I nearly jumped for joy when she had a vegan option!!!! Thank you so much for catering to foodies who don’t eat animal products! There are so many foundational techniques that just need a little tweaking to work with vegetables and it’s so helpful to see it demonstrated. Thank you!
One of the secrets to incredible vegan food is msg and I'm so glad Sohla is allowed to connect to her genuine Asian roots and use it now without BA stopping her.
I really appreciate how the vegan dish took priority, and by the steps was quicker to make. As a non vegan it was a nice flip from the usual framing, and makes me want to give it a shot.
Don't sleep on those crispy shallots, folks. The shallots got like 30 seconds in this video, but they will change all your recipes. I love using them on top of soups (especially ramen or hot udon), on my omelettes, and in my salads. I even put them in my grilled cheese sandwiches.
I'm still in awe of how much of her personality she's comfortable showing since she left her last and toxic work environment. The difference is day and night.
I agree the cabbage is the star. Definitely more interesting. We all know the meat is delicious because we all ate something similar, but the cabbage dish is new to most people.
Sohla cooking a vegan braise, Carla just posted a tofu alternative to a fish dish this week, thank you for including these to us vegans who watch you even when you cook meat
Thanks to YOU for watching, Noa! Did you see this one? It's not Sohla's, but it's one of our other favorite vegan dishes: ruclips.net/video/ZszgVG4-Lgc/видео.html
Sohla is the only one who seems to know the widest range of food from East to West and really bring it out to the audience. The others I find that they are only making the same old staff repeatedly. She;'s the real thing.
My favorite part is always Sohla’s enthusiasm for different combinations. It’s like she can’t wait to try the riff she just thought of. Makes me want to try it too!
I just got out of bed to soak some cashews because I realized I have everything to make the cabbage braise tomorrow (except shallots.) Actually wish I was just eating it now
Wow I've never really thought about braising vegetables but the next time I get my hands on a nice head of cauliflower, that baby is getting braised! Maybe Indian-inspired with some coconut milk, bay leaves and coriander and cumin seeds? Genius idea, and thanks for thinking of us non-meat-eaters, too!
Actually lodge cast iron enameled Dutch ovens are really good, affordable, and seem to end up at Marshall’s semi-frequently if you’re lucky! Having two is a life saver
Keep an eye on TJ Maxx/HomeGoods/Marshalls, I got a 3.75qt Staub Dutch oven for $99! Cutleryandmore.com has good sales sometimes and so does Sur la Table, I scored another Staub half off there last year. It’s the brand Sohla uses and they’re well worth the money.
I grew up eating braised leeks with tomatoes. There's still a comfort food for me. Sauce them up over pilaf, that's a good meal. Thanks for this inspiration. I'm looking forward to trying the cabbage.
Tried the method (not the recipe) with acorn squash for dinner and it turned out well. I sliced the whole little squash into about 8 pieces (the hardest part of the recipe) and seared them in grapeseed oil. Since it was winter squash that has a bit of sweetness to it, I used pinches of cinnamon, nutmeg and allspice in addition to the ginger and garlic, all added after first sweating a sliced shallot. Didn't have cashew milk or even juice to use as a liquid so I ended up using 1/4 cup of Gran Marnier (!), another 1/4 cup Kombucha and half a cup of water. It was all done stovetop because my oven is broken. It was getting late and we needed to have dinner so I didn't have time to make something crispy to add on top. But it was surprisingly good!
So so so exciting to see a vegan dish!! I really loved how Sohla actually talked it up, instead of it just being the lesser alternative for the meat dish. Amazing!
Thank you so much for putting the vegan option front and center! I’m trying to learn plant-based cooking so I can cook for my vegan friends, and this is such great inspiration. Keep being awesome, Sohla! Your personality and skill just keep on shining ❤️✨
sohla is the best cooking person, i think she's taught me the most out of all of them. it's so useful being taught the formula that goes onto make the recipe, you know what i mean? some of the tv chefs theyre like "CLASSIC flavour combination pork + apple" but the formula is more like fatty rich + fruity sharp, these classic falvour ideas are denying the existence of strawberry vinegar. you've also made cabbage and broccoile sticks taste nice with this grill them at high thing.
Hey! This was so inspiring. Watched it last night, and spent all morning scheming. So in the oven right now are three halved beets, seared til black around the edges, deglazed in white wine with celery, garlic and some minced dates, plus some chicken stock and lots of black pepper. So looking forward to trying it! Thanks so much!
I love sohla so much she is so passionate and inspiring. I love to cook but it has been feeling like a burden lately. These videos make me excited about food and excited to experiment in the kitchen!
Braising is great with a very tough cut of beef such as seven bone roast, Chuck roast, or brisket. Mother never called it a braise, she called it a pot roast. Always made on top of the stove. And it was always a special meal whenever she did this. I never would have thought to do what Sohla did with cabbage. Neither would mother, and I wish she was still alive so I could cook it for her.
I love Sohla!! It always makes my day when she has a video out, I even play it for my baby, he never cries when she's on :) also her chili crisp recipe is phenomenal, I made it last year and wow..
I love how off the wall Sohla is. She is definitely an out of the box thinker and always brings a new perspective to cooking. Many of us are stuck in the rut of "the rules". Sohla, you rock.
I am litteraly 18 seconds in, and I have to acknowledge how joyously inspirational Sohla is to me. And, frankly, I KNOW that I'm not alone. Anyone who doesn't honor this spiritual level, and down-votes, deserves our pity.
Whenever I see a video with Sohla in it, it always makes me happy. One, because she's finally getting the recognition she deserves from the insane talent and humor she has; and two, because its one of the new places on the Internet, and RUclips specifically, where I can be 99% guaranteed that the comments are wholesome and supportive. Thank you, Sohla
Surprised to see so many people complaining about the editing - off script has always had two versions cooked side by side! I liked how this time the second recipe was in the half screen instead of a little pop up.
I love her videos. They are very educational and inspiring at the same time.. And with a great personality on top of everything! I'm so glad she got out of the cage that was Bon Appetit!
Love how you focus on technique not recipes. You are teaching people how to cook! Encouraging and empowering people to have control of their food lives ❤️
sohla is now on the history channel!! she does ancient recipes (like pizza baked on a shield) and im pretty sure it’s a series now :) love her taking over all aspects of food youtube♥️♥️
Sohla, I cooked the braised cabbage today and it was amazing! 😳I used 1/2 a cup of Chinese cooking wine diluted with water to deglaze. Also used slightly less chilies/flakes/garlic. Delicious! 😬Thank you! Carry on...
Making this tonight! I've been waiting for the weather to cool off a bit (no A/C, lol) and I've got some chicken, cauliflower and some overexcited green onions that bulbed out like boiler onions. Gonna braise the whole lot!
Sohla you rock! I love watching your videos! The back and forth between the two recipes is confusing. I prefer the format where you do one all the way through and then the other
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
everytime sohla says "you can do this" my heart flutters. I can do this.
Sohla really is making her way through the cooking industry. I'm so proud of her.
She is really very good. Her training and dedication to her craft shines through.
@@ReclinedPhysicist and so humble, for being so incredibly intelligent and talented.
She's gonna end up with her own TV talk show/cooking show
I nearly jumped for joy when she had a vegan option!!!! Thank you so much for catering to foodies who don’t eat animal products! There are so many foundational techniques that just need a little tweaking to work with vegetables and it’s so helpful to see it demonstrated. Thank you!
As a meat eater that hates cooking meat, I agree. I'm always looking for good vegetable recipes that I will actually cook.
Same!! I always ‘veganize’ dishes, but it’s so amazing to see an actual recipe from one of my favorite chefs!
One of the secrets to incredible vegan food is msg and I'm so glad Sohla is allowed to connect to her genuine Asian roots and use it now without BA stopping her.
Yes! Especially that it was the MAIN focus of the video! I was surprised and delighted.
Both look incredible, but too.
It was front and center rather than an option. Looks UH-MAZE-ZING!
I really appreciate how the vegan dish took priority, and by the steps was quicker to make. As a non vegan it was a nice flip from the usual framing, and makes me want to give it a shot.
Can’t wait to try out the cabbage braise! Might take it in a Thai vibe with coconut milk, fish sauce, and chiles!
That's what we call going off-script! Let us know how it goes!
You sound like Sohla 👍
I love your variation! I’m trying it next!
Bless the editor for that Clementine transition. Please make it a regular thing 🙏
Don't sleep on those crispy shallots, folks. The shallots got like 30 seconds in this video, but they will change all your recipes. I love using them on top of soups (especially ramen or hot udon), on my omelettes, and in my salads. I even put them in my grilled cheese sandwiches.
Sohla saying hi to Rick is the endorphin hit I needed today.
I love sohla’s personality so much
Same. She's the absolute best.
She's sunshine personified
Love 💕 the shoutout to Rick Martinez!!
I also love how FULL OF KNOWLEDGE she is
I love how excited Sohla gets over food. She's got such a great personality. Love you Sohla!!
Not only is Sohla a brilliant cook, she has the best laugh in food media.
Slarppe
I see that and I raise you Samin Nosrat
I'm still in awe of how much of her personality she's comfortable showing since she left her last and toxic work environment. The difference is day and night.
I believe her when she tells me I can do this. Thanks for the vote of confidence, Sohla.
I agree the cabbage is the star. Definitely more interesting. We all know the meat is delicious because we all ate something similar, but the cabbage dish is new to most people.
I've really learnt a lot from this series. I'm for sure going to char some cabbage.
Thanks for saying so! And share pics if you do using #f52community. Thanks for watching, jessie f
Sohla cooking a vegan braise, Carla just posted a tofu alternative to a fish dish this week, thank you for including these to us vegans who watch you even when you cook meat
Thanks to YOU for watching, Noa! Did you see this one? It's not Sohla's, but it's one of our other favorite vegan dishes: ruclips.net/video/ZszgVG4-Lgc/видео.html
Sohla is the only one who seems to know the widest range of food from East to West and really bring it out to the audience. The others I find that they are only making the same old staff repeatedly. She;'s the real thing.
My favorite part is always Sohla’s enthusiasm for different combinations. It’s like she can’t wait to try the riff she just thought of. Makes me want to try it too!
her enthusiasm is contagious
I just got out of bed to soak some cashews because I realized I have everything to make the cabbage braise tomorrow (except shallots.) Actually wish I was just eating it now
Tell us how it went
@@PabloEmanuel96 worth it. So so good. It's my new favorite way to make cabbage and it was super easy to make
@@elizabethhowland5706 thanks I'll try it for sure
Wow I've never really thought about braising vegetables but the next time I get my hands on a nice head of cauliflower, that baby is getting braised! Maybe Indian-inspired with some coconut milk, bay leaves and coriander and cumin seeds? Genius idea, and thanks for thinking of us non-meat-eaters, too!
My goal in life is owning that many dutch ovens
You speak my mind!- my wish....
Actually lodge cast iron enameled Dutch ovens are really good, affordable, and seem to end up at Marshall’s semi-frequently if you’re lucky! Having two is a life saver
Like same ... I want atleast 10 for no good reason
Keep an eye on TJ Maxx/HomeGoods/Marshalls, I got a 3.75qt Staub Dutch oven for $99! Cutleryandmore.com has good sales sometimes and so does Sur la Table, I scored another Staub half off there last year. It’s the brand Sohla uses and they’re well worth the money.
I just want to know why I need that triangle frying pan.
I love this, I feel like I’m learning generalizable skills
This cabbage dish is genius. Thank you!
I grew up eating braised leeks with tomatoes. There's still a comfort food for me. Sauce them up over pilaf, that's a good meal. Thanks for this inspiration. I'm looking forward to trying the cabbage.
I learn so much from these; I never would have thought to pan sear vegetables, especially not big hunks of cabbage.
This is the best food series on RUclips for people who are actually looking to learn and understand techniques. And also like cute dogs.
Tried the method (not the recipe) with acorn squash for dinner and it turned out well. I sliced the whole little squash into about 8 pieces (the hardest part of the recipe) and seared them in grapeseed oil. Since it was winter squash that has a bit of sweetness to it, I used pinches of cinnamon, nutmeg and allspice in addition to the ginger and garlic, all added after first sweating a sliced shallot. Didn't have cashew milk or even juice to use as a liquid so I ended up using 1/4 cup of Gran Marnier (!), another 1/4 cup Kombucha and half a cup of water. It was all done stovetop because my oven is broken. It was getting late and we needed to have dinner so I didn't have time to make something crispy to add on top. But it was surprisingly good!
Well that was fast! Looks like you win first-attempt-in-the-comments AND fastest off-script! :) Glad you liked it and thanks for sharing , mtzjotz!
@@food52 Can't believe you replied to me! You've made my day!
I ADORE those little crystal looking shot glasses she’s using for measuring. What a cute and useful way to pre measure small ingredients
Thank you for focusing on the veggie dish!!! Hurrah, I can't wait to try a veg braise session.
I love the "Food52's Resident Sohla"!!!
Glad that F52 recognizes your uniqueness and how beloved you are (unlike that other platform)!
I would watch a travel / food show with Sohla! Especially if she discussed the cultural/social/political history of the place she’s visiting!
This sounds really good, very interested in doing this with carrots now.
thanks for including a vegan dish, we love to see that!
So glad to see Sohla in so many shows these days!
This is my fave Sohla video. It feels like she's super comfortable, still silly, smart, but just sure of herself. This is all I want in this world.
So so so exciting to see a vegan dish!! I really loved how Sohla actually talked it up, instead of it just being the lesser alternative for the meat dish. Amazing!
The international chili crisps really deserve it's own episode. Momofuku did a chili crisp inspired by a Mexican salsa.
Here's a starting point🙂: ruclips.net/video/GezQyVRQRzU/видео.html
Sohla seems like the friend you call and always knows what you need to hear. Such a beautiful soul.
Oh my goodness I’m so happy this show exist I’ve made about 55% of the meals & enjoyed everyone & have been added to my monthly go to list
Thank you so much for putting the vegan option front and center! I’m trying to learn plant-based cooking so I can cook for my vegan friends, and this is such great inspiration. Keep being awesome, Sohla! Your personality and skill just keep on shining ❤️✨
i swear this series makes my week. love you sohla!
sohla is the best cooking person, i think she's taught me the most out of all of them. it's so useful being taught the formula that goes onto make the recipe, you know what i mean? some of the tv chefs theyre like "CLASSIC flavour combination pork + apple" but the formula is more like fatty rich + fruity sharp, these classic falvour ideas are denying the existence of strawberry vinegar.
you've also made cabbage and broccoile sticks taste nice with this grill them at high thing.
Hey! This was so inspiring. Watched it last night, and spent all morning scheming. So in the oven right now are three halved beets, seared til black around the edges, deglazed in white wine with celery, garlic and some minced dates, plus some chicken stock and lots of black pepper. So looking forward to trying it! Thanks so much!
Sounds incredible! Hope you enjoyed!
I love sohla so much she is so passionate and inspiring. I love to cook but it has been feeling like a burden lately. These videos make me excited about food and excited to experiment in the kitchen!
Sohla is a super star and a genius!
Braising is great with a very tough cut of beef such as seven bone roast, Chuck roast, or brisket. Mother never called it a braise, she called it a pot roast. Always made on top of the stove. And it was always a special meal whenever she did this. I never would have thought to do what Sohla did with cabbage. Neither would mother, and I wish she was still alive so I could cook it for her.
Cook it for her anyways. She will be there with you, enjoying it. ❤️
@@19JBow81 I think of her whenever I cook something she made the same way she made it. Mundane things like fried okra, cornbread, and Christmas fudge.
@@ReclinedPhysicist Hold on to those memories, and keep cooking with her. Much love to you.
Roasty toasty flavors is my forever mood. Love you, Sohla!
I made the cabbage twice last week. I’m not vegan, but that was a scrumptious addition to my repertoire. Awesome recipe, Sohla!
I really love the way this series effectively sets out simple ways to make seemingly complex meals. Sohla is wonderful, as always. :D
I love Sohla!! It always makes my day when she has a video out, I even play it for my baby, he never cries when she's on :) also her chili crisp recipe is phenomenal, I made it last year and wow..
This is such solid advice. All about that braise life. Thank you, Sohla!!
Hi! Braising is my favorite way, because it is so versatile and forgiving. Your foods look lovely. And remember, non vegans love veggies as well. 💕
I love how off the wall Sohla is. She is definitely an out of the box thinker and always brings a new perspective to cooking. Many of us are stuck in the rut of "the rules". Sohla, you rock.
I am litteraly 18 seconds in, and I have to acknowledge how joyously inspirational Sohla is to me. And, frankly, I KNOW that I'm not alone.
Anyone who doesn't honor this spiritual level, and down-votes, deserves our pity.
I absolutely love watching this woman!! She is the best!!!!!!
Whenever I see a video with Sohla in it, it always makes me happy. One, because she's finally getting the recognition she deserves from the insane talent and humor she has; and two, because its one of the new places on the Internet, and RUclips specifically, where I can be 99% guaranteed that the comments are wholesome and supportive.
Thank you, Sohla
I wouldn’t mind if this video was twice as long and it showed all of both the cabbage and the pork being cooked. Who wouldn’t want more Sohla?
I agree!!!!
Sohla gives SO MUCH details that i think even a 30-40 min video would be fun to watch AND educating!!
Surprised to see so many people complaining about the editing - off script has always had two versions cooked side by side! I liked how this time the second recipe was in the half screen instead of a little pop up.
LOVE LOVE LOVE the joy you bring to your tutorials
Here I was thinking I knew everything about braising. Always blown away by all the culinary knowledge sohla has. So thankful she can share it with us!
I love her videos. They are very educational and inspiring at the same time.. And with a great personality on top of everything! I'm so glad she got out of the cage that was Bon Appetit!
Living in a mixed vegan + meat eater household, this video is PERFECTION. We all get to be creative and use new techniques!
That cabbage looks fantastic! And I love cashew milk! The "opposing" dishes really worked well. Same technique...completely different results.
I just made this. Oh my….it is stunning! The cashew chili oil is going into staple status!
Sohla. Gurl. YOU ARE ON POINT!!
Glad to have you back Sohla!
Oh my god, Sohla you are a phenomenal cook and teacher! I am obsessed! ✨ 🧑🏽🍳
You are an amazing chef. Thank you for explaining things so easily
Love how you focus on technique not recipes. You are teaching people how to cook! Encouraging and empowering people to have control of their food lives ❤️
I love off script with Sohla!!!! She teaches me so much
Her enthusiasm makes me excited. I love her
Always happy to see a Sohla vid!
I love these videos. I'm definitely not as creative as Sohla, but it really helps to remember basic processes.
I've never liked cooked cabbage,but I think that I will try this one.
Cabbage steaks are amazing.
I need that measuring jug!
In case anyone else is looking for it it's the Oxo Squeeze & Pour Measuring Cup and it comes in different sizes!
Wow Sohla! This is my favorite one so far. You have really found your rhythm. This is so different. Gets me excited about cooking again.
OMG dat braised cabbage yummmmm thank you Sohla!
Sohla really makes cooking enjoyable and educational ❤️
Sohla coming in clutch as i look for more vegan recipes to diversify my diet. I love you Sohla
sohla is now on the history channel!! she does ancient recipes (like pizza baked on a shield) and im pretty sure it’s a series now :) love her taking over all aspects of food youtube♥️♥️
The cabbage dish looks so good 🤤
Sohla is so experienced that I can feel it from My home
Sohla can do ANYTHING! I will watch anything if Sohla is involved.
love a good cabbage recipe. underrated veggie!
All I do all day is watch cooking videos. Seriously. And you're the best! Went vegan two months ago and this cabbage will happen very soon.
9:50 "My bowl of fat. I'm just holding a bowl of fat." Aren't we all, Sohla... aren't we all?
Sohla, I cooked the braised cabbage today and it was amazing! 😳I used 1/2 a cup of Chinese cooking wine diluted with water to deglaze. Also used slightly less chilies/flakes/garlic. Delicious! 😬Thank you! Carry on...
Sohla and Clementine are STARS ⭐️
Sohla your creativity and enthusiasm really encourages me to cook and have fun with it. I love your recipes. You are so special!
The history Channel series is awesome. Love ya sohla!👌
I didn't watch it yet (I will!) but she left Babish entirely?
@@thatsalt1560 no she's still apart of babish, she's just busy filming other things.
Sohla's killing it!!!
Love you Solha. Had an issue with the cut of this video I couldn't really follow both recipes very well
Making this tonight! I've been waiting for the weather to cool off a bit (no A/C, lol) and I've got some chicken, cauliflower and some overexcited green onions that bulbed out like boiler onions. Gonna braise the whole lot!
What a wealth of information. This was a pleasure to watch, thank you Sohla
I always feel like I learn so much from Sohla! Now I wanna braise all the things
Sohla you rock! I love watching your videos! The back and forth between the two recipes is confusing. I prefer the format where you do one all the way through and then the other
it is a pure joy to watch your video. Easy understandable informations, explanations and your amazing love and passion for food. Thank you veru much.
Sohla is a national treasure. Protect her at all costs
I love that she made a vegan option! So good! I have to try it!
I made the braised cabbage and it was really good.