I Didn't Know People Ate CABBAGE Like This

[@martynap5229]

I'm from Poland and I've never heard about this dish, maybe regional stuff. The most popular cabbage dish in Poland: - Gołąbki - cabbage rolls stuffed with meat and rice served with tomato sauce - Łazanki - square pasta with cabbage - Bigos - cabbage, meat, mushrooms, plums

[@Laura-iw3xd]

Don’t give people weird ideas ;) it’s dried/smoked plums and it’s important. Gołąbki are also commonly served with mushroom/wild mushroom sauce. Łazanki are often served with bites of bacon, but all of these are often made vegetarian! I grew up having gołąbki with rice and mushrooms stuffing, not only meat ones.

[@martynap5229]

​@@Laura-iw3xdI know that I just simplyfied the description, I didn't put recipes here ;) there always be different variations. I just gave an examples from my perspective

[@NightaYuu]

I love Bigos so much! Beryl needs to try it

[@pandorakaze4038]

Yeah, I think it is some weird USA version of "kapusta zasmażana".

[@HGG381]

Maslana Kapusta, moze warto sprobowac?!

[@georgemen]

I really like that the Romanian guy mentioned that cabbage rolls are a dish found in almost every culture in the world. Because, goddamn Balkans never get tired of arguing over who's the "owner" of the recipe. Also try it with vine leaves instead of cabbage. Absolutely amazing stuff.

[@qwertyqwerty-zi6dr]

Romania is not balkan 😂

[@georgemen]

@ thanks bro. I appreciate it. Your country is not Balkan, either. Ill do you an even better one: your country is western for sure, my guy. Have a good one 🤗

[@qwertyqwerty-zi6dr]

@@georgemen nope, just Central- South-Eastern European :))

[@Daniel.ÎîîîÎ]

Cabage rolls come from arab/otoman cuisine but every other countryes made it in theyr own style and taste ;))

[@Daniel.ÎîîîÎ]

​@@qwertyqwerty-zi6dris not and it is in the same time :)

[@deniseferron3397]

Sarmale!!! Our Romanian neighbours (and best friends) make tons of sarmale for Christmas. And by tons I mean that they give me enough to freeze and have on hand until spring! Of course, they also make cozonac, a wonderful brioche with swirls of nuts and chocolate. Yum!

[@constantinvalentina2183]

I am so happy you enjoyed Romanian food.

[@deniseferron3397]

@@constantinvalentina2183 Especially food that’s prepared with love!

[@caterinarandom8410]

That sounds like they are dream neighbors!!! I wish I had that too!

[@paulaadams1765]

I’ve been to Romania and absolutely love this country. The food is amazing.

[@Ana-bd8vp]

Indeed!​@@paulaadams1765

[@Poppykat9866]

Romanian papa Peter is a gem, when he said "you see me smiling because..." There was no smile in his face, but he must have been smiling with his heart😂❤ and how he relates that many cultures have a meat and rice wrapped cabbage dish, showing we are all more alike than we may think

[@SecretAccount445-l1y]

He was just smiling the balkanic way

[@DianaMoldoveanu-f1n]

Thank you (🇷🇴🇷🇴🇷🇴🇷🇴)

[@adrianagradea4505]

I’m from Romania. I like posting serious pictures on Facebook and calling them “Eastern European smile.” True story. 😅

[@loanza3297]

Hahahaah yes

[@coffeeright9324]

Romanian sarmale with no ground pork would be like pasta with no sauce. Inconceivable.

[@joeywall4657]

"I couldn't find any ground pork". Absolute bullshit LOL. It would be within 5 ft of wherever she found the ground beef LOL

[@gerihuginn2143]

Not quite right, since there are versions with different types of meat or in vine leafs and also the no meat version for holiday fasting with just rice and mushrooms.

[@conniegilchrist6925]

@@joeywall4657 She got wagu ground meat. That is a specialty item so not an normal market.

[@liviumanda3055]

Fake sarmale

[@ionut-alexandrumunteanu5961]

@@gerihuginn2143 vine leafs can be replaced with linden leaf, also with stevia leaf. For holidays fasting along rice and mushrooms, carrot can be added. My favorites are, sarmale with pork/beef meat with smoked fat, cooked in ceramic pot, served with milk sour cream.

[@JeanOlaf]

I just got a head of whit cabbage yesterday and thought to myself "I wish there was a Beryl video about cabbages 😌" and lo and behold 😂. This is perfect, thank you!

[@lauradiaz7353]

The exact same thing happened to me!! We're so ready to use this cabbage! 🎉

[@MamaCat956]

Me too. Got my weekly produce delivery today and there was a small red cabbage.

[@Rose-jz6sx]

Omg white cabbage is one of my favourite things. It's great in soups, stews, slaw, stir-fry, but my fave way to use it is to chop it into roughly half inch pieces and add it into a ceasar salad along with some lime juice and extra garlic powder and black pepper. It's perfect.

[@amyschneidhorst1384]

Perfect timing for the large Savoy cabbage delivered just now!

[@MatthewTheWanderer]

I bought a green cabbage a few weeks ago and haven't used it yet, so I'm watching this video to get some good ideas! I think I might go with the stuffed cabbage rolls first!

[@hausofhanna5254]

As a polish person born in Poland and still living here since forever, I find it funny how the Romanian dish was what I grew up on (it is called "Pigeons" = "Gołąbki") and I've never heard of "Butter cabbage" 😅😅😅

[@draculakickyourass]

Gołąbki and Sarmale are the same recepy but named in 2 differend languages. We discovered this as we are romanian family living in Spain,as we made friends with a polish family here. We planned to celebrate Chrismas together ,so when the ladies began to prepare the food,one saying was making sarmale ,the other making Gołąbki, resulted they made the same,so they put all of them to cook in the same pot😆

[@pandorakaze4038]

I am pretty sure it is USA version of "kapusta zasmażana" XD.

[@PaulaAnna]

@@pandorakaze4038 też mi sie tak wydaje .

[@PaulaAnna]

tylko że my uzywamy świeżych liści kapusty. szczerze mówiąc muszę wybróbowac przepis z kiszonymi

[@AozoraNakigoe]

@@PaulaAnnateż mnie zainteresowały te różnice w sposobie przygotowania. Tez planuje spróbować zrobić tę wersję, brzmi ciekawie. Ale widać ze Beryl nigdy nie zawijała gołąbków, patrząc jak je zawijała na odwrót XD. Aż dziwnie patrzeć jak ktoś robi prosta dla nas rzecz totalnie na odwrót. 😅❤

[@jwessel1969]

A couple years ago It occurred to me that stir frying doesn't have to use Asian flavors, so I started to make stir fried cabbage with onion, carrot, and pork sausage. Then one day I added some honey mustard and that took the dish to a whole new level.

[@88kayleigh]

That sounds delicious!

[@Pammellam]

I love your creative and adventuresome spirit. I say go for it. *A technique is a technique and flavors are flavors.* _Mix and match!_ Sounds good to me.

[@jessarsenstudios]

Same as you but I use Caesar dressing with a bit of either fish sauce or Worcestershire sauce depending on what I have on hand.So yummy.

[@RachelShadoan]

Oooo i definitely want to try this!

[@darcieclements4880]

It works the other way too. You can use Asian ingredients in dishes from other parts of the world to further enhance specific flavors. The flavorful salt sources from age of 10 to elevate pretty much everything if they're used in place of rock salt

[@frdz4188]

Sarma is also popular in Serbia. The recipe is almost the same as in Romania. The rolls taste better when they are at least one day old. 😊

[@bicmilea]

Yes, they taste better after resting a day in the fridge!

[@sangitathapar86]

This is one channel that should have a far greater number of subscribers, considering how well loved it is! Each episode is worth going back to over and over, friends, I am rooting for Beryl crossing that 1M mark

[@phelanii4444]

The reason their recipe for sarmale is so huge is cause when you make it, you make a huge pot of it for the whole family and sometimes eat it for multiple days, at least it's that way in Bosnia with out sarma 😅 and yeah, the cooking time is super long, it's a set it and forget it type of dish. My family usually simmers it for half the day on our wood fire stove, where my grandma keeps it going, keeping an eye on it. The whole house stinks of cooked cabbage during that time and since this is usually a winter meal, you can't really escape it or keep the windows open to air out the smell because it's so damn cold outside (it sometimes drops to -25°c in my town).

[@ScenariosOfDrea]

@BerylShereshewsky thank you for featuring me and my dad Peter feels so nice to see Romanian dishes getting some love thank you for having us ❤

[@BerylShereshewsky]

🥰🥰🥰thank you for being in the episode!!

[@ScenariosOfDrea]

@@BerylShereshewsky❤

[@damiandaniela5029]

I just want to Say that i as a Romanian , make sarmale like this: Fry an onion and a cărot put your condiments and ad the meat ,when the meat îs half cooked ad tha rice already washed and some tomato sauce. And let it cool for 10 min. Ad an egg and stir then fill the cabbage leaf and boil them on the stove with a plate o of

[@damiandaniela5029]

Over the sarmale and add warm watter over the plate and over the sarmale

[@sandinamia]

I used to hate cabbage until a Chinese friend from the Hunan province invited me to dinner. His stir-fry cabbage included savoy cabbage, green onions, soy sauce, a touch of rock sugar, ginger, garlic, dried chilis, and Lao Gan Ma chili oil. Ever since eating that dish, I have learned to love cabbage. The other cabbage dish that I love is the Irish dish colcannon (I use more cabbage than potatoes).

[@LeGheyTrash]

It’s mostly because people just don’t know how to make veggies good, so that’s how you’re able to like cabbage

[@RayF6126]

I got 48 heads of cabbage that wasn't still in good condition on the outside but the inside was fine from the grocery store. It took me years to eat cabbage again.

[@Alisse.notavaliable]

I grew up on cabbage soup - so I wasn't a huge fan. Now I can't stop eating it. My favourite: Okonomiyaki. (I buy the ready-mixed-flour at an asia shop.)

[@cowgirljane3316]

My mom made the BEST cabbage rolls. They weren't like any cabbage rolls, I've ever seen or tasted. I wish I knew where the recipe originated. The main ingredient, besides cabbage, was lemons, no tomato sauce. Just hamburger, rice, cinnamon and lemon juice, rolled up into small, inch wide rolls, then packed into a pressure cooker. After cooking, we drizzled lemon juice over them. Tasted great hot or cold.

[@colliecoform6238]

Colcannon is the best.

[@dobrinelul2901]

Sarmale are typically made with slanina(smoked pork fat), although it is hard to come by in other countries, so swaping with bacon is a good idea, also in our family we add smoked pork sausage and use short grain rice, cook it slow, so the flavours of the smoked meats permate throughout. But any sarmale are good if enjoyed with family and friends!

[@markdove5930]

It's not it won't taste the same

[@LauraMarin2709]

You seem so convinced about your statement ​@@markdove5930😂

[@kklock9057]

Hi Beryl! I love your shows. My grandma was the queen of coleslaw, and when she made it, her grandkids would get to gnaw on the cabbage heart, because it is fresh and delicious. It's not a "butt," it's a heart.

[@fadnama]

I used to claim the cabbage hearts when my mom made coleslaw (and I still do today).

[@GwynneDear]

I’m from Appalachia, if you open a can of chow chow and the “stalk” of the cabbage is in there, that’s a treat. It’s considered good luck to get the jar with the stalk, and bad luck to break the stalk. I think I’ll call it the heart from now on. Thanks!

[@BaryonicMatter-dd8ig]

I have been looking for a solid coleslaw recipe - any chance you would share? :)

[@lucyjordan1953]

My son's father got in trouble as a child, stealing cabbage hearts from the garden. Picking the cabbage, bopping the heart out and leaving the rest of the cabbage on the ground

[@constantinvalentina2183]

For sarmale we use cabbage that has been pickled in barrels. That gives the cabbage a special flavour. I would add more onions, cut them in smaller pieces, add more spices . The meat is half beef, half pork. And sarmale should be cooked slowly so that all flavours go together very nicely. The prepping and the cooking takes a few hours but it is worth it. We eat them with sour cream on top. 😀

[@laurajamil8943]

And mămăligă (polenta)!😊

[@draculakickyourass]

Se pare ca nu ai vazut ca scria pe borcan ,,cabbage leafs in brine'' (brine e apa cu sare)dedesubt ,,for stuffing'' deci frunze de varza murata pentru umplut.

[@streetridersss8360]

And you didn't even tell her that we used smoked slanina(bacon that is heavier) and earthen pot.. :)

[@lauram4168]

I also use fresh cabbage cause it's a little hard to have or find sour where I live .

[@streetridersss8360]

@@lauram4168 There are recipes for pickled cabbage that you can make, in a slavic way, you should try... :)

[@peachsangria8704]

I think Central/Eastern Europeans have the cabbage game down pat. Even I want to make that Romanian recipe!! Edit: I want the Polish recipe too!!

[@ErdbeereRot]

Cabbage ist a very popular vegetable in Poland. I know a lot of yummy polish recipes with cabbage. Bigos (a kind of meat-cabbage stew), kwaśnica (sour cabbage soup), pierogi z kapustą (stuffed dumplings), krokiety (crusty stuffed thin pancakes with cabbage / meat) and so on. All are yummy.

[@Truth-o7i]

Exactly 🙌

[@laurasenko952]

Romanian 3rd generation here, I love your shirts Andrea and Peter! And of course my grandmother made these, and the best stuffed peppers, too!

[@ScenariosOfDrea]

Thank you!!!

[@ScenariosOfDrea]

Thank you it’s Andrea from the video :)

[@DianaKorzeb]

Wow, Sarmarle is indeed very similar to Polish gołąbki. Apparently, every family in Poland has a slightly different recipe for gołąbki. My mum, mother-in-law, and grandmother-in-law make totally different gołąbki, even though two of them are mother and daughter. So, I can only compare this recipe to my mum's. We use fresh cabbage leaves and don't include any dill. The filling mainly consists of pork meat, cooked rice, salt, and pepper. We also add grated carrot to the pot. We cook it without the tomato sauce, but we serve it with one :)

[@constantinvalentina2183]

Yeah, in fact it is called " sarmale".😅

[@sandahorvath-berindea1593]

We have in Romania, specifically in Transylvania, the summer version and winter version( more or less meaty,because between sarmale themselves we add smoked ham pork, sausage pieces).Also they are sometimes made without tomato sauce,just with water.Ohh...but also we use lots of condiments( salt,pepper,paprika both sweet and smoked) and the lengthy slow cooking makes the "juices" marry so well.

[@vespasiancloscan7077]

My favourite version of sarmale doesn't use tomatoes at all. It comes from my Transylvanian side of the family, where using tomatoes is less common. It's common, just less common compared to the east or the south.

[@ppn194]

You Galabki compared to Sarmale is like Polski Fiat compared to Rolls Royce.

[@myklagusta]

0:23 MY CABBAGES!! This was the first thing that came to my mind when I read the title of this video. 🤣🤣🤣🤣

[@ami2846]

Thank you Beryl, & thank you to everyone who sent you these beautiful recipes. I have really struggled this year losing my taste for food. I’ve eaten so much crap because I stopped caring, stopped tasting, just needed whatever fuel was around. Seeing you enjoy these dishes made me happy.

[@PorcheGardener]

I know this is unsolicited but taking 50mg zinc for a few months should restore your sense of smell if it's not due to physical injury

[@damilolaa.3752]

Or b complex 20/30 minutes before food

[@ami2846]

Thank you both.

[@BelaPuma]

Can you tell me how you,ve recovered it bcuz i'm struggling for 5y+ now since i've had the c virus and everything tastes like nothing and flavours that do taste are so weak that it feels like i put liters and liters of water on it and everything smells like nothing apart from gases, if you did

[@BelaPuma]

​@@PorcheGardenerCan you tell me how to recover taste and smell bcuz i'm struggling for 5y+ now since i've had the c virus and everything tastes like nothing and flavours that do taste are so weak that it feels like i put liters and liters of water on it and everything smells like nothing apart from gases

[@isabellabihy8631]

The Polish dish reminded me of my mom's cabbage rolls. She used to use Savoy cabbage, fill it with a mix of ground pork and beef, equal parts, Overseason the meat, then fry the rolls (like in the Polish dish) in clarified butter until the sides are golden or light brown. While preparing the cabbage rolls soak a mix of dried mushroom variety. Make a Roux, brown it, add the mushrooms including the soaking liquid and then add the cabbage rolls. Simmer on low heat until done, an hour , approximately. Devour with buttery mashed potatoes.

[@marianab.13]

Delicious!

[@DianaKorzeb]

You mean gołąbki? Wow, in my family, we make them quite differently. The Romanian dish reminded me a lot of my family's gołąbki, but we prepare them without the dill.

[@yukinoryu]

Almighty Gołąbki! ;)

[@melissaheaton2706]

I've only had then in tomato sauce, mushroom Gravy sounds delicious!

[@Daniel.ÎîîîÎ]

I'm from Romania and cabage is one of my favorite food: sarmale, cabage with smoked pork, sour cabage with smoked pork 😅

[@AysKuz]

We are so so connected. Sarmale = sarma in Turkey. Stuffed cabbage or wine leafs. Only the little details varies.

[@claudiashirakwa7014]

wine leafs 😂😂😂

[@AysKuz]

@@claudiashirakwa7014 What are you? 5 years old? Instead laughing about a mistake of a person who has English as the 3rd language, why not simply correct it? Instead you chose to shame them. Congrats.

[@claudiashirakwa7014]

@@AysKuz because is so funny 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@Laura_Seicean]

Romanian sarmale is inspired by the Turkish dish but we use pork as stuffing.☺

[@Cossen09]

"Sarma" is also in Romanian as the singular form, sarmale is just the plural. And as the old guy said in the video we also sometimes have them with grape vine leafs instead of cabbage; when done this way they're usually stuffed with beef, whereas cabbage rolls are usually pork. A dollop or two of sour cream works on both when they're very hot.

[@june4976]

My grandparents emigrated from Bistrita, Romania, to Germany, and my Granny always made her own Siebenbürgisches Sauerkraut (pickled her own cabbage, which is a salted cabbage - there is no vinegar involved!), and then made the local variety of the Samarle, which the Siebenbürger Sachsen call "Krautknearl". It's one of my all time favourites, ESPECIALLY with a shot of liquid cream. The cream adds back a bit of the sweetness of the cabbage, and just rounds the dish to pefection.

[@aluna167]

And we always add the smoked pork to it. It give a wonderful flavor. You can also substitute for smoked turkey.

[@vespasiancloscan7077]

@@aluna167 good call. Turkey would be a sad option for the ground meat (too lean, dries out), but for the smoky element it shouldn't matter.

[@Cathie46]

I often (2-3 days per week) stirfry a cabbage with tofu, Gochugang, bell pepper and onion, soy sauce, sweet chili sauce, salt and black pepper, red chili flakes, and a little bit of Kewpie as I get ready to eat. Delicious.

[@dorneanudoru]

Also, Romanians are doing "Sarmale de post" = lenten rolls without meat but with walnuts,or champignon mushrooms, or soya vegetable meat. What is missing in this sarmale recipe is the Transylvanian smoked bacon, pepper, peppercorns, ONION, and bay leaves. Some people are adding some dried raisins for sweetness. Not too many people are adding tomatoes sauce in Sarmale because this makes you a bloated belly but instead is used to add some smoked paprika and paprika. Also the grounded pork meat is made by knife by some people for more wild meaty Sarmale

[@limeparticle]

When the notification came up, I misread ”cabbage” as ”garbage” and the sheer SHOCK I underwent is a testament to how wholesome Beryl’s channel is 😂❤

[@ladygodiva2]

Wholesome is an understatement! I would have assumed it was a "how to use cooking scraps" episode 😂

[@VeginMatt]

How people around the world cook durian without upsetting their neighbours.

[@gratiella]

Sarmale aka romanian cabbage rolls are made in many ways. Best recipe is with cabbage leaves (fermented) in brine stuffed with beef/pork (50/50), onions (50 cooked/50 raw), rice (cooked for 1-2 min. with the onion) and mandatory smoked bacon (add tiny pieces in the meat mixture and big slices on the bottom of your pot , some scattered among sarmale). I forgot, add enough thyme and dill to your mixture. Cover all with water Cook them 3-4 hours on low heat. Delicious. The amount of each ingredient are almost the same in all recipes.

[@joeyq9953]

I LOVE how she showcases what she’s reading. You get food and books in her channel. What’s not to love?

[@dagmarbeeke6163]

Here I am, eating my freshly cooked meal out of a bowl, with my wooden spoon, watching your video. Beryl, you have made your way into my life in a way that I enjoy things so much more 😊❤️

[@HaveaBiscuitt]

Omg Beryl converted me to wooden spoons tooooo

[@dagmarbeeke6163]

@@HaveaBiscuitt you as well?? Hahaha nice 😆🥄

[@karenmg007]

I’m a wooden spoon convert too 😂…

[@nananaklaro]

In Germany we have a super simple cabbage dish called Krautnudeln (cabbage noodles). It’s made by braising cabbage with onions and then adding cooked noodles and seasoning with (ground) caraway seeds, salt and pepper. You can also add minced meat or bacon cubes.

[@pawel198812]

Sound similar to Polish łazanki z kapustą

[@evanagy2304]

Cabbage is also very popular in Hungary. Layered cabbage, stuffed cabbage, cabbage soup, cabbage strudel, diced cabbage, cabbage salad, sauerkraut, cabbage with tomato, cabbage prosecco, cabbage steak. These are delicious.

[@Abhi-wl5yt]

I literally have a full cabbage in the fridge for myself and I was worrying how I could consume it before I left for vacation. This came in perfect time for me!

[@Rose-jz6sx]

Add to salads! Make egg rolls in a bowl (omg the easiest and best recipe!) Add to soups! Make slaws!

[@oxigen85]

I can chop a leaf or two and just add when I'm sauteing onion. Made eggs with onion cabbage zucchini and potato this way

[@AirinFae]

Same! a purple cabbage!

[@Nemshee]

It also freezes surprisingly well.

[@2BeesO]

Yep, same issue

[@channah64]

I have been hoping for a delicious cabbage episode! Hurrah!

[@Jay_Kay666]

From cabbage rolls I've got an idea for a video. How about same dish from different countries. There are lot of examples: meatballs, cabbage rolls, soups ect. That are more or less universal in different variations.

[@ainsliekatemate698]

Ooh I think that’s such a good idea

[@Sassmill]

Fried dough/bread too!

[@afredrik]

Awesome idea! The recent episode on pasta dishes got me thinking about the classic Swedish variant on spaghetti with minced meat sauce. It's kind of a version of Spaghetti Bolognese, and now I feel that would be great for showing local variants from around the world.

[@Jay_Kay666]

@@afredrik Finland has one too. Not sure how close it is to the swedish one but it is made with brown sauce base.

[@katl8825]

Bumps and thumbs up for Beryl. I love seeing different cultures independently coming to the same overall conclusion on a delicious dish.

[@Rowan_G_Link]

I absolutely love Sarmarle and can't wait to give Andrea & Peter's recipe a try!!

[@BOGDANBLUNT]

It is actually sarmale. One sarma, two or many sarmale. There is a typo in their description. 😕

[@MsLabansen]

We need more cabbage episodes, would love to see you make the Norwegian national dish, with lamb/sheep meat, cabbage and whole pepper corns

[@scruffyo4460]

I always, ALWAYS have a head of white cabbage in my fridge. It’s one of the most versatile veggies and lasts a long time too. Its also great for bulking up dishes like rice and pasta, in a healthy way.

[@UmmEss]

Cabbage in pasta?? How?

[@groovytau]

Also "Varza a la Cluj" is a great cabbage dish from Romania, I totally recommend it.

[@fedup_]

Agree, varza a la cluj aka lazy sarmale

[@SanJacintoArtGuild]

I had just made a cabbage Thai red curry and went looking for a video to watch while I enjoyed it. This was the perfect video! (Thai Curry: half a can of Thai red curry paste, 1 can coconut milk, 1 teaspoon chicken bullion powder, a medium sausage, a quarter cup of peanut butter, and the following veggies - chopped: half an onion, half a bell pepper, a Tablespoon of minced garlic,4 baby carrots, and two cups of cabbage.)

[@lauraz8349]

My favorite videos of yours are the ones which take humble and affordable ingredients (esp. veg!) and get creative. I love to sautee onion, cabbage, chili crisp, and soy sauce. Eat it with rice, or noodle, or by itself. Delish. I almost always use cabbage in my homemade veg. soup-- cabbage, celery, onion, garlic, carrot, tomatoes, corn, peas, and potato, black pepper, salt, and whatever herbs you like. Red cabbage and apple is great too. Thai peanut noodle salad with napa is a favorite too.

[@mime514]

Tip for making sarmale: devein the bigger cabbage leaves(take out the tough midrib of the leaf with a knife, or cut the bigger leaves around that line). Also, to make sure the stuffing doesn’t come out, you need to seal shut the openings(by pushing both ends inside). If you want to, you can add thicker cuts of smoked meat for flavour( ham works really well, preferably you’d use slănină-smoked pork belly). And for the best flavor, serve with sour cream ;)

[@LoriCole-q3u]

Great episode! I'm actually making a vegetarian sort-of-Greek recipe tomorrow employing red cabbage (although it could also be made with green cabbage and I have done when no nice red cabbages are available). Can't wait for the cauliflower episode to drop!

[@someonesomewhere8228]

I thought, I had to suggest trying Holubtsi, but here was Sarmale, which is mostly the same. Thank you for sharing all of these beautiful recipes🤩

[@gabi-saint]

For whomever wants to try Sarmale, we, in Romania have a variety of recipes for this dish but for each one of them we use sour cream as a topping which brings another spin to the dish. If you end up making or trying Sarmale anywhere, make sure you get some sour cream on the side and put a spoon on top while the sarmale are still hot. Thank you for the Romanian recipe, glad to see my country's recipes on this channel! Lots of love, everyone!

[@GordonDavidescu]

I've had sarmale my whole life and did not realize it could have meat in it :D I've always had the vegetarian version! (Also I've known Andrea since she was a baby so it was a treat to see her and her father, a friend of the family for many years!)

[@Rennie212]

I would love to know what you put in the vegetarian version!

[@constantinvalentina2183]

@@Rennie212 in the vegetarian version people sometimes use mushrooms.( I do know what type, sorry) I've never cooked it like this, I've always had them with meat.

[@caterinarandom8410]

​@@Rennie212mushrooms, rice, carrots, onion, spices... i have seen people using buckwheat instead of rice, or other grains that would get really soft once cooked :D

[@ScenariosOfDrea]

Thank you yes I’ve known you since I was a baby :) I tried the vegetarian ones too very good !

[@Rennie212]

@@caterinarandom8410 That sounds great!

[@shelbybutler9714]

My grandmother was German, and we ate cabbage rolls. Hers didn't look like burritos, though; they were cinnamon roll shaped, and placed at the bottom of the pot with pickled cabbage, carrots, and onions on top. She served them with sour cream and buttery mashed potatoes.

[@ourgeorgiasuburbanhomestea6309]

The Romanian guy with the cabbage rolls really cracked me up!

[@ScenariosOfDrea]

Thank you that’s me and my dad :)

[@adedow1333]

​@@ScenariosOfDreay husband loved in Romania for 2 years and brought 2 recipes for Sarmale home with him. He had been back home for several years when we got married. When I discovered the recipe and made them for him, he cried because he missed the people who would make this for him so much. I don't make it as well as they did (of course!) but I did a good enough job to bring back all the happy memories for him.

[@ScenariosOfDrea]

@@adedow1333❤

[@vespasiancloscan7077]

@@adedow1333 ​I'm Romanian (and obviously don't know the 2 recipes he brought over), but tbh many Romanians' versions aren't hard to beat. If you apply a bit of basic food science and use good quality ingredients (though you'd need to establish what "good quality" means in each case), you can easily beat the average Romanian grandma's version. All starts with fermenting your own cabbage. Well, it all starts with having something like a garage, where the fermented cabbage smell won't bother anyone.

[@aratoho]

i feel like there could be a whole episode just dedicated to regional varieties of the great cabbage roll!

[@RoManiabyCasiana]

🇷🇴Romania mentioned!🇷🇴 I’m so happy you finally made sarmale! 🥰 Also, there’s a typo in the video, it should be SARMALE 🙌🏻

[@marianab.13]

😂🎉

[@ScenariosOfDrea]

I’m so happy she featured me and my dad for the sarmale

[@sandybowman7140]

I can't wait to make the Brined Cabbage Leaves - I have looked at those jars for literal years wishing I knew what to do with them! Thank u, Beryl, ur episodes are so fun! ❤

[@joyfulbitesandbaubles]

My favorite way to make cabbage is pretty simple but amazing. I cut up some bacon and sauté it. Then I add minced garlic and minced onion. Sauté in the bacon fat until the onions are translucent. Add the shredded cabbage(green or red). Then in a small bowl add about 1/2 cup chicken broth(or chicken base mixed with water), a few dashes or soy sauce, a few dashes of Worcestershire sauce, and 1 teaspoon of maple syrup. Then pour over the cabbage and immediately as the lid. Steam for 5-10 minutes on low. Then remove the lid and raise the temp to medium. Sauté until the liquid has cooked down. Pretty similar to the first recipe, but I think the maple syrup adds so much.

[@elinarirhodan3760]

SO glad to see both sarmale and polo kalam in this video! I first tried these thanks to some of my mom's students when she was an adult education tutor, her classes always had students from so many different cultures and countries. I definitely need to pick up a cabbage to give all of these a go.

[@hannahsssooo]

I just came home from Friday shopping with a cabbage and turned on KZbin for some nice talking while I unpack the groceries and lo and behold 😅 I love stir fried cabbage with bacon, miso paste and garlic

[@ionutsaizu750]

For sarmale, you need double cream on the side to balance the sourness.

[@Haroumi]

This is the first time I've heard about pork with cabbage(Kapusta Maślana) and I come from Poland. But i will try it looks delicious and easy to make.

[@mariaprochorec7917]

Same.Seeing polish flag I thought about łazanki

[@TheLastchild101]

I immediately thought of haluski!

[@juliakwiecien4924]

@@TheLastchild101 Hah, it’s super confusing, I googled „haluski” (I’m from Poland, and I ate haluski/haluszki/hałuski once in my life, in Slovakia, they had no cabbage in them) and I got two different sets of recipes. Recipes in English are for the dish that seems similar to Polish łazanki (pasta with cabbage, some bacon), and recipes in Polish are for potato kluski/dumplings with bryndza and bacon, something I ate recently in Slovakia.

[@NykkiLaneLane]

It sounded more like a Hungarian dish to me. It might be one that travelled across the border.

[@Reech89]

@@mariaprochorec7917I think it’s just some polish american variation on młoda kapusta (young cabagge)

[@StaceyMerrigan]

Hey Beryl - I don't have any tips for NOT crying when dealing with onions, because I use it as therapy - I take the opportunity to cry about something else that is sad in my life, so it helps process some grief. And when you don't fight the tears, your eyes don't burn as much! Thanks for all the lovely recipes, and I hope this helps!

[@Rabaheo]

This won't stop the onions from burning, but if you stick your head in your freezer or get a blast of cold air to the face, the burning will stop. I learned this working in a college cafeteria, the ladies in charge of cutting the onions for the salad bar would go into the freezers to stop their eyes burning when they were done.

[@lindamccarthy8887]

I always love to watch Beryl's videos and being Irish we love cabbage recipes. Thank you for more ideas.

[@Jiuls]

Oh nooooo I was SO much hoping for a call about cabbage recipes and seems like I missed it. I would have LOVED for you to try Austrian Krautfleckerl as it is a truly Austrian dish that really features cabbages, it can be easily made vegan-friendly (on the contrary to nearly all Austrian dishes) and it is pasta!

[@LoriCole-q3u]

Hopefully, she'll do a sequel!

[@beansandrunning]

Might be hard to get the right pasta- I live in bavaria and cant find it😅

[@Jiuls]

@@beansandrunning Oh i can imagine - maybe you have to pop over the border and visit an Austrian supermarket :-D

[@RachelShadoan]

I am definitely hoping for a sequel!

[@BaryonicMatter-dd8ig]

I appreciate that the Romanian dad brought up how Sarma/Sarmale was typical for the region. My small advice for this dish is cutting down the thick stem to the same thickness as the rest of the leaf to make it even easier to roll and makes a softer sarma overall. It is always worth making as much rolls as you can, so that you can have enough to eat for a few days. The way my family would make it, we would use a red paprika powder and stock instead of the tomato juice. My father would often insist on adding a splash of milk to it half way through (not sure why to this day). For the freezer, I would always recommend putting at least two bags between the rolls and the rest of the freezer due to the potent smell :) Some tips: (14:09) Dissolving of soup cubes is always easier in boiling water due to the fat content in the cube. (17:35) You can use the mandolin on both the cabbage and the onion and it would be a breeze (18:24) For the super fine grated onions, we would usually use an (old) food processor on the pulse setting and drizzle oil over the onion as it is getting chopped. It is also good to leave it for a minute or two in the processor (or until ready to use). In most cases there were other vegetables that required the same treatment (exp. onion + carrots + parsnip + celery root) and putting them all together made things even less likely to trigger my eyes. The reason I specify old vs new food processor is due to possible smells left behind (and possible cross contamination). We typically would have one food processor (new) for deserts, nuts, fruits, things which would be used as raw ingredients and 'things with a light' smell and another for onions, garlic, spices, meat ect. (and all of these would be cooked further).

[@BOGDANBLUNT]

It is sarma also in Romanian for singular. Our plural is sarmale, so yeah, more or less the same product. What is the plural in your country and which country is that ? :) P.S. Good advice! We are cutting the stems too here in Romania.

[@ASAS-dn4ve]

Thank you! Iranian and Chinese recipes look new and inspiring to me. I like to steam cut cabbage. It is easy, quick and tastier than to boil it. When soft I either just add spices heated in oil and salt to taste or mash with steamed potatoes and cheddar - make a type of colcannon.

[@Team_Tennant]

Beryl, thank you! I have (weirdly) been craving cabbage/cabbage & bacon for months. I hadn't trusted any online recipes but have tried a few of yours and *TRUST* when you say we have to cook something/it's a favourite. So excited to cook one of these soon

[@daredonte7787]

In Italy in alps rug cabbage (savoy cabbage) is used to make a type of pasta called pizzoccheri, making it is simple, cutted potatoes are put in a pot with hot water and let boiling, after 5 minutes savoy cabbage cutted in strips is added and let cooking for another 5 minutes, then we can put this type of pasta all in the same pot (this pasta is made with rustic whole grain flour with no eggs and cutted in rectangular stripes) or we buying it and let cooking till is al dente, then we prepare a pan with some butter a piece of garlic, than we remove the garlic and we put all the pasta cabbage and potatoes that were in the pot (drained from water), we add some cow cheese (sometimes 2 types) to the pan cutted in cubes and let it melting we add some Parmesan and if you want some leaf of sage and mixing it and the meal is ready.

[@BethGrantDeRoos]

Beryl thank you SO much for including the non meat South Korean Baechujeon from Angela because you have a LOT of viewers who are plant based/vegan/vegetarian. And there are 1,8 billion Muslims, 15.7 million Jews, 1.2 billion Hindi and 520 million Buddhists in the world, many of whom avoid certain meats like pork. We grow Napa cabbage so we WILL be making the Baechujeon 🙂 Also wanted to note I ♥ love the wee small blue bowl with the lid that you used in the first recipe and have seen in other posts. Would ♥ love to know who made it, because I would buy a dozen 🙂for when our family has soups, stews, stir fry dishes. The lid would keep the food item piping hot from kitchen to table. 🙂

[@TheExlondonerin]

I fully agree! I skipped over the first four recipes and was so glad to see there is at least one vegetarian option. I’d love it if Beryl could include one vegan and one vegetarian option in each video wherever possible ❤

[@denisame5523]

Beryl the pork ground meet is important! Is fattier and that gives the taste. The beef is leaner and sarmale will be harder and heavier. Also rice is added in the mixture to make them fluffy

[@hlkilner]

I grew up with 13 siblings so my mom always made cabbage braised in bacon fat with a touch of maple syrup (cause she's from Quebec and they really do use syrup in everything) as inexpensive side dish. I always joke that's the perfect hybrid of her French and Scottish roots

[@t.k.5088]

I was hoping to see more dishes that made veggies shine (like the Korean one), so surprising to see most of them included meat! Very interesting recipes, though. All of them can be turned vegan by switching meat to marinated soy curls or tofu, the egg wash can be replaced by oil, turmeric, and corn starch, so I can still make something inspired by them for my vegan / vegetarian friends as well as myself to enjoy ❤️ Many thanks to you and your amazing community for compiling these, Beryl!

[@marciatucker5171]

My trick for lessening the crying with onions is to keep my mouth closed! So don't talk to anyone while doing it, heh. As a diabetic, I love to cook with cabbage - the "egg roll in a bowl" is a go-to for me. It's a fast way to use up leftover proteins and I always scramble a couple eggs in it.

[@barbaramiller349]

Love egg roll in a bowl!! Mine is different every time because I use up whatever veggies I have.

[@onegsoul]

All of these looked delicious, not a one I wouldn't try. Now adding cabbage to my grocery list.. what's available will determine which direction I take. Thanks Beryl!

[@Swtdevilmisery]

I feel like we will need another couple of cabbage episodes, Beryl! Chinese bacon cabbage was a staple in my family too! My mom would typically use Taiwanese cabbage instead of savoy because it's more tender than a savoy. We'd typically use thick cut bacon, but on special occasions we'd use Chinese jinhua ham or lap yuk (Chinese food cured pork belly). Another cabbage recipe I'd recommend would be braised napa cabbage with Sichuan peppercorn pork meatballs. I have memories of my mom shaping and frying her meatballs with one hand like a pro and later hefting this massive dish of towering braised meatballs with sauce drenched whole leaves of napa cabbage at our table. As for onion cutting (from a former salad bar prepper) I'd try to put my onions in a freezer for 25 minutes before chopping to reduce the tears. If in a pinch then sprinkle cold water on the onion and board you are chopping on to let the onion juice get weighed down by the water. Add a wet paper towel to cover segments not in use. Work fast and set that storage container a good arms length away from you or covered in between segments of chopping. A long term solution is to chop a couple of onions every day, store the unused chopped onions in the freezer, and continuously expose yourself to desensitize your eyes and nose from it. It took me ~3 months of hand chopping onions almost every day to get to the point where neither tears nor nasal drip comes out. 😅 Can't wait for your next episode!

[@nadiakotova8551]

I adore your channel Beryl! Thank You for all the positivity and community you and your team create! Turn on a tea candle next to your onion chopping/ grating - you'll stop crying in no time - also, swimming goggles - weird, but definitely works

[@Max_N]

Onion crying tips: 1) light a candle and leave it on the counter, it helps burn the oils that make you cry. 2) Chew gum, I find it helps, not sure why. 3) leave the root intact and cut pieces off from the top of the onion, the irritants are more concentrated in the root. 4) wet your knife, hands, and the onion before chopping, surface tension magic, be careful it can get slippery. 5) if all else fails swim goggles.

[@cloverhighfive]

SWIM GOGGLES ftw lol

[@themeltedchocolate]

I have tried swim googles, not even those could save me from the excessive crying hahahaha

[@kelleyoco]

I came here to say gum. I'm also not sure why, but it does help.

[@winkieandleah]

For me the candle trick is the only one that works!

[@danp4769]

I have put a small fan blowing on the onion as I am cutting it.

[@CalypsoMarenero]

I never saw in Poland this kapusta maślana, but it's a little similar to bigos and we eat a lot cabbage and pork also butter and drill so it still looks like something what you could eat in any polish home.

[@lisal9829]

My go-to salad is..any kind of cabbage with cucumber, avocado, toasted almonds, LOTS of cilantro, chili crisp, raisins..and sometimes carrots or grapes instead of raisins. Then add an Asian sesame style dressing.

[@susanfreeman6350]

It’s morning here in the Washington DC area of the USA. I love cabbage in any form, but have never come across any of these recipes. I cannot wait to try all of them. I especially want to thank Angela. I lived in beautiful South Korea for several years. Your comments about your recipe reminding you of your family so far away brought tears to my eyes.

[@LLJerseyGirl]

I ♥️♥️♥️ cabbage! I was going to make Cabbage Breedie (I was told by Dutch/South African family that’s it’s a Dutch dish; I’m still not sure and I’ve made it for 20 years, LOL.) but I’m out of soy chunks for the beef. It’s basically braised onions, cabbage, and beef in stock. It’s ridiculously simple, but so incredible! Served over rice or eaten as is. I’m thrilled that I veganized it and it’s still a favorite cabbage dish. Yum!!

[@adilali8265]

Oh you need to try Dimlama. South Kazakhstan/Uzbek dish. It is basically a 1 pot dish, where you put all ingredients in layers, starting from meat then onions, carrots, potatoes, tomatoes, and all covered by layer of cabbage.

[@rbrutaru]

I tried this in Tashkent! Is my favorite “return to” dish in Central Asia. Great recommendation!

[@themeltedchocolate]

Poland, no competition. The cabbage capital of the world, you could make a whole video on just polish cabbage dishes.

[@annabodziarczyk124]

Yes, so many authentic cabbage dishes to chose from and sadly the one from the video is not one of them

[@juliehillebrand8923]

Napa Cabbage is massively underrated. I absolutely love it, and enjoy eating it while wearing my Bombas Merino wool socks.

[@shawny5338]

Great job. Looks like you really tried to do justice to each dish. As an Iranian-American, I love being able to enjoy all of these dishes in LA. I may be a bit biased but, I change my mind every week on which is my favorite :) . will be looking at your other videos now..

[@sareyjane5]

ONION TRICK - I originally bought a USB rechargeable mini fan for our guest room. However, the fan mostly lives in our kitchen. When I cut onions, I put the fan on one side of the cutting board. As I chop the onions, all the eye-stinging vapors(?) are blown across the cutting board, keeping them from rising up to my eyes. I have not cried chopping onions ever since I started using a fan! It’s also nice to just have the fan on to keep me cool while I’m cooking, especially during the warmer months of the year.

[@rascal_rae]

one of my favorite components for a ricebowl is sesame cabbage, it has such a complex, nutty flavor. Cover a sheet pan with med-large square cut pieces of cabbage, toss with sesame oil and a small amount of soy sauce/liquid amoinos/tamari, and roast at 450 until some browning. It's great in all types of rice bowls or as a side dish

[@sarahgafford5387]

I'm so happy to see a cabbage video! Some people say I'm crazy but my favorite part of cabbage is the core. I chop it up and put it in soup and it's hands down my favorite soup ingredient

[@s-hb6zk]

Yes it gets so juicy and flavourful, and the texture is the perfect mix of crunchy and substantial

[@Rose-jz6sx]

I'm Irish (from Ireland, not Irish American) and my grandparents call it "the sweet" of the cabbage/cauliflower and it used to be a fight amongst the siblings when they were children for who would get it! We core it out in a cone shape from the bottom before chopping into the vegetable. Crunchy tasty snack!

[@decemberclouds]

YES! It has such a nice crunch, I love the core part.

[@alexam.9033]

Inside the stuffed cabbage ( sarmale) many will put also the fried grated carrot along with the onions and rice, and meat etc. You can boil a cabbage for a short time, and use the leaves. Many also use grape leaves. I love this dish, is best made in oven, and served with nice sour cream. Yummi.

[@soniasmundanelife]

Really would like to travel to Shiraz and have Kalam Polo there, thank you for including it in your video😍

[@cydkriletich6538]

These each look delish! I love Persian food. Though at 75, long preps with lots of chopping, etc., is literally physically difficult for me. I agree, though, that the herbs and spices in Persian cuisine are unique and fabulous. They have mastered making the most out of lovely spices without having to add a bunch of unnecessary heat spices. As for the Tahdik/Tahdig (I’ve seen it spelled both ways!), I am crazy for it! I used to make it often, but found I either cooked it too much (burn!), or not quite enough. However, it is sometimes made by putting a layer of thinly sliced potatoes on the bottom of the pot before adding the rice, or a piece of lavash flat bread, or, in case lavash isn’t available, a flour tortilla. The tortilla method seemed to work best for me and I loved it! I would sometimes make a small pot of the rice just to have the Tahdik! BTW: I was told the word Tahdik translates to “pot bottom.” Learning how to make Persian rice with Tahdik spoiled me for any other rice. That creamy dish with the pork also looked great, and is something I may try. Thank you, Beryl. I thoroughly enjoy your channel, and, yes, I am subscribed!

[@childlessdoggentleman746]

My favorite form of cabbage is kimchi which uses Nippon cabbage. It is where I get most of my leafy vegetables in my diet. And yes, there are non-cabbage variants of kimchi (turnip being my favorite alternate.)

[@childlessdoggentleman746]

Brain Fart! Did I actually type Nippon cabbage. I meant napa cabbage.

[@nyansae3900]

Sooooo, my husband is totally going to make all of these now! He’s super excited about it 😆 I was wondering where you got your strawberry heart earrings from!!!! They’re so cute!!!

[@kasiakarewicz1210]

Romanian Sarmale looks similar to Polish Gołąbki, but Polish version of a dish is from fresh cabbage, and meat is mixed with a rice. I'm intrigued, I'd love to try Sarmale someday, If only I could find pickled cabbage leaves! Iranian Polo Kalam looks delicious too. I don't know if it is true, but my grandma, and my mam, told me, that grinding cabbage can make it taste more bitter, so it is better to slice it with a sharp big knife, similar is with onion. Sensitive eyes? Buy yourself safety glasses, available in every constriction shop. Sometimes are useful at home with drilling, grinding, polishing walls, cleaning with chlorine (especially if you have mould on a ceiling) or cutting onion. 😉

[@bumskt]

I just found your channel and this episode being about cabbage was why I clicked on your video. Lived for a bit in South Korea, and absolutely fell in love with cabbage due to their cuisine. I love that these are all community recipes too!

[@BerylShereshewsky]

Welcome welcome to the friendly and communal side of the internet!

[@SageHexen]

I didn't know Romania also had stuffed pickled cabbage rolls, in Hungary we have Toltott Kaposzta which is very similar if not the same

[@hal90001]

It's the same thing! You should visit Transylvania! 😁

[@constantinvalentina2183]

It is our national dish. All we eat is sarmale for Easter and Christmas. I'm joking but everyone makes them. Sarmale and cozonac , always homecooked

[@vespasiancloscan7077]

I suspect that besides Korea, no country eats more fermented cabbage than Romania

[@teresagrzesiak1195]

​@@vespasiancloscan7077Je Polska robimy z kiszonej kapusty bigos ,kapuśniak ,pierogi z kapustą i robimy z niej różne sałatki ,pycha .

[@barraldia]

Hi! I have watched soo many of your videos but not once I saw a Romanian dish and always wondered what if I send one in, low and behold it happened and what's more, I got to watch it on my B-day today!! 🥹🥰 why do I feel emotional! Thank you, thank you Beryl! 🫶🇷🇴

[@philoctetes_wordsworth]

11:15 Ooooooh! I just had an image in my head about making stuffed cabbage rolls with kimchi, and Korean flavors! Yummy! It had never occurred to me before. Thanks, for the information and inspiration!🤗🤗🤗

[@mimisor66]

It should be yummy, let us know if you made it.

[@MelvisVelour]

Sarmale is very similar to the Arabic "Wara Malfouf" (literally "leaf/paper of cabbage") which can be cooked with tomato, lemon or milk sauces and is always a favorite. I'm guessing that just about any region that had been part of the Ottoman Empire has something similar. My Tayta (Grandmother in Arabic) refrigerated her onions for a couple of hours before she chopped them very quickly which seems to minimize their effect on eyes/noses. I do that myself and can attest to it working quite effectively.

[@donnaanselmo7626]

A chef on another cooking show said the sharper the knife, the less you'll cry because a dull knife (or grater) basically bruises it and that's what makes you cry

[@barbaramiller349]

I heard that advice also.

[@haugenfamily]

Also, using a sharp knife on apple slices will keep them from turning brown! 🍎

[@annabelschindler362]

Also breath through the mouth and place a bowl of water near your cutting board. I heard the Isoalliin binds to water but no clue if that's true😄

[@kjbrasdas]

And swim goggles

[@vespasiancloscan7077]

In basic terms: Onions contain chemicals in their cells as a defense mechanism. When you break one cell, a chemical reaction happens and it releases sulfur-based gases that irritate your eyes. By using a sharp knife, you break fewer cells, because you cut through the onion more cleanly. And when you cook them, the "fuel" for that gas gets destroyed.

[@lindamcneil711]

Whoot! Spokane, WA! No matter where you are… cabbage dishes are awesome. I have been craving cabbage the last week. Two day ago, I just bought a red and green head for meals, so we are on the same wavelength. However, I have never seen a jar of leaves. We have always used fresh for cabbage rolls

[@MicheleLaughlin]

Haluski is one of our favorites in the winter. SO yummy!