I Didn't Know People Ate CABBAGE Like This

[@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

[@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!

[@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.

[@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? :)

[@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!

[@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!

[@myklagusta]

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

[@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! ;)

[@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

[@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.

[@joeyq9953]

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

[@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.

[@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! 🍎

[@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

[@tiredthesbian1731]

Fried dough/bread too!

[@FredrikAdolvsson]

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]

@@FredrikAdolvsson 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.

[@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 😂

[@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.

[@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.

[@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

[@VampiraVonGhoulscout]

I love how Beryl released this video a week before I fly to Romania to see my friend's band at a festival 😊❤️‍🔥

[@BerylShereshewsky]

So cool!

[@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.

[@Billwzw]

To cut onions without tears : wear something (preferably airtight) to protect your eyes - swim goggles, safety goggles, ski goggles, Apple Vision Pro - wrap saran wrap around your head covering your eyes, not your nose - use what you have.

[@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.)

[@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. 🙂

[@ourgeorgiasuburbanhomestea6309]

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

[@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

[@AysKuz]

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

[@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!

[@Jacky-yd4me]

In the northern part of germany we always get really excited when the temperatures start to drop, because it means "cabbage season" 🤣 I really hope that someone will introduce you to some of our variants. Savoy Cabbage or Kale with smoked pork, other meats and boiled sausages (Sometimes with caraway seeds to prevent bloating and flatulence) or Cabbage Rolls filled with minced meat and potatoes 🥺

[@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.

[@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

[@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!!

[@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.

[@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!

[@bookworm300491]

There's also a Croatian dish with cabbage and pasta called " Kupus flekice" It's a very simple dish and super delicious :)

[@martinazebic3934]

Do you mean "krpice sa zeljem"? I never heard of "kupus flekice", but I likw the name😅😂

[@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!)

[@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.

[@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 :)

[@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]

😂🎉

[@lucydrake8867]

One of my fav lunch dishes is cabbage and bacon. You fry they back bacon until crispy. Remove and chop, then add savoy cabbage finely chopped to the bacon pan with enough cold water to just cover the bottom of the pan. Cook on a high heat to deglaze and cook the cabbage dow. About 3 mins before the cabbage is done I add about a handful of walnut halves that I crush into the pan and add back in the bacon. Serve with sourdough toast and tahini drizzle!

[@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.

[@joeyq9953]

Beryl deserves the world. Hands down one of the most fun and educational channels.

[@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

[@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!

[@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

[@MikNickel]

CABBAGE!!!! This is my kind of episode! ❤ I love making cabbage and sausage with a rice wine, soy sauce, yellow mustard, and mirin sauce. Put it over rice and it hits just right.

[@ElMariachi1337]

I got a pretty interesting cabbage receipe and fairly easy one: white cabbage diced/onion diced/apple diced/banana sliced/masala powder. Fry the onion, add cabage add apple add masala, let it fry a bit longer, add banana and let it cook 5 more minutes. Serve with rice and marinated chicken.

[@lindamccarthy8887]

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

[@williamwhalen746]

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.)

[@williamwhalen746]

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

[@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.

[@mustwereallydothis]

Lee Valley Tools sells a little tool designed specifically for breaking the seals on jars. I use it so often that it's earned its own special spot in the cutlery drawer.

[@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

[@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

[@shawpaperiekas600]

I just started the video, but my dad makes really good cabbage with a cheese sauce and diced bacon. Sooo good!!

[@quiddityocean]

Everything sounded so delicious. I tend to overlook cabbage yet, I know it's tasty and versatile. There is definitely room for more cabbage episodes. I want more cabbage episodes !

[@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.

[@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! 😁

[@lisapop5219]

I've never seen cabbage in a jar! This is very similar to my stuffed cabbage. The jar is time saving

[@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!

[@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

[@idavo]

I'm a cabbage fan - the darker the cabbage the better. I'd be interested to know how Beryl goes about researching/preparing/cooking Polish food with being of Polish descent? Does she check with her mom, find similarities with recipes & meals while she was growing up? My mother is Scottish & when I cook something or come across a recipe I ask if she has experience / memories & it adds to the excitement. I so enjoyed this vlog - I would eat every dish prepared, cooked & served. In fact it has inspired me to shop tomorrow & maybe have a cabbage themed weekend. Thank you Beryl. Shouting hello to all Beryl's contributors to food past, now & the future.

[@AngryKittens]

Thanks for the book rec. I just finished _Medusa in the Graveyard_ and was looking for another series to start on.

[@ralphbuurman4489]

The Chinese Cabbage stir fry will taste even better if you add a dash of Chinese black vinegar. I cook a very spicy variation of this very often. It’s an affordable flavor bomb.

[@hamburglar83]

I love cabbage so much. It’s underrated/overlooked but it’s everywhere. saurkraut/kimchi are always in my fridge. My favorite dish is Eastern European stuffed cabbage followed by corn beef and cabbage. Im Iranian and sad over never had the Iranian dish in this episode. But when you live in America you end up eating the top 3-6 stews and kabobs.

[@zzizahacallar]

Yessss! Thank you for doing this video. I enjoy cabbage in different ways.

[@yukinoryu]

Indeed Kapusta Maślana seems to be unique to fellow Polish man but honestly - sounds like amazing dish. Literally will cook it this weekend!

[@cliffarroyo9554]

I live in Poland and a friend has a great recipe for new cabbage (you can only make it for two to three months in the year).

[@kathleendavis5727]

Wonderful episode! So many good recipes. To keep my eyes from weeping when I cut onions, I use a small fan on my counter. It keeps the onions fumes away and works for me every time. After the onions are cut I cover them with a damp paper towel until I’m ready to use them.

[@annbrookens945]

I use scissors in the kitchen all the time, from cutting open packaging, to cutting up canned tomatoes in the can, to cutting strips of meat into bite sized pieces, to cutting green onion tops and herbs,... There are so many ways they are useful! And I just buy regular cheap scissors from the office supplies section of Walmart. I've owned expensive kitchen shears and you only need those if you're cutting up whole chickens or something.

[@Hope-uk6zw]

When my family eats something that is time consuming like cabbage rolls or egg rolls that sort of thing.we all sit around and make it together. It's fun and the kids learn how to make it.

[@juliehillebrand8923]

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

[@FishareFriendsNotFood972]

Highly recommend the 'pasta' method for cooking rice (where you drain the water), because it gives you a lot more control on how 'done' the grains are.

[@codename495]

Who is looking for undercooked rice though? It’s f your rice is gummy you’re not rinsing it properly and definitely not measuring it well.

[@privdy]

@@codename495 There are some recipes where this would be useful, esp places where rice can be finished in specific sauce or flavors. I am thinking of Biryani where rice water is drained after cooking. Rest of the cooking happens with meat, spices and aromatics.

[@AngryKittens]

This only works if you're cooking it further with other things. Cooking rice alone should NOT be done this way. It leaves you with cold rice. Uncle Roger disapproves.

[@Rose-jz6sx]

​@@AngryKittensI grew up draining my rice and was never left with cold rice.

[@AngryKittens]

@@Rose-jz6sx So just half-cooked ones.

[@KalisTemple]

Hi Beryl. My father, who was a chef, taught me to cook 50+ years ago. One of the things that he taught me is that if you keep your mouth shut while chopping onion you will not cry. So no talking or breathing through your mouth until you are finished. I always tell people who are in the kitchen with me to not talk to me while I am working since it is very hard to not respond.

[@bluenuttefly8813]

That Romanian dish seems VERY like Dolma. I'm saying that as a Georgian calling the equivalent here Tolma... It is pretty similar in the making. It also has a variety made from grape leaves instead of cabbage.

[@marianab.13]

I love those with grape leaves!

[@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.

[@michaelstopher1471]

I Love cabbage. Boiling water with cinnamon and a small amount of oil can help with the smell of onions. It's not a long term fix, but it ABSOLUTELY helps our household.

[@Marbelhaj]

THANK YOU BERYL THANK YOU THANK YOU THANK YOU. I buy cabbage regularly to put on my bread or salads but there remains so much left and then it goes bad. You are an angelll

[@anastravs8392]

We have stuffed cabbage (sarma) every first of January, after New Year celebrations - to help with hangovers 🙃 Ana from Slovenia

[@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.

[@제정은-f7j]

I'm Korean and I didn't expect to see baechujeon here because it's such a rustic, almost humble recipe! My parents are from Jeolla Province (so the southwest, contrary to the southeast Gyeongsang Province. Where Angela's parents priginate from) so we didn't really grow up eating baechujeon until my dad was introduced to it in Gangwon Province. If I had to introduce a Korean cabbage recipe (or napa cabbage since that's more standard here), I would have shared bossam-kimchi! Not related to the pork dish named bossam, it is a napa cabbage-based kimchi that is shaped into napa leaf "pockets" stuffed with ingredients and stored in brine, which is sometimes infused with other flavorants like lean beef stock. It is one of the most intricate kinchi recipes due to the julienning/chopping process of the filling as well as the individual leaves being stuffed and shaped by hand.

[@ThatLionessGirl]

YOU SHOULD try the Fijian Indian Tuna Cabbage curry - it is phenomenal with one fresh tomato and corriander! Sooo good!!!

[@rapunzeleh546]

i am vegetarian, so cabbage is a mainstay in my kitchen. i shred and dehydrate it for soups and stews, make cabbage rolls, or just quarter one, steam it and serve with butter, salt and pepper... or chopped and fried with leftover potatoes. or sauerkraut i make in a cookie jar.

[@JanetBrown-px2jn]

65-70 years ago I grew up in a row house in England,and every afternoon as you came from school the over whelming smell in the air would be cabbage,and it wasn’t a good smell.Back then English people cooked their vegetables to death,they would come to the table a grey soft ,tasteless mush,and I suppose that was the reason the cabbage smelled so bad.Since learning how to cook cabbage properly,I have become a convert.I also think the cabbage of today just isn’t as smelly as the cabbages of years ago.😊

[@Rose-jz6sx]

Yeah, my granny would add breadsoda to the water to soften her cabbage! It was a mush! Vile.

[@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🤩

[@fraupoppy]

On cutting onions: Put them in the fridge beforehand. Also take a sip of water in your mouth and hold it there while cutting. It really works for me, though I often forget to do it and then I regret it

[@ivy_inferno]

Nice video! Cabbages can be so big when you're only two at home and I always need new ideas to use the rest in a delicious manner 😊 At least they can stay in a fridge for a long time, that's another reason why I love cabbage eheh

[@LuggageLife]

Hi Beryl! My tip for not crying nearly as much when cutting onions is to run them under cold water for about 30 seconds or so. This has worked really well for me. It obviously doesn't change the flavor or even weaken it, but it sure does help with the sting lol. Hope it helps you too! Love your channel 😊🫶🏻

[@jengle1970]

For cutting up and chopping onions I just keep a really cheap pair of swim goggles in the drawer. Pop those suckers on chop everything up and you're good to go. A friend bought me a pair of onion chopping glasses a couple years ago and those were pretty good as well. though they're a little more expensive than the swim goggles. The plus side is that they don't fog up like the goggles can occasionally and you can use them for chopping peppers and things like that when you also don't wanna accidentally touch your eyes

[@delanimoon]

Oooh I wish I noticed a cabbage request I make great smothered cabbage. Good ol’ Soul Food ❤

[@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!

[@Fehren_Hi]

Cut spam into quater x quarter stick, pan fry with no oil, add shredded Cabbage to pan and cook down until slightly charred. Black pepper.. served with rice.

[@ThatLionessGirl]

I will forever be grateful to my husband for teaching me the spoon lid hack! lol I saw you do it your first time then on the other channel show the lady to do it and then today lol I resonnate relief. I feel like jars were made to make us feel less strong!!! lol

[@KittleKattle22]

My favorite "hack" for cutting onions is location. I make sure the stove exhaust is on and then cut near that. It pulls the sulphur gas away before it can mix with your tears. I've tried some of the other tips that are out there, but this one is the easiest to me.

[@SonaliDeMuse]

When you cut onions we get tears due to methionine and cystine compounds in onion as vapour. The best way to prevent it is to use a small fan to send that vapour away from your eyes. Sometimes I just blow air continuously with my mouth when I cut onions, that works too

[@mixeddrinks8100]

Cabbage, tomatoes, potato, onion, kielbasa, with ketchup + tomato paste, as a hearty soup is amazing.

[@thomasdjonesn]

There's literally SO MANY. I can't pick one nationality, but immediately to mind comes Poland, the Philippines, and Russia. Of course, there's good ol' Bubble and Squeak, to go with your stuffed cabbage, shchi, and pancit.

[@martagasowska6772]

Yup, from Harz to Caucasus mountains and from Baltic to Black Sea to we merrily stuff cabbages with other stuff!!! ADHD tip: use Pyrex dish with cover or a Dutch oven and bake the rolls for about 1 hour per kilogram at 140 C. Oven will turn itself off even if you wander off and get lost in timespace :-) Also the bottom ones won't disintegrate which sometimes happens in a big pot

[@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.

[@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).

[@californiabrad]

Bacon is a yes any time of the day. One thing that I have heard about but hard to find is Beef Bacon. I want to try it!! Crying and onions have a bowl of water next to you. As the feeling dictates, or necessity dip the onion in the water to rinse away the stuff that makes you cry.

[@hathlemon]

Lifetime onion-sobber, here. I've found only two things save me: 1) chill the onion thoroughly in the fridge first (DO NOT store them there unskinned or for more than a few days), like all day or overnight, at least. I'll halve an onion, leaving the root on, stick each half in a reusable bag, and chuck them in the fridge door. First time in my life I still had my full field of vision whilst chopping an onion, normally my eyes were too blurred with tears to see once I was 1/4 of the way through one. 2) Swim goggles, as another commenter said. As long as they have a good seal, you're safe, but the air will still burn your eyes if you don't keep them on until the onion is cooked enough.