My mum found a recipe for stuffed cabbage rolls many years ago. I loved them. On my birthday, I always requested this dish as my birthday dinner. While in college, I would come home for visits and mum always made it for dinner my last night home. This continued until her passing in 2002. Stuffed cabbage rolls remain a comfort food for me. Thanks for giving an idea how to make them. I have not had them since.
it's a cool rainy day here in the mountains of VA I've got stuffed cabbage in the oven I used little molasses in place of sugar skipped the onions and added rice and corn to mine. Thanks so much, funny story my wife said you haven't made cabbage rolls in a while. I used to blend some sausage with burger but at 59 years old can't take that anymore so stay with the leanest burger I can get. I've never tried the sweet and sour wife loved the flavor of molasses garlic salt vinegar Cento crushed tomatoes
Gagata93 this brings back great memories. My stepmother who was Jamaican Chinese also made this dish with slightly different seasonings. I came across similar dishes when I lived in the then 'Eastern Block' /USSR during the 80s. Brings back wonderful memories of people and food. Thank you - I will be making this now for my own children.
Making this today. We have always added sauerkraut to ours versus the Apple cider vinegar and use half ground pork with beef and beef broth with a tablespoon of Worcestershire
Also in Greece, we usually make it with a white lemon-egg sauce and we call it dolmades (from the Turkish word dolma). My mom makes it all the time in winter. She also makes it in layers in a large "fait tous" pot : first the cabbage, then the stuffing usually beef and then again cabbage etc . When it's cooked, she spreads the lemon-egg sauce on top and let it stand for a while. That way she delivers the same comforting taste without the work ... !!!! Enjoy !!! So many countries share the same dish !!!! Peace, love and good food !!!
Just goes to show you that there are many ways to enjoy stuffed cabbage, which is what we always called it growing up! My Hungarian grandmother made this all the time. I make it every year for our traditional New Year's dinner. However I make A LOT! I make enough to fill four baking pans and also make extra meatballs out of the filling for my daughter who does not enjoy cabbage. There are definite differences to mine. I do not make a sauce, I use diced and crushed tomatoes, tomato juice and sauerkraut layer in with the cabbage rolls. I also do not cook my rice and add the raw rice to the meat mixture with tomato juice to loosen. No matter what you call this, I call it love on a plate! Thanks for sharing!
Noreen's Kitchen Töltött káposzta is love ❤ my grandma makes it every Christmas and she ferments her own cabbage. Every household makes it differently and no matter what, the labor of love makes it even more delicious :)
Absolutely agree! So the fermented cabbage that your grandma made would give it a similar taste to my addition of sauerkraut. I just think the added zing of that flavor makes this dish amazing!
Pffft. Did you pay attention in the end result ? Where did the extra sauce come from to cover the top? Surely, you know the juices may have bubbled up, but not that red. :/
I absolutely love stuffed cabbage. My mother used to make it when we lived in the mountains of Virginia. I will try your recipe tomorrow night thanks for all you do.. God bless
Love the simplicity of this recipe. My mom made us our favorite meals on our birthdays. Mine was bbq chicken, potato salad and strawberry shortcake. I was a summer baby.❤️
My advice depending on how many your feeding is to double the recipe. I remember my mom making these they were even better warmed up after a few days like lasagna where the pasta softens more. Unbelievable with mashed potatoes and green beans. Can't wait to try this. The local supermarkets gave these in the deli. Sometimes Ill get 1 or 2 for myself.
Growing up my mom would always make the usual..meatloaf, tacos, spaghetti etc..So at the end of the week she would take any leftovers like the taco meat and mashed potatoes and fresh veggies and throw it all in a pot and make a big pot of soup..Granted it doesn't sound very good but it has always been the best soup I have ever eaten!! My best eating memories always go back to that soup!!
My mom made this really yummy chile de carne when I was little. It was made with really sautéed pork bites. My sister and I would always try to sneak a piece of the meat while Mom was busy! The chile was made with tomatoes garlic serrano peppers and salt squooshed in a molcajete (the morter and pestle used in Mexican cuisine) and poured over the crunchy meat. I make it now. It’s easy and inexpensive as far as the cuts of meat used. But whenever I visit my mom makes it for me and it tastes like a million bucks.
Sarah,You did a #1 job,Lots of great information,to the point advice.NO DOUBLE TALK!!!.Please keep up your recipe's.I will keep on looking for your help.Thank you& Happy all saints day.
I can't wait to try this. My mom would make this amazing Sunday morning breakfast complete with scrambled eggs, meats and pancakes! I remember it to this day!! She used a cast iron skillet for everything and the flavors all melted together!
I'm the only one in my family who truly enjoys boiled cabbage, or sauteed cabbage etc. I've seen something similar to this done with Bell Peppers (stuffed peppers with rice/meat/marinara). Another classic dish found in most 70's vintage dinner party mags HAHA. I particularly love sauteed cabbage with fennel seed, chili flake, butter, and garlic. It's a great side that goes with chicken, fish, or beef. Chinese dishes that utilize braised or sauteed cabbage are a favorite of mine as well.
My mother made this dish too when I was growing up but my absolute favorite was cabbage stuffed pirogie. The cabbage was sauted with butter until it was buttery soft, then stuffed into the dough. She served it with just a drizzle of melted butter and sprinkled with salt and pepper. It was my Polish father's favorite dish and my mother hated making it because it was so putsy but I loved it!
My mom would make a version of this dish. It usually was a special occasion dish. Because its a dish which takes a few hrs to cook she didn't pre cook the onions / garlic. She used beef/ground pork mixed with rice (raw), rolled in cabbage. It was a layering of rolled cabbage , tomatoe sauce/paste, ricotta cheese, sauerkraut. It was so yummy.
My mother made this wonderful Red Thai Coconut Milk Curry with chicken, whole bird with skin, and served it over rice vermicelli. Super umami bomb with fall off the bone chicken. Served with fresh lime, fried garlic, Thai basil, mint, thinly sliced cabbage and mung bean sprouts!
Monday Soup - Which was only on rainy days not too often here in Los Angeles. It was part split pea starter pack w/ short ribs & cow knuckles potatoes & carrots and the 2nd day it was super thick and yum!! I do remember that she did make stuffed cabbage as well but not to much..
This is a great easy recipe. I made it yesterday and it was amazing. Very much like my German Grandmother used to make. Being Northern Italian on my father's side, my favorite meal was Polenta with Roast-Beef. Using the polenta topped with brown gravy in place of potatoes was amazing. I could not get enough of it.
Stuffed cabbage was one. I was anemic when I was younger and the doctor told my mother to feed me liver. Till this day I still love chicken liver with bell peppers and onion. Very satisfying. Your stuffed cabbage looks delicious .
That looks absolutely delicious! My mom used to make that for me even after I moved out and had my own family. She has since become sick, and today I'm making it for her for the first time. #StuffedCabbage💗
I made these today with the exception of home canned tomatoes; just let the sauce simmer a little longer because they were juicy. They were excellent and very easy! The vinegar was a nice touch. I'll be making these again soon!! Thanks Sarah, and I enjoy your videos!
Great video. Thank you! I am Cajun and make stuffed mirlitons. I believe in other parts they are calle vegtable pear. I boil them whole gently and cool, then half horizontally, cool & carefully scoop out squash with spoon. I stuffed with the Cajun trinity (onion, celery, bell pepper), lean grd.beef and sprimp. No tomatoes, but add parmesan cheese, bread cumbs, lots of herbs . We boil the shrimp heads and shells to make a reduced stock that is flavor punch i add for moisture. When i do this i make some for the freezer. Keey your videos coming. Thank you!
Growing up, my mom made Greek Avgolemono soup. A thick and creamy, savory soup with lemon, eggs, rice and chicken. The consistency is similar to slightly thin warm rice pudding. So good on a cold winter's evening with a little s&p and a hunk of shepherd's bread.
Cabbage rolls Baked Egg casserole Chicken Gizzards and Noodles My grandma did the cooking until she passed when I was 12. My mom took over cooking and she rarely made those dishes as I got older in the 70s. At that time they started cooking the latest greatest recipes. I wish I had been older and could learn from my grandma and mom how to cook my favorites.
yup def an old family fave, grandma used to use either hamburger or sausage, sometimes both together. i think with 5 kids and an extended family you just use what you have and she made a lot of them. i need to make this soon thanks
My grandmother from czech/german background made kraut runzas for the whole family. She would make them once a year and freeze them. They made a great savory lunch or dinner meal.
I made these for New Years this year, and seasoned my tomato sauce / red gravy - like I do for meatballs. It was a hit! Thanks for sharing your Mom's jelly ingredient. Will have to give that a try next time. Favorite meal my Mom made - Bell peppers stuffed with crab meat.
I love making chicken and dumplings. I never grew up with that recipe, but in my early 20's my friend brought me a bowl full of this amazing goodness when I got sick and ever since then this has been my comfort food.
My Hungarian aunt would make her cabbage rolls putting sauerkraut as the bottom layer. I like your idea of using the rest of the small cabbage cut up with sugar and vinegar.....NO waste....looks delicious!
luv stuffed cabbage and I do because my mom made me stuffed peppers often so it was an easy addition to have stuffed cabbage and I love cabbage boiled alone with butter salt and pepper,same with peppers love theses veggies raw and cooked we need to bring them back into popularity lol! great easy recipe
I'm sharing that stuffed cabbage rolls were one of my Dad's favorite dishes that he would make for me. I came across your recipe and it brought back special memories. Thanks 👍.
Thank you Sarah Carey! You are awesome and I always enjoy watching your excellent cooking and advice! I have made these many times and love them like crazy! Thank you for your work as always!
Spaghetti and meatballs was my favorite recipe as a kid growing up. Split pea ham soup as an adult. My Mom made both, and I make both from scratch now.
that recipe looks amazing. my hungarian grandmother always made it too in a similar way so i usually cook it.but i use pork mince because cheaper and also more tender to eat in this dish.great job looks amazing.
Was always hallupkees and stuffed peppers. I've made the stuffed peppers now a few times for my family, and they were a hit. So now I wanted to learn these. So thank you :)
This does look really good. My mom made this often in the winter when I was little using a glass lasagna sized pan. An inexpensive and nutritious comfort meal.
I love my Mom's Cabbage Rolls. May she rest in Peace! I have never found anything that even comes close to her recipe. This recipe is close but her Cabbage Rolls were like Egg Rolls. They were very small and time consuming, but it was a labor of love.
Yes, you definitely can freeze them before baking! Layer a bit of the chopped cabbage and sauce in bottom of casserole dish. Layer with the cabbage rolls. Add more sauce to cover. If it is a deep enough dish, make second and third layers of cabbage rolls. Cover with casserole lid, (foil, plastic wrap, whatever available) and cool before freezing. Or wrap to bake as usual, and freeze to store after baking. I have even wrapped them separately in foil, then paced with a small container of sauce, and sent home with relatives or neighbors or taken to friends to cook at their homes. If frozen unbaked, only partially thaw before baking. Bake 350 degrees F. covered, one hour. Remove cover, bake until done. Yum! Sometimes I assemble ingredients and chop into bite sized chunks, cover with sauce and bake as a casserole. In reading other comments, I purposely make extra sauce to top and to serve on the side. Also make extra sauce with lasagna. I serve them with mashed potatoes. Hope everyone enjoys their supper and gets warmed up. Kathy P. :O
I love stuffed cabbage, there is a technique how you roll the cabbage with the filling. My grandmothers has a perfect recipe. That's traditional for Christmas. We also make a vegetarian version of it, with carrots, mushrooms and rice.
Making these today haven't had this since I was a little girl. My mom wasn't a good cook but my g-ma made these a lot. My favorite dish she made was sauerkraut and ribs (country ribs) with fried potatoes in a cast iron skillet.
My mother made two dishes that I absolutely loved. In the first she’d pour a bag of frozen lima beans (can be baby limas if you want) into the bottom of a roasting pan underneath the chicken you’re going to roast-the lima beans cooked in the roast chicken juices are the ultimate comfort food!! The second dish is porcupine balls cooked in the oven. My porcupine balls never taste like hers. ☹️
That was brilliant! About to go at it! Luv the sugar/cider vinegar tang, thang! As to Mama's best...Blintzes! As a kid, I'd wake up Saturday mornings, to this annoying hammering going on downstairs in the kitchen. 2nd sensation was the fragrance of Blintze crepes being banged out on the edge of the formica counter that had been wrapped with layers of dish rags to prevent it from breaking, ha! Then the fillings, blueberry for Pop, Potato for Marl & Cottage Cheese for me, back into a buttered frying pan and ready for sourcreme or applesauce. Uch, great!
Times are tough and food is going to get scarce, so I'm trying to do more with vegetables. Someone gave me a wonderful big head of cabbage. I don't like cabbage, but I thought I'd try this, since I'm polish. Hopefully my family will like it. I think my favorite food when I was young was when mom would make 'homemade' man and cheese, which was basically melted Velveeta and pasta with a jar of her home canned tomatoes. Amazingly good.
I make these for the freezer all the time. I make one pan for dinner and one for the freezer. You're right that you'll need more sauce when reheating the frozen ones, but then I like plenty of sauce with cabbage rolls anyway.
My favorite meal that my mother made was Spanish rice. It's a very easy recipe. I found out that this was my grandmother's recipe some years later. I still make it.
My German Oma used to make stuffed cabbage rolls and peppers...soul good! My mom probably lasagna, Mac and cheese or a casserole...and of course butter tarts and pies.
To make a great sauce cut big tomatoes with buter a nd fresh garlic and Italian seasoning and dry mint and Maggie cube with some water and paste sauce in the stove then cover it and bake with cabbage
That's what I wanted to know too! The linked recipe has no sauce in the filling. It says to put the remaining sauce over the rolls. I'm making this tonight!
There is not enough sauce in this recipe, Having been raised around a large polish population and watching many, many different cooks make their cabbage rolls, I can tell you that the filling and the sauce around the rolls is way, way to skimpy. You really need the insides to be moist and juicy when you cut into it, The juice from the meat and sauce added to the meat mixture should come pouring out when you open the package. Then the sauce from the outside that the cabbage rolls are sitting on, and the sauce that is on top, and juices of the internal meat mixture, all mix together on your plate or bowl, AND THAT is the joy of eating a cabbage roll. Maybe some people do like a dry version of this dish, I have just never ate any in my 64 + years. The saying different strokes for different folks might apply to cabbage rolls also. I would just double the sauce recipe add more inside with the meat, Thin it down some (water or tomato juice or veg broth) for the bottom cabbage layer and top layer, before baking. Also putting the aluminum foil directly on top of the acidic tomato sauce (acid from tomato's) will eat the foil and get into your food .. I suggest you put a layer of parchment or cling film on first, then foil on top before baking. This is a good starting recipe that I think people can spring board off from, I do like the basic techniques here, and people can add spices and herbs to the meat and sauce as the see fit .. Italian seasonings, of oregano and thyme and basil some savory or marjoram, use fresh or dry to your taste.
Gosh Sarah, I really appreciate seeing this recipe ! I never even think about making cabbage rolls but I love them !!!! Thank You, and Happy New Year !!!
This is a lovely recipe I’m definitely trying to tonight my favorite food growing up was pirogi and stuffed cabbage! I’m Ukrainian I love every food but these two are my favorite!
Slovak Gypsy here. Like my mom and grandmother, there are similarities to your recipes. I don’t know how to make a small amount of stuffed cabbage. It’s usually for a holiday or event -Funeral, shower, or wedding. We par cook a few heads of cabbage using the good leaves to roll and the rest for loose cabbage at the bottom and around the pot or roaster. We don’t use foil direct against the rolls because it reacts with the tomatoes. I use a mix of yellow and white onion, chop all my own garlic also. Our sweetness comes from stewed tomatoes you can crush by hand or processor and sweet cream of tomato soup. My mom and Baba used Campbell’s and I use Pacific brand. I use ground chuck only, and raw cheap rice. For every lb of meat I mix in about a tablespoon of onion and less of garlic. Teaspoon of salt (but taste) and equal parts rice to tomato mixture. About a 3/4 cup. NEVER egg!! It makes them hard and not tender. It’s probably why you precook you’re rice. It’s all by look and feel. Put any remaining onion and garlic and salt in the tomato mixture of stewed and soup. (I do the same for porcupine meatballs.) Trim the heel of any big leaves, and find all the good ones for stuffing. The rest are for the loose. Stuff but not over stuff. Put loose cabbage and 4 to 8 cups tomato mix at the bottom of the 18 qt electric or 18 in speckled steel roster. Alternate layers of rolled with loose and leave room at the top. For the remaining tomato mix and then cover the top row with left over large leaves. Out on the lid. Seal tight with heavy foil and bake in the oven on a low 325 oven for two hours.
Looks like a beautiful recipe. I just found you. I'm thrilled. I love your style. You don't mess about. informative and straight to the recipe. I'll try these tomorrow
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In western Pennsylvania we call them stuffed cabbage or hulupki. Served with a savory tomato sauce and Mashed Potatoes,
My mum found a recipe for stuffed cabbage rolls many years ago. I loved them. On my birthday, I always requested this dish as my birthday dinner. While in college, I would come home for visits and mum always made it for dinner my last night home. This continued until her passing in 2002. Stuffed cabbage rolls remain a comfort food for me. Thanks for giving an idea how to make them. I have not had them since.
it's a cool rainy day here in the mountains of VA I've got stuffed cabbage in the oven I used little molasses in place of sugar skipped the onions and added rice and corn to mine. Thanks so much, funny story my wife said you haven't made cabbage rolls in a while. I used to blend some sausage with burger but at 59 years old can't take that anymore so stay with the leanest burger I can get. I've never tried the sweet and sour wife loved the flavor of molasses garlic salt vinegar Cento crushed tomatoes
It's a staple on every Polish house. And it's sooo comforting! Great recipe, thank you!
Yes, we called it golabki's growing up. Love it!
Also in Hungary!
“Sarmale” in Romanian 🙋🏻♂️
There was this wonderful polish woman in my childhood who made cabbage rolls. It was fascinating watching her do it. It always seems like a mystery.
Gagata93 this brings back great memories. My stepmother who was Jamaican Chinese also made this dish with slightly different seasonings. I came across similar dishes when I lived in the then 'Eastern Block' /USSR during the 80s. Brings back wonderful memories of people and food. Thank you - I will be making this now for my own children.
Making this today. We have always added sauerkraut to ours versus the Apple cider vinegar and use half ground pork with beef and beef broth with a tablespoon of Worcestershire
Also in Greece, we usually make it with a white lemon-egg sauce and we call it dolmades (from the Turkish word dolma). My mom makes it all the time in winter. She also makes it in layers in a large "fait tous" pot : first the cabbage, then the stuffing usually beef and then again cabbage etc . When it's cooked, she spreads the lemon-egg sauce on top and let it stand for a while. That way she delivers the same comforting taste without the work ... !!!! Enjoy !!! So many countries share the same dish !!!! Peace, love and good food !!!
Just goes to show you that there are many ways to enjoy stuffed cabbage, which is what we always called it growing up! My Hungarian grandmother made this all the time. I make it every year for our traditional New Year's dinner. However I make A LOT! I make enough to fill four baking pans and also make extra meatballs out of the filling for my daughter who does not enjoy cabbage. There are definite differences to mine. I do not make a sauce, I use diced and crushed tomatoes, tomato juice and sauerkraut layer in with the cabbage rolls. I also do not cook my rice and add the raw rice to the meat mixture with tomato juice to loosen. No matter what you call this, I call it love on a plate! Thanks for sharing!
Noreen's Kitchen Töltött káposzta is love ❤ my grandma makes it every Christmas and she ferments her own cabbage. Every household makes it differently and no matter what, the labor of love makes it even more delicious :)
Absolutely agree! So the fermented cabbage that your grandma made would give it a similar taste to my addition of sauerkraut. I just think the added zing of that flavor makes this dish amazing!
Pffft. Did you pay attention in the end result ? Where did the extra sauce come from to cover the top? Surely, you know the juices may have bubbled up, but not that red. :/
Suzanne Steed I agree. The rolls were not baked with sauce on top. People need to be told to reserve sauce for that step.
Your recipe is like my recipe. We call it stuffed cabbage too.
I absolutely love stuffed cabbage. My mother used to make it when we lived in the mountains of Virginia. I will try your recipe tomorrow night thanks for all you do.. God bless
My Mom made chicken smothered in mushroom sauce it was incredible and I still make it today. She also made incredible potatoe salad
My mom used to make fried chicken with biscuits and gravy every Friday. I miss my mom.
Damn i'd miss your mom too! Craving it now so bad!!😍🤤
I enjoyed this video especially because her mom made it and it reminds her of her childhood. Also, she is to the point.
I miss my mom too 😢
My mom was n
ot a very good cook. But I miss her anyway.
Love the simplicity of this recipe. My mom made us our favorite meals on our birthdays. Mine was bbq chicken, potato salad and strawberry shortcake. I was a summer baby.❤️
So comforting watching and listening to her cook
My advice depending on how many your feeding is to double the recipe. I remember my mom making these they were even better warmed up after a few days like lasagna where the pasta softens more. Unbelievable with mashed potatoes and green beans. Can't wait to try this. The local supermarkets gave these in the deli. Sometimes Ill get 1 or 2 for myself.
Growing up my mom would always make the usual..meatloaf, tacos, spaghetti etc..So at the end of the week she would take any leftovers like the taco meat and mashed potatoes and fresh veggies and throw it all in a pot and make a big pot of soup..Granted it doesn't sound very good but it has always been the best soup I have ever eaten!! My best eating memories always go back to that soup!!
Pandora40
It sounds very good with some vegetable broth added. Buttered Toast on the side makes me want to smile.
There is NOTHING like a big pot of "whatever we have" soup. Brings back memories of my childhood too...
Me and my sister always called garbage soup cuz we were being kids..lol But it was and still is our fave thing our mommy made!!
My mom made this really yummy chile de carne when I was little. It was made with really sautéed pork bites. My sister and I would always try to sneak a piece of the meat while Mom was busy!
The chile was made with tomatoes garlic serrano peppers and salt squooshed in a molcajete (the morter and pestle used in Mexican cuisine) and poured over the crunchy meat.
I make it now. It’s easy and inexpensive as far as the cuts of meat used. But whenever I visit my mom makes it for me and it tastes like a million bucks.
My mom always made pork chilli for the holidays. Its a native american/spanish dish that is amazing!!!!
Sarah,You did a #1 job,Lots of great information,to the point advice.NO DOUBLE TALK!!!.Please keep up your recipe's.I will keep on looking for your help.Thank you& Happy all saints day.
I can't wait to try this. My mom would make this amazing Sunday morning breakfast complete with scrambled eggs, meats and pancakes! I remember it to this day!! She used a cast iron skillet for everything and the flavors all melted together!
I'm the only one in my family who truly enjoys boiled cabbage, or sauteed cabbage etc. I've seen something similar to this done with Bell Peppers (stuffed peppers with rice/meat/marinara). Another classic dish found in most 70's vintage dinner party mags HAHA.
I particularly love sauteed cabbage with fennel seed, chili flake, butter, and garlic. It's a great side that goes with chicken, fish, or beef. Chinese dishes that utilize braised or sauteed cabbage are a favorite of mine as well.
Lahana sarması! I’m Turkish and that’s what we call stuffed cabbage😍 I know a lot of other cuisines have it too, it’s one of my absolute favorites🌸
My mother made this dish too when I was growing up but my absolute favorite was cabbage stuffed pirogie. The cabbage was sauted with butter until it was buttery soft, then stuffed into the dough. She served it with just a drizzle of melted butter and sprinkled with salt and pepper. It was my Polish father's favorite dish and my mother hated making it because it was so putsy but I loved it!
My mom would make a version of this dish. It usually was a special occasion dish.
Because its a dish which takes a few hrs to cook she didn't pre cook the onions / garlic. She used beef/ground pork mixed with rice (raw), rolled in cabbage. It was a layering of rolled cabbage , tomatoe sauce/paste, ricotta cheese, sauerkraut.
It was so yummy.
My mother made this wonderful Red Thai Coconut Milk Curry with chicken, whole bird with skin, and served it over rice vermicelli. Super umami bomb with fall off the bone chicken. Served with fresh lime, fried garlic, Thai basil, mint, thinly sliced cabbage and mung bean sprouts!
Monday Soup - Which was only on rainy days not too often here in Los Angeles. It was part split pea starter pack w/ short ribs & cow knuckles potatoes & carrots and the 2nd day it was super thick and yum!!
I do remember that she did make stuffed cabbage as well but not to much..
I made this. Even added grape jelly as you said. But I don't know how much is needed so I jyst added a big heaping spoon. So awesome, and thank you 😊
This is a great easy recipe. I made it yesterday and it was amazing. Very much like my German Grandmother used to make.
Being Northern Italian on my father's side, my favorite meal was Polenta with Roast-Beef. Using the polenta topped with brown gravy in place of potatoes was amazing. I could not get enough of it.
My comfort food my mama always made was corned beef and cabbage with potatoes. To me that is like a hug from my mama. Oh, how I miss her so.
Stuffed cabbage was one. I was anemic when I was younger and the doctor told my mother to feed me liver. Till this day I still love chicken liver with bell peppers and onion. Very satisfying. Your stuffed cabbage looks delicious .
That looks absolutely delicious! My mom used to make that for me even after I moved out and had my own family. She has since become sick, and today I'm making it for her for the first time. #StuffedCabbage💗
I made these today with the exception of home canned tomatoes; just let the sauce simmer a little longer because they were juicy. They were excellent and very easy! The vinegar was a nice touch. I'll be making these again soon!! Thanks Sarah, and I enjoy your videos!
Great video. Thank you! I am Cajun and make stuffed mirlitons. I believe in other parts they are calle vegtable pear. I boil them whole gently and cool, then half horizontally, cool & carefully scoop out squash with spoon. I stuffed with the Cajun trinity (onion, celery, bell pepper), lean grd.beef and sprimp. No tomatoes, but add parmesan cheese, bread cumbs, lots of herbs . We boil the shrimp heads and shells to make a reduced stock that is flavor punch i add for moisture. When i do this i make some for the freezer. Keey your videos coming. Thank you!
Growing up, my mom made Greek Avgolemono soup. A thick and creamy, savory soup with lemon, eggs, rice and chicken. The consistency is similar to slightly thin warm rice pudding. So good on a cold winter's evening with a little s&p and a hunk of shepherd's bread.
Cabbage rolls
Baked Egg casserole
Chicken Gizzards and Noodles
My grandma did the cooking until she passed when I was 12. My mom took over cooking and she rarely made those dishes as I got older in the 70s. At that time they started cooking the latest greatest recipes. I wish I had been older and could learn from my grandma and mom how to cook my favorites.
yup def an old family fave, grandma used to use either hamburger or sausage, sometimes both together. i think with 5 kids and an extended family you just use what you have and she made a lot of them. i need to make this soon thanks
My grandmother from czech/german background made kraut runzas for the whole family. She would make them once a year and freeze them. They made a great savory lunch or dinner meal.
I love stuffed cabbage.
Your video simplifies the presentation and hopefully will inspire everyone that watches
My mom made this all the time when I was growing up! She would put it in the slow cooker sometimes as well.
I made these for New Years this year, and seasoned my tomato sauce / red gravy - like I do for meatballs. It was a hit! Thanks for sharing your Mom's jelly ingredient. Will have to give that a try next time. Favorite meal my Mom made - Bell peppers stuffed with crab meat.
I love making chicken and dumplings. I never grew up with that recipe, but in my early 20's my friend brought me a bowl full of this amazing goodness when I got sick and ever since then this has been my comfort food.
In Mississippi we call it stuffed cabbage. No matter how it's made or where I see it, I think of home.
Thx
I'm a Mississippian and it's always on the table for family reunion. I look forward to it!
I live in Mississippi and that’s what we call it.
My grandmother made similar stuffed cabbage, though she added raisins as a sweetener to the rolls. Thanks for this!
My Hungarian aunt would make her cabbage rolls putting sauerkraut as the bottom layer. I like your idea of using the rest of the small cabbage cut up with sugar and vinegar.....NO waste....looks delicious!
Classic polish dish, thanks for sharing!
I will make it tomorrow... I love the way you cook, very clean and nice. thanks
Polish Golumpki....missing my Mom and Dad who always made it, delicious beyond words! ❤
luv stuffed cabbage and I do because my mom made me stuffed peppers often so it was an easy addition to have stuffed cabbage and I love cabbage boiled alone with butter salt and pepper,same with peppers love theses veggies raw and cooked we need to bring them back into popularity lol! great easy recipe
Chicken and dumplings was my all-time favorite growing up. She would make it every year on my birthday.
Never had cabbage rolls in my life, but I love cabbage so I'm going to try this out tonight. Thanks for the video.
My 6yo daughter now wants to make this recipe. My favorite recipe from my mom is Anticuchos. It's Peruvian shish-ka-bobs and they are amazing!
I'm sharing that stuffed cabbage rolls were one of my Dad's favorite dishes that he would make for me. I came across your recipe and it brought back special memories. Thanks 👍.
Thank you Sarah Carey! You are awesome and I always enjoy watching your excellent cooking and advice! I have made these many times and love them like crazy! Thank you for your work as always!
Spaghetti and meatballs was my favorite recipe as a kid growing up. Split pea ham soup as an adult. My Mom made both, and I make both from scratch now.
that recipe looks amazing. my hungarian grandmother always made it too in a similar way so i usually cook it.but i use pork mince because cheaper and also more tender to eat in this dish.great job looks amazing.
Was always hallupkees and stuffed peppers. I've made the stuffed peppers now a few times for my family, and they were a hit. So now I wanted to learn these. So thank you :)
Stuffed cabbage or peppers are so delicious..... great video. Brought back memories of my mom making these dishes
We did the same dish in Slovakia,but instead of fresh cabbage we used the fermented cabbage,I love it ,and instead of beef we used the pork mince
I grew up eating these in my Polish family, only ours weren’t sweet. My grandma made them with the tomato sauce and sauerkraut.
White rice fried cabbage shredded baked real bacon pieces mixing all together so good
This does look really good. My mom made this often in the winter when I was little using a glass lasagna sized pan. An inexpensive and nutritious comfort meal.
Such a great dish. I know nothing about Poland, but was intrigued by this yummy cabbage dish. Making it has made me appreciate Poland. 😂🎉
I love my Mom's Cabbage Rolls. May she rest in Peace!
I have never found anything that even comes close to her recipe. This recipe is close but her Cabbage Rolls were like Egg Rolls. They were very small and time consuming, but it was a labor of love.
My fave dish that my mom made for me is red chili enchiladas with rice. No one can make mexican rice like she does!😋🥰
Looks wonderful! Gonna make this tonight. My mom made this too. One of my fav dishes she also made was chicken and dumplins.
I made it this evening it came out great, my mother use to fix it for me when i was a child
Made this two days in a row
It’s delitious and easy the way u explained it thank u
Yes, you definitely can freeze them before baking! Layer a bit of the chopped cabbage and sauce in bottom of casserole dish. Layer with the cabbage rolls. Add more sauce to cover. If it is a deep enough dish, make second and third layers of cabbage rolls. Cover with casserole lid, (foil, plastic wrap, whatever available) and cool before freezing. Or wrap to bake as usual, and freeze to store after baking. I have even wrapped them separately in foil, then paced with a small container of sauce, and sent home with relatives or neighbors or taken to friends to cook at their homes. If frozen unbaked, only partially thaw before baking. Bake 350 degrees F. covered, one hour. Remove cover, bake until done. Yum! Sometimes I assemble ingredients and chop into bite sized chunks, cover with sauce and bake as a casserole.
In reading other comments, I purposely make extra sauce to top and to serve on the side. Also make extra sauce with lasagna. I serve them with mashed potatoes.
Hope everyone enjoys their supper and gets warmed up. Kathy P. :O
One of my favorite comfort foods as well. It’ll never be as good as moms was but I’ve been craving it for months!!! Thank you
My mom and my grandma used to make this dish when I was a child! Thanks for the inspiration! 💜
I love stuffed cabbage, there is a technique how you roll the cabbage with the filling. My grandmothers has a perfect recipe. That's traditional for Christmas. We also make a vegetarian version of it, with carrots, mushrooms and rice.
Making these today haven't had this since I was a little girl. My mom wasn't a good cook but my g-ma made these a lot. My favorite dish she made was sauerkraut and ribs (country ribs) with fried potatoes in a cast iron skillet.
I've never made cabbage rolls but I've had them & they are delicious. But anything with cabbage, to me, is delicious ....
So delish! My mom made Dutch Indonesian food. Chicken Balado was my favorite and is my favorite to this day. I make it for my son now.
My mother made two dishes that I absolutely loved. In the first she’d pour a bag of frozen lima beans (can be baby limas if you want) into the bottom of a roasting pan underneath the chicken you’re going to roast-the lima beans cooked in the roast chicken juices are the ultimate comfort food!! The second dish is porcupine balls cooked in the oven. My porcupine balls never taste like hers. ☹️
My favorite dish growing up that Mom cooked was garlic chicken clay pot rice. Mmm! I can taste it right now!
That was brilliant! About to go at it! Luv the sugar/cider vinegar tang, thang! As to Mama's best...Blintzes! As a kid, I'd wake up Saturday mornings, to this annoying hammering going on downstairs in the kitchen. 2nd sensation was the fragrance of Blintze crepes being banged out on the edge of the formica counter that had been wrapped with layers of dish rags to prevent it from breaking, ha! Then the fillings, blueberry for Pop, Potato for Marl & Cottage Cheese for me, back into a buttered frying pan and ready for sourcreme or applesauce. Uch, great!
Times are tough and food is going to get scarce, so I'm trying to do more with vegetables. Someone gave me a wonderful big head of cabbage. I don't like cabbage, but I thought I'd try this, since I'm polish. Hopefully my family will like it.
I think my favorite food when I was young was when mom would make 'homemade' man and cheese, which was basically melted Velveeta and pasta with a jar of her home canned tomatoes. Amazingly good.
I make these for the freezer all the time. I make one pan for dinner and one for the freezer. You're right that you'll need more sauce when reheating the frozen ones, but then I like plenty of sauce with cabbage rolls anyway.
My favorite meal that my mother made was Spanish rice. It's a very easy recipe. I found out that this was my grandmother's recipe some years later. I still make it.
My German Oma used to make stuffed cabbage rolls and peppers...soul good! My mom probably lasagna, Mac and cheese or a casserole...and of course butter tarts and pies.
Tuna casserole was a mom fav growing up 🥀💐🥀🌹🍾🥃🍷🍹🍸🍵🍺🥂🍯🥧🍨🍫🥙🌮🥙🍝🥪🍕🍕🥓🥚🥑🥔🥦🍠🥕🍐🍈🥝🍅🍄🍄🌰🍍🍉🍊🍑🍎🍒🍓🍋🦑🦈🐟🦆🦃🐖🐄
We call it sarma. That and stuffed peppers are one of those winter dishes everyone loves!
To make a great sauce cut big tomatoes with buter a nd fresh garlic and Italian seasoning and dry mint and Maggie cube with some water and paste sauce in the stove then cover it and bake with cabbage
Roast with carrots, potatoes,with celery ,onion,.. everything she cooked was awesome
I love your version of stuffed cabbage because it's easier to assemble.
How did all that sauce get on top of the finished dish ?
Rod McDonald no kidding! I love how they leave out a lot of details
That's what I wanted to know too!
The linked recipe has no sauce in the filling. It says to put the remaining sauce over the rolls.
I'm making this tonight!
Gil2727 Wow, unbelievable. Not very professional are they?
Lol that was going to be my question
Strange how it suddenly appeared 😂😂
Wondered the same thing. I will make this using part of the sauce in the meat mixture and the rest on top.
There is not enough sauce in this recipe, Having been raised around a large polish population and watching many, many different cooks make their cabbage rolls, I can tell you that the filling and the sauce around the rolls is way, way to skimpy. You really need the insides to be moist and juicy when you cut into it, The juice from the meat and sauce added to the meat mixture should come pouring out when you open the package. Then the sauce from the outside that the cabbage rolls are sitting on, and the sauce that is on top, and juices of the internal meat mixture, all mix together on your plate or bowl, AND THAT is the joy of eating a cabbage roll. Maybe some people do like a dry version of this dish, I have just never ate any in my 64 + years. The saying different strokes for different folks might apply to cabbage rolls also. I would just double the sauce recipe add more inside with the meat, Thin it down some (water or tomato juice or veg broth) for the bottom cabbage layer and top layer, before baking. Also putting the aluminum foil directly on top of the acidic tomato sauce (acid from tomato's) will eat the foil and get into your food .. I suggest you put a layer of parchment or cling film on first, then foil on top before baking. This is a good starting recipe that I think people can spring board off from, I do like the basic techniques here, and people can add spices and herbs to the meat and sauce as the see fit .. Italian seasonings, of oregano and thyme and basil some savory or marjoram, use fresh or dry to your taste.
Yes, cabbage rolls MUST be juicy. I personally like fall/winter cabbage for the rolls. I never cut the heads in half.
i agree It Hass to be smothered in sauce
I agree, they look a bit rushed and thrown together. I’m not polish but I saw another video before this and it was much neater.
Yawn
Yes I like.juicy sloppy rolls..a touch of.balsamic vinegar to boot..
Shrimp and okra gumbo! Nothing brings back memories like a scalding hot bowl full of that magic!!!!!
Gosh Sarah, I really appreciate seeing this recipe ! I never even think about making cabbage rolls but I love them !!!! Thank You, and Happy New Year !!!
Thank You for your delicious cabbage rolls what my used make all the time lasagna 😋
Made these yesterday, perfect... sauce was excellent. Thanx
my childhood dish as well! (born in Estonia) has to be enjoyed with the soured cream! you should definitely try!
This is a lovely recipe I’m definitely trying to tonight my favorite food growing up was pirogi and stuffed cabbage! I’m Ukrainian I love every food but these two are my favorite!
this really makes my mouth water... really looks delicious...
Slovak Gypsy here. Like my mom and grandmother, there are similarities to your recipes. I don’t know how to make a small amount of stuffed cabbage. It’s usually for a holiday or event -Funeral, shower, or wedding. We par cook a few heads of cabbage using the good leaves to roll and the rest for loose cabbage at the bottom and around the pot or roaster. We don’t use foil direct against the rolls because it reacts with the tomatoes. I use a mix of yellow and white onion, chop all my own garlic also. Our sweetness comes from stewed tomatoes you can crush by hand or processor and sweet cream of tomato soup. My mom and Baba used Campbell’s and I use Pacific brand. I use ground chuck only, and raw cheap rice. For every lb of meat I mix in about a tablespoon of onion and less of garlic. Teaspoon of salt (but taste) and equal parts rice to tomato mixture. About a 3/4 cup. NEVER egg!! It makes them hard and not tender. It’s probably why you precook you’re rice. It’s all by look and feel. Put any remaining onion and garlic and salt in the tomato mixture of stewed and soup. (I do the same for porcupine meatballs.)
Trim the heel of any big leaves, and find all the good ones for stuffing. The rest are for the loose. Stuff but not over stuff. Put loose cabbage and 4 to 8 cups tomato mix at the bottom of the 18 qt electric or 18 in speckled steel roster. Alternate layers of rolled with loose and leave room at the top. For the remaining tomato mix and then cover the top row with left over large leaves. Out on the lid. Seal tight with heavy foil and bake in the oven on a low 325 oven for two hours.
My favorite dish was cabbage rolls but mom used to cook them over a bed of sauerkraut and tomato juice for a sauce.😊
My Grandmother used to make Lefse, a Norwegian flatbread, which is to die for.
Your recipe for the stuffed cabbage rolls sounds amazing it is definitely on my list to try...
My mother made the best friend chicken I have ever eaten. Also, the best guava jelly.
Looks like a beautiful recipe. I just found you. I'm thrilled. I love your style. You don't mess about. informative and straight to the recipe. I'll try these tomorrow
It went in with no sauce on top but came out with sauce on top! Magic!!