These look wonderful, and easy to make. I’m definitely going to try this!

I like it😍😍

You need to cut the hard core part. Don't fill them in your hand as you are not getting the proper roll.

The reason it needs to be boiled is you want the cabbage pre COOKED before stuffing. Just saying.

Wow. I have never heard of cabbage rolls.. but this looks so easy and so tasty!

My cousin Debbie went to your farm today and told me you had a KZbin channel. She loves your homegrown produce and everything you have to offer. She's making chicken vegetable soup with your veggies 😋 I look forward to trying out your recipes. Thank you! I grew grape cherry tomatoes again this year - 2 different kinds. We are still getting some. MimiSusan Massachusetts

Thats amazing !!!!

I want this. but according to your video as well as your audio, the corned beef is cooked but the veggies are served raw. no mention of actually cooking the veggies. Whats up with that??

Happy vslentines po

Yummmmy! Let's eat! ❤️❤️😊👍🏾

I love these so much -- Thats the Roger I know 🤣😀

😈 Promo*SM

It's looking yum🥰

as they say -- YOU eat w/ your eyes-- I agree.... plating is everything

I love this documentary introduction of “My Litttle Kitchen “. The receipts are scrumptious!

well said & well done ..

I so enjoyed this series... please continue to do it 🙂

Yummy!!!

You can definitely NEVER have too much cheese!

Looks brill

Thank you for sharing these recipes 😊

I think I might want to use ground sausage. This recipe really sounds delicious, can't wait to try it.

I also use a pastry bag. Couldn't do my deviled eggs without it.

Very clever to use the cookie press thingie!

I see you use a "fry" size pan rather than a saucepan ... interesting, Thx for that hint.

Wow ~~ a chowder is always good (minus the cauliflower) ~~ Yum 🙂

I learned a few things since my British mother-in-law taught me how to make this. If you put the mashed potatoes around the sides first, it seals it so the juices don't seep up as easily as you add the rest of the potatoes in the middle, basically working from the outside, in - I felt so smart when I discovered that, lol! Also, I use a fork to make decorative swirls...almost like using a piping bag (which I'm far too lazy to do). The forked up potatoes brown nicely, and it looks rustic-elegant! When I make the filling, I drain most of the fat and then deglaze with a splash of red wine after adding the gf flour and before adding the stock. Adds a little "sump'n-sump'n"! Nice job, Chef! I'll have to get some ground lamb tomorrow and make it this week for my hungry lad!

That is correct - Shepherd's Pie is made with lamb! I make it all the time...sooooo goooood!!!

Looks delicious!

love that "sizzle" sound ---hum-- yummy

Yay

😊😊😊😊

Im hungry now

Very informative & feels like I can do this

The power to unify people & family through food is at his core-- stay tuned- it will be well worth your time.