier in the week,I didn't use the nutritional yeast as I'm not a big fan of it,& they had so much flavour & tasted amazing,my mom & teenage daughter loved them too,I had leftovers the day after & they were even better.thank you for sharing your wonderful recipe.💗🙏
I finally made this recipe (disclaimer: I am no longer vegan, and never have been whole foods only)... and the flavors were delicious. I took a shortcut with the prep of the cabbage, which resulted in my cabbage not rolling properly (i.e. they weren't sealed individual cabbage rolls), but I did my best to wrap them... after cooking them in the oven, everything turned out fine for a simple meal for myself! Paired well with store bought vegan sour cream, and would be nice with a sprig of dill as well. Just yumm! Next time I will take more care and prep/boil the cabbage as shown for a better presentation and result.
My Ukrainian friend in Alberta Canada always made these in the 70's with just rice ( no meat) they were delicious. She did top them with sour cream and sauerkraut...
My grandma who was from Hungary, used to cook cabbage rolls but she used ugh pork and beef. I am vegan, so I'm working on getting the tastiest way ever to make these but a tip as well in addition to freezing the cabbage before peeling (works great), she used to place them on a bed of sauerkraut, then pour tomato juice (or the broth in this video which looks delicious)( over the top. Experimenting, it seems to me Farro would be good as well instead of rice, kind of stickier texture, going to try this over the weekend.
My mom made stuffed cabbage growing up. Can’t wait to try this plant based version! I think I’ll share the video with her as she’s plant based now too!
Thanks for the post ma'am obviously it's not a new recipe cuz my grandma does cabbage rolls for the whole family. Medical student Malaysia. God bless.😋👍
Ukrainian background. My mom made cabbage rolls with meat and rice, but her sister, my aunt, made them with just rice. I’ve always preferred my aunt’s to my mom’s and that was before I became vegan (another instance where the “writing was on the wall”).
I personally make mine with paprika and lots of garlic, and no celery, mushrooms, or onions. It's more the Finnish version. I modified this to vegan and with lentils it's amazing. I'm considering making a soup version of this as an experiment.
My tipp for good cabbage roll is use the presser cooker. I am not the big fan for the tomatoes version but in the winter time a make a lot from the traditional Hungarian one. After that a few slice of bejgli and i am in heaven.
I am so happy to get this recipe! My father-in-law used to make these. I would be so happy for the special times when he made them. I will try them but have to wait till we my sister comes who eats like me.
What would help with the rolling up of the cabbage leaves, is to cut part of the center hard stem out, it will make the whole rolling up process way easier, just a suggestion because that’s what I did when I used to make my German cabbage rolls.
we use pomegranate molasses, walnuts and red pepper paste in the filling too, which is usually only rice and onion, and add lemon juice, tomato paste and dry mint to the broth which it will cook in! Armenian Arabic version I guess!
I'm so excited to try this and I just ordered your cookbook!! I'm learning so much from you! Thank you for what you do. I'm on month 3 of plant based eating and needed some more ideas and found them with you! 😍👏
My aunt made amazing cabbage rolls when I was younger. One of my favorite things. Was thinking the other day I need to find a vegan version. Thanks so much.
Ok.. i must definitely precook the rice and lentils longer next time, even with the one hour bake I had a few hard pieces... I also added chopped mushrooms to the filling mix.. Tasty but I am culinary challenged so i need to do another 'take'.
Growing up, we put vinegar in our tomato sauce, and poured it over instead of setting it in the sauce. The mustard and celery are interesting. Never tried it that way before. I make a "deconstructed" version. I will have to try this.
Yum! They look delicious. Randomly, I bought a cabbage rolling machine at 3' clock in the morning, about 4-5 years ago (I used to suffer from terrible insomnia), and I never even opened it when it arrived. 🙄 Now it's time to bring it down from the attic and break open the seal. I'm making vegan cabbage rolls, baby!!!
So many different things you could add like mushrooms , , this is a favorite , been making cabbage rolls for years so grrrrreeeeeaaaattt Thank you Jill!!!✝️❤️❤️
Thanks Jill! I finally made it. Even though the way I rolled the leaves was not perfect where the lentil rice mixture was leaking, the taste was great! I have been busy, and coming back to your show is like meeting up with a friend from the past. 😊
thanks to you beautiful rendition and recipe......suggestion.. get your friends and family eating together... all enjoying and commenting, with your comments floating over.. gives company to those alone (especially with covid happening) and reminds people how to live in community as well as with healthy food!
I love this recipe especially because it is vegan version. In my culture this meal is most famous meal and we prepare with sauerkraut, but we pickle whole cabbage so we get these leaves whole and soft. BUT, the taste is unbelievable woth sauerkraut then with sweet cabbage. You have to try it!
Sherry I hate boiling my cabbage but never heard of microwaving it. Do you just stick the whole cabbage head in, no water? For how long? Thanks in advance for any advice.
@@Anika.25 I set my whole cabbage in a pyrex pie plate. I microwave for a minute then test the leaves to see if they are soft enough. I peel the soft ones off & keep repeating the process.
Finally did the cabbage microwave version and it’s a complete game changer!!! I didn’t burn myself and the leaves came off super easy. Thank you again .
A tip if you want to avoid the boiling of the cabbage. First decor it, then I put it into a grocery bag and stick it in the freezer for a minimum of three days before I want to use it sometimes I have it in for a month. The night before you want to make the cabbage rolls take out the cabbage D thaw overnight and then the next morning you can separate the leaves it doesn’t loose any of the vibrant green color. The leaves separate real easy and very pliable.
It looks delicious! I make mine with a jar of sauce and a tablespoon of coconut sugar to give it a polish feel to it. Yum! I need to make some. Thank you for sharing. ☺
This has got to be one of the best cabbage roll recipes I have ever seen!😋😋 I cannot wait to try it, I love cabbage rolls! P.S I made these before with vegan ground beef. It turned out absolutely amazing!😋
I've put off making stuffed cabbage rolls because of not putting meat inside. My husband is not WFPB, so I try to stay away from recipes that are hard to substitute meat for foods he loves. But this recipe sounds like it could fit the bill. I use lentils in my veggie burgers and in my meatloaf - so why not cabbage rolls. Thanks for the idea. Someone in the comments said to freeze the whole head of cabbage to simplify pulling the cabbage leaves off, rather than simmering the head. I've never heard of it, and I love when people come up with these crazy, simple hacks.
DEFINITELY going to try this!! Thank you!! Btw, the top that you are wearing is SO CUTE!! I am in a phase right now where I am LOVING flowery prints on clothes, and yours is the prettiest I have seen!! Thanks again for the recipe!!
Sunday afternoon, watching your show, had all the ingredients mostly (no veggie stock). My Mom used to make these in Canada when I was a kid but I didn’t like them. I’m having a hard time not eating the filling alone. Can’t wait until they’re out of the oven. Thank you so much.
I like the use of Dutch oven in this recipe vs the baking dish in so many others. I have never used my conventional oven, only my stove on my gas stove top on my conventional oven. (At least I have evolved to use it my dishwasher for shoes and handbag storage. My Dutch oven will not fit in my counter top: Microwave, Convection oven (baking) Broiler timed combination so I will have to try this recipe in the Dutch oven stove top. Also I like to share my cooking efforts with my dog. It is very hard to cook for 1 and not have waste. Dogs can not have onion soy sauce or Tamari. I will try this but I look forward to finding healthy recipes without those things.
I've seen a bunch of your recipes, this is the first one I've actually tried, and the cabbage filling is so good. Like, lick it out of the pan good. I'm a lot more excited to try your other recipes now.
In the Middle East, we have a similar recipe to this one. We have both the meat version and the vegetarian version. It's mostly Levantine. With the vegetarian (vegan) version, some people add chickpeas with rice and spices and garlic and onion. Others like to use the same stuffing we use for stuffed grape leaves, or dolma (rice, parsley, tomatoes, onions, garlic, and spices). We layer them facing down in a pot, uncooked stuffing, and then cook it on the stove top for about an hour and a half to 2 hours, or for about 25 minutes in the pressure cooker.
I actually made some vegetable broth the other day with some veggies that were at that stage of "use 'em or lose 'em." I compared it to broth with Better Than Bullion. There was no comparison. Homemade is so much better. Plus, have you seen the ingredients in store bought!? Added sugar, Maltodextrin... Yikes
Add cabbage rolls to pot and then add the chopped onions and tomato sauce. Cook on stove top mot in oven. Basically make like Jewish stuffed cabbage without the meat. Layer the bottom of pot with cabbage remnants so the rolls dint stick.
I wish I had had the common sense to watch this before I attempted these for the first time yesterday!! Mine were a work in process!! I had a white cabbage which was kind of crinkly further in. I didn’t have a pan big enough to put the whole thing in to cook although I guess I could have done it in my instapot. I tried to pull them off and then steam them but had to cut the stems out of some. I stuffed them with a load of veg, some TVP and some Uncooked brown sticky rice and spices. In the pan was a tin of pasata, tomato purée and I cooked them in the instapot for 13 minutes. They were kind of anaemic looking but taste ok,, Definitely will try your recipe next time.
Looking forward to making these for sure ! Thanks so much. I have my own garden & using the already open whole leaves by trimming the plant! This is how its really meant to be done when you grow your own, you don't have to wait & sacrifice the whole plant in one shot like we were indoctrinated to
@@wholefoodplantbasedcookingshow you are most welcome! I thank you for all you do & your vegan loving inspiration ! Many Blessings Always ! Keep Shining ! I know you will & that in itself brings us ALL COMFORT ! #VeganLoveEverlasting !!! 🙏🏼🥰💖😇🐾🌿🐾🌬💖💖💖⚡💥🌞🌟🌠💫♾☮🌈
How would these do frozen? I’m a widow living alone, so this would be too much for me at one time. But it looks so delicious, I’d love to try it and have it on hand for several meals.
I haven’t tried freezing them but I think they would be fine. I think it would actually soften the cabbage leaves even more after defrosting so they are easier to cut
Geez Hun i just now saw the tragedy befalling India, on the news here in Australia. I am SO very sorry to hear. Good luck and powerful wishes for ongoing health & safety to you, your family & friends, plus also your fellow countrymen and women. Hope you manage to stay inside and stay well. With Love from Australia xox
My mom used to make them. Not sure where they’re from, Germany maybe. I loved this dish but totally forgot about it. Gotta try to make it myself for the first time. Vegan obviously. NOTE: my mom separated the cabbage leaves before cooking them. I gather it’s a bit easier.
Yes we used to separate the cabbage leaves and drop them into boiled water for about 3 mins drain in colander then use, far easier to do and less chance of a steam burn ?
I am German and cabbage rolls are common here although I have not made them in years. But I know that according to German recipes, the leaves are separated before cooking, it might be easier that way?
I make a cabbage 'roll' casserole... all of the _same_ ingredients, except instead of fussing with a head of cabbage, I buy a bag of cole slaw, and layer the ingredients in the oven dish!
It’s funny how people do this differently., I’ve seen many people making cabbage rolls and they all do it like you did., however I always just cut the leaves at the steam and gently peel them off and put them in the pot all separated., I find it much easier than trying to peel them Off after they’re wet!! I’d be too scared I’d tear them., Plus when you separate the leaves rather than dunk the whole cabbage you can individually attend to each leave, I guess it whatever you find easiest! Also I always keep mine with a tooth pick and put them in a flat baking dish, pour The sauce over and cover with alfoil. (I do t have a Dutch oven)
I’ve had the meat version once from a Polish friend...after cutting into them the grease oozed out. The were tasty, but terrible. These blew them out of the water. My wife’s first time making anything like these-unreal. Thanks for the work on these...ridiculous tasty.
So your friend did it in a wrong way. I made hundreds of them, no grease at all and they were cooked in tomato sauce, not in the water. I'm sorry, that you had unpleasent experience with Polish "golabki". :) They are really wonderful, when you just do it good and in a proper way, believe me.
Thanks for sharing.
Now it's your turn to make them, right Derrick?
@@demetrifrost2546 a mans got to know his limitations…but I’ve tried.
I have no idea why this comment is perpetually pinned to the top of all the comments, as it doesn't contain any tips or handy info for the viewer / reader 🤷🏼♀️🤷🏼♀️🤷🏼♀️
A cabbage roll tip if you’re interested. My mother taught me to make cabbage rolls many years ago. She always froze the head of cabbage first.This skips boiling the head to remove the leaves. When the cabbage is defrosted. The leaves just fall off and they are very easy to roll up 😊
That's just a crazy, easy, wonderful tip. Who in the world came of with the idea of doing it this way???? OMG - I've got to try it. I'm always afraid of burning myself, each time I reach in with the tongs to grab a leaf out of the simmering water. This method definitely sounds like a time saver. Thanks for sharing.
What?!? Great tip, thank you 😊
Thank you
What a wonderful tip...thank you..
Do you still have to take the core out before you freeze it?
Good tip for everyone...I freeze the cabbage whole for a couple of days..,,,then take out and let thaw out...Then you will able to peel the cabbage without too much fuss...the leaves will come off easily.
The best polish cabbage rolls are with mushrooms and without onions! Actually I live in the eastside of Poland and our regions were really poor (still are one of the poorest regions in Poland) and we don't eat cabbage rolls with meat (or with really tiny amount) - and even though my family members are eating meat, cabbage rolls are traditionally made just with cabbage, rice, vegetable broth, spices, garlic and lots of mushrooms and with mushroom or tomato sauce and it doesn't need meat nor lentils :)
Do you have a recipe you can share?
I’m interested in the spices used
@@HereAndThereWithMe There is nothing fancy. Black pepper, salt, bay leaf, allspice and good quality oil. This dish in Poland is called GOLABKI.
I'm Hungarian and have had Grandma's cabbage rolls most of my life. She made them with ground beef and rice, and lots of spices. So, as I no longer eat meat, I can't wait to make these this weekend.
I am so happy that women are leading the way to healthy vegan cuisine!!!
I am originally from Russia, it is popular dish there. I usually make it without celery, or very little of it. I add a lot of shredded carrots instead and also cut red pepper, it add flavor and color. Sometimes I add mushrooms to the same skillet. I am allergic to lentils, and I don't use any other beans in this recipes. You also can freeze uncooked cabbage rolls, and I usually make them in pressure cooker, Much quicker and easier, without sacrificing any taste.
I can't imagine what it's like being allergic to lentils. I'm sorry to hear.
The pressure cooker is a great idea. I love using my Instant Pot. How long would you cook them for?
@@Hopeinformer Check recipe on RUclips, it is made with meat, but I make without one. I would reduce pressure cooking to 15 minutes, but you have to experiment w/time to find softness which you like.
ruclips.net/video/NnS6F_skJtc/видео.html
I am from Fairmont West Virginia & my Nanny made the ABSOLUTE best cabbage rolls in the world! She canned all our veggies from the garden each yr. So it was our own tomatoes instead of tomato paste/veg broth. I miss her. Watching you brought back so many memories. Thank You 💘 Stay BLESSED 💘
I wrap the raw cabbage in plastic wrap and freeze it. when it's defrosted, it's really easy to separate and fill the leaves. it doesn't affect the flavor at all.
Thank you for the tip 👍
Try adding sauerkraut to the cabbage rolls, like in between layers, and slices of fresh green pepper, serve with mashed potatoes, it makes a delicious winter meal and is a comfort meal :)
Nice! I’m Serbian and I’ve been making and eating these literally since birth 😂 most people make it with meat so since I went vegan I just opted out of meat and kept the rice, carrot, onion, and celery. Never made them with lentils but Ill try it! Good swap for some extra protein 👍🏻
I love cabbage rolls. My mom used to make them but she just used raw leaves and folded the meat mixture up and then, because the cabbage was raw, "pinned" it with a toothpick. You needed to lay the rolls down in the tomato broth so the cabbage would cook and get the tomato flavoring throughout the roll. Mom served them with mashed potatoes. Delicious! -- Just remember to take the toothpick out before eating.
I cheated. Just threw it all in the Instapot and then I sent this video to a friend. Thank you so much.
I imagine you could use the same filling for stuffed bell peppers
Absolutely 👍
That sounds delicious and a good idea. You could make enough filling and prep for both meals 🙂
My mom is Lebanese, and I grew up with lots of cabbage rolls lovingly made by my grandma. They always contained meat, and I’ve been wanting to “veganize” them for a while. Was thinking of replacing the meat with lentils. Thank you, lovely Jill! 😘💗❤️
My mom is East European and I've been looking for a good vegan cabbage roll recipe! Really excited to try this 😁😁
My wife will make this for me.
I am originally from the Soviet Union, and it was a common dish. My mom more often made a “lazy“ version of it. All the ingredients are cut and cooked together in the same pot. Taste is the same, but it takes a lot less time and effort to make. It is delicious with some plain soy yogurt or sour cream.
I always do lazy man style since I learned of it.
We call that one sloppy cabbage in Hungary.
Yes! Halupki stew!
Thanks for the recipe Jill. Can't wait to try these. I have a couple tips. When you steam off the leaves, let cool and take a strip off the stem to remove the bulky part of it. You want it to be the same width as the rest of the leaf and easier to roll. Also, you can freeze the leaves in a pile and get at them another day. That way it's not such a big production to make. It also means you can buy cabbage when they are cheaper in the fall and make them in the winter. I stack prepared leaves in a pile of 10-12 and fold them or roll and stick them into a freezer bag.
Great tip 👍Thank you Cheryl
I made your cabbage rolls two nights ago after watching your vid earlier in the week,I didn't use the nutritional yeast as I'm not a big fan of it,& they had so much flavour & tasted amazing,my mom & teenage daughter loved them too,I had leftovers the day after & they were even better.thank you for sharing your wonderful recipe.💗🙏
My grandma used to make this and can still see her hands rolling them. Thank you for this!
I finally made this recipe (disclaimer: I am no longer vegan, and never have been whole foods only)... and the flavors were delicious. I took a shortcut with the prep of the cabbage, which resulted in my cabbage not rolling properly (i.e. they weren't sealed individual cabbage rolls), but I did my best to wrap them... after cooking them in the oven, everything turned out fine for a simple meal for myself! Paired well with store bought vegan sour cream, and would be nice with a sprig of dill as well. Just yumm!
Next time I will take more care and prep/boil the cabbage as shown for a better presentation and result.
In middle and east Europe especially Gemany Cabbage Rolls are very common. They are very delicious with savoy cabbage. Love the recipe....
I had them in Japan, my kind beyond believe neighbor used to cook them for me. God bless her and her family!
🤗😍💖
My Ukrainian friend in Alberta Canada always made these in the 70's with just rice ( no meat) they were delicious. She did top them with sour cream and sauerkraut...
My grandma who was from Hungary, used to cook cabbage rolls but she used ugh pork and beef. I am vegan, so I'm working on getting the tastiest way ever to make these but a tip as well in addition to freezing the cabbage before peeling (works great), she used to place them on a bed of sauerkraut, then pour tomato juice (or the broth in this video which looks delicious)( over the top. Experimenting, it seems to me Farro would be good as well instead of rice, kind of stickier texture, going to try this over the weekend.
My mom made stuffed cabbage growing up. Can’t wait to try this plant based version! I think I’ll share the video with her as she’s plant based now too!
Thanks for the post ma'am obviously it's not a new recipe cuz my grandma does cabbage rolls for the whole family. Medical student Malaysia. God bless.😋👍
💜 Hi , from Romania !
Whit meat
this is
" sarmale " 😀 .
Love you !
Looks good. Thank you for sharing. I did buy your book.
I am going to add garlic. Garlic its very good for our healthy.
Ukrainian background. My mom made cabbage rolls with meat and rice, but her sister, my aunt, made them with just rice. I’ve always preferred my aunt’s to my mom’s and that was before I became vegan (another instance where the “writing was on the wall”).
I used to make these donkeys years ago before I came to my senses. Looking forward to making these 😊
ahhh riced cauliflower - thanks!
(just got to that part)
I personally make mine with paprika and lots of garlic, and no celery, mushrooms, or onions. It's more the Finnish version. I modified this to vegan and with lentils it's amazing. I'm considering making a soup version of this as an experiment.
I'm salivating first for recipe, secondly watching you enjoy!!
My great grandma used to make these and it's become a family tradition! Can't wait to try this vegan version!!!!
My tipp for good cabbage roll is use the presser cooker. I am not the big fan for the tomatoes version but in the winter time a make a lot from the traditional Hungarian one. After that a few slice of bejgli and i am in heaven.
Yuuuuum. I’ve eaten these in Poland before going WFPB. Thanks Jill for showing me how to make them. 🌼😊
I am so happy to get this recipe! My father-in-law used to make these. I would be so happy for the special times when he made them. I will try them but have to wait till we my sister comes who eats like me.
Love this is pretty traditional when it comes to flavor and oil free. I can’t wait to try this!
What would help with the rolling up of the cabbage leaves, is to cut part of the center hard stem out, it will make the whole rolling up process way easier, just a suggestion because that’s what I did when I used to make my German cabbage rolls.
I use basmati rice and chopped spinach with fat free Boca crumbles..
Thumbs up!
we use pomegranate molasses, walnuts and red pepper paste in the filling too, which is usually only rice and onion, and add lemon juice, tomato paste and dry mint to the broth which it will cook in! Armenian Arabic version I guess!
This sound good to try-
I'm so excited to try this and I just ordered your cookbook!! I'm learning so much from you! Thank you for what you do. I'm on month 3 of plant based eating and needed some more ideas and found them with you! 😍👏
I’m so excited for you too 👏👏👏❤️❤️❤️😊
My aunt made amazing cabbage rolls when I was younger. One of my favorite things. Was thinking the other day I need to find a vegan version. Thanks so much.
Ok.. i must definitely precook the rice and lentils longer next time, even with the one hour bake I had a few hard pieces... I also added chopped mushrooms to the filling mix.. Tasty but I am culinary challenged so i need to do another 'take'.
Doing the Lords work👏🏼👌🏼thanks for all these delicious recipes!😍🤯
Growing up, we put vinegar in our tomato sauce, and poured it over instead of setting it in the sauce. The mustard and celery are interesting. Never tried it that way before. I make a "deconstructed" version. I will have to try this.
Yum! They look delicious. Randomly, I bought a cabbage rolling machine at 3' clock in the morning, about 4-5 years ago (I used to suffer from terrible insomnia), and I never even opened it when it arrived. 🙄
Now it's time to bring it down from the attic and break open the seal. I'm making vegan cabbage rolls, baby!!!
Too funny 😂👍
So many different things you could add like mushrooms , , this is a favorite , been making cabbage rolls for years so grrrrreeeeeaaaattt Thank you Jill!!!✝️❤️❤️
Thanks Jill! I finally made it. Even though the way I rolled the leaves was not perfect where the lentil rice mixture was leaking, the taste was great! I have been busy, and coming back to your show is like meeting up with a friend from the past. 😊
That is so sweet Joan. Thank you 😊
thanks to you beautiful rendition and recipe......suggestion.. get your friends and family eating together... all enjoying and commenting, with your comments floating over.. gives company to those alone (especially with covid happening) and reminds people how to live in community as well as with healthy food!
Great recipe for the tomato based sauce...liquid amino. Thx! And nice tip on boiling while steaming the cabbage.
I really appreciate all your amazing whole food plant-based food ideas! This looks awesome.
🌱💚🌍 Vegan for life
I love this recipe especially because it is vegan version. In my culture this meal is most famous meal and we prepare with sauerkraut, but we pickle whole cabbage so we get these leaves whole and soft. BUT, the taste is unbelievable woth sauerkraut then with sweet cabbage. You have to try it!
Sounds delicious 👍
You can microwave the cabbage also. Leaves come off easily with no water mess.
Sherry I hate boiling my cabbage but never heard of microwaving it. Do you just stick the whole cabbage head in, no water? For how long? Thanks in advance for any advice.
@@Anika.25 I set my whole cabbage in a pyrex pie plate. I microwave for a minute then test the leaves to see if they are soft enough. I peel the soft ones off & keep repeating the process.
@@SuiLiF Thank you I will definitely test this out. ☺️
Finally did the cabbage microwave version and it’s a complete game changer!!! I didn’t burn myself and the leaves came off super easy. Thank you again .
Thank you! I will have to try this sometime.
A tip if you want to avoid the boiling of the cabbage. First decor it, then I put it into a grocery bag and stick it in the freezer for a minimum of three days before I want to use it sometimes I have it in for a month. The night before you want to make the cabbage rolls take out the cabbage D thaw overnight and then the next morning you can separate the leaves it doesn’t loose any of the vibrant green color. The leaves separate real easy and very pliable.
Thank you for the tip 👍
Never heard of cabbage rolls but I love cabbage and am always happy for new ways to eat it lol 💚
I bet you could use a lot of your meat loaf ingredients for a different version. Looks good 👍
It looks delicious! I make mine with a jar of sauce and a tablespoon of coconut sugar to give it a polish feel to it. Yum! I need to make some. Thank you for sharing. ☺
It helps roll them if you shave some of the rib.
The filling sounds wonderful. I will definitely try it. I used a similar filling to stuff red peppers with..
This has got to be one of the best cabbage roll recipes I have ever seen!😋😋 I cannot wait to try it, I love cabbage rolls!
P.S I made these before with vegan ground beef. It turned out absolutely amazing!😋
I've put off making stuffed cabbage rolls because of not putting meat inside. My husband is not WFPB, so I try to stay away from recipes that are hard to substitute meat for foods he loves. But this recipe sounds like it could fit the bill. I use lentils in my veggie burgers and in my meatloaf - so why not cabbage rolls. Thanks for the idea. Someone in the comments said to freeze the whole head of cabbage to simplify pulling the cabbage leaves off, rather than simmering the head. I've never heard of it, and I love when people come up with these crazy, simple hacks.
I can't wait to try these!!! Always a joy to see what lovely recipe will be next... and your lovely presence as well!😊 Looove the rose tee, too!
I bought a cabbage a while ago, so I'll follow the recipe. Thank you for the good recipe and I'll visit you often.👏🏻👏🏻👏🏻🥰
Got the book, thanks for doing one. K.
DEFINITELY going to try this!! Thank you!! Btw, the top that you are wearing is SO CUTE!! I am in a phase right now where I am LOVING flowery prints on clothes, and yours is the prettiest I have seen!! Thanks again for the recipe!!
Love the sweet spring themed top💕Great video🌟
Thank you Jill 💖
Sunday afternoon, watching your show, had all the ingredients mostly (no veggie stock). My Mom used to make these in Canada when I was a kid but I didn’t like them. I’m having a hard time not eating the filling alone. Can’t wait until they’re out of the oven. Thank you so much.
sounds great Kim! so just the rolls in the oven? and do they come out kinda crispy?
Love cabbage 💖💖
Wow this sounds and looks so good!
I like the use of Dutch oven in this recipe vs the baking dish in so many others. I have never used my conventional oven, only my stove on my gas stove top on my conventional oven. (At least I have evolved to use it my dishwasher for shoes and handbag storage. My Dutch oven will not fit in my counter top: Microwave, Convection oven (baking) Broiler timed combination so I will have to try this recipe in the Dutch oven stove top. Also I like to share my cooking efforts with my dog. It is very hard to cook for 1 and not have waste. Dogs can not have onion soy sauce or Tamari. I will try this but I look forward to finding healthy recipes without those things.
I've seen a bunch of your recipes, this is the first one I've actually tried, and the cabbage filling is so good. Like, lick it out of the pan good. I'm a lot more excited to try your other recipes now.
Fantastic!
Looks awesome, can't wait to make these!
In the Middle East, we have a similar recipe to this one. We have both the meat version and the vegetarian version. It's mostly Levantine. With the vegetarian (vegan) version, some people add chickpeas with rice and spices and garlic and onion. Others like to use the same stuffing we use for stuffed grape leaves, or dolma (rice, parsley, tomatoes, onions, garlic, and spices). We layer them facing down in a pot, uncooked stuffing, and then cook it on the stove top for about an hour and a half to 2 hours, or for about 25 minutes in the pressure cooker.
I actually made some vegetable broth the other day with some veggies that were at that stage of "use 'em or lose 'em." I compared it to broth with Better Than Bullion. There was no comparison. Homemade is so much better. Plus, have you seen the ingredients in store bought!? Added sugar, Maltodextrin... Yikes
Exactly 👍❤️
Thank you. This looks soooo good.
Add cabbage rolls to pot and then add the chopped onions and tomato sauce. Cook on stove top mot in oven. Basically make like Jewish stuffed cabbage without the meat. Layer the bottom of pot with cabbage remnants so the rolls dint stick.
Watching this because I was blessed with several heads of cabbage 😂
I wish I had had the common sense to watch this before I attempted these for the first time yesterday!! Mine were a work in process!! I had a white cabbage which was kind of crinkly further in. I didn’t have a pan big enough to put the whole thing in to cook although I guess I could have done it in my instapot. I tried to pull them off and then steam them but had to cut the stems out of some. I stuffed them with a load of veg, some TVP and some Uncooked brown sticky rice and spices. In the pan was a tin of pasata, tomato purée and I cooked them in the instapot for 13 minutes. They were kind of anaemic looking but taste ok,, Definitely will try your recipe next time.
Looking forward to making these for sure ! Thanks so much. I have my own garden & using the already open whole leaves by trimming the plant! This is how its really meant to be done when you grow your own, you don't have to wait & sacrifice the whole plant in one shot like we were indoctrinated to
That is a great tip! Thank you ❤️
@@wholefoodplantbasedcookingshow you are most welcome! I thank you for all you do & your vegan loving inspiration ! Many Blessings Always ! Keep Shining ! I know you will & that in itself brings us ALL COMFORT ! #VeganLoveEverlasting !!! 🙏🏼🥰💖😇🐾🌿🐾🌬💖💖💖⚡💥🌞🌟🌠💫♾☮🌈
How would these do frozen? I’m a widow living alone, so this would be too much for me at one time. But it looks so delicious, I’d love to try it and have it on hand for several meals.
I haven’t tried freezing them but I think they would be fine. I think it would actually soften the cabbage leaves even more after defrosting so they are easier to cut
Looks delicious.
Lazy person's cabbage rolls just cuts up the cabbage and puts it all into the pot unrolled. It tastes just as good.
i love it
10/10 Im gonna try 🌱🌱🌱💗💗💗🐖
From india ..definately gone try this ❤️
Geez Hun i just now saw the tragedy befalling India, on the news here in Australia. I am SO very sorry to hear. Good luck and powerful wishes for ongoing health & safety to you, your family & friends, plus also your fellow countrymen and women. Hope you manage to stay inside and stay well. With Love from Australia xox
@@CastledarkDweller27 thank you dear
Thank you so much for this recipe. I wonder if I cooked all these if I could then freeze some to reheat up?
My mom used to make them. Not sure where they’re from, Germany maybe. I loved this dish but totally forgot about it. Gotta try to make it myself for the first time. Vegan obviously. NOTE: my mom separated the cabbage leaves before cooking them. I gather it’s a bit easier.
Yes we used to separate the cabbage leaves and drop them into boiled water for about 3 mins drain in colander then use, far easier to do and less chance of a steam burn ?
I am German and cabbage rolls are common here although I have not made them in years. But I know that according to German recipes, the leaves are separated before cooking, it might be easier that way?
Wonderful recipe! Jill, you look like you are aging backwards! Great inspiration for following wfpb!
marinated ground tempeh would work as a lentil substitute 🙂
I make a cabbage 'roll' casserole... all of the _same_ ingredients, except instead of fussing with a head of cabbage, I buy a bag of cole slaw, and layer the ingredients in the oven dish!
If you put the cabbage in the freezer overnight, you can skip the parboiling.
Great tip 👍
Thank you for the recipe; I would use two toothpicks to hold the cabbage down from opening.
This seems lovely! Is there a way to cook this without a Dutch oven?
You can cook them in a soup pot or sauce pot that has a lid 👍
@@wholefoodplantbasedcookingshow Thanks :)
Looks so delicious . Were those can lentils you used. Thank you
No, they were fresh cooked 👍
It’s funny how people do this differently., I’ve seen many people making cabbage rolls and they all do it like you did., however I always just cut the leaves at the steam
and gently peel them off and put them in the pot all separated., I find it much easier than trying to peel them
Off after they’re wet!!
I’d be too scared I’d tear them.,
Plus when you separate the leaves rather than dunk the whole cabbage you can individually attend to each leave, I guess it whatever you find easiest!
Also I always keep mine with a tooth pick and put them in a flat baking dish, pour The sauce over and cover with alfoil. (I do t have a Dutch oven)
Hi Jill, Do you know if your cabbage rolls would freeze well? Thank you!
Sorry Irene, I haven't tried freezing them
@@wholefoodplantbasedcookingshow Thank you! I’ll try freezing them and see what happens. Thanks for your reply.