Cabbage Rolls Recipe - Laura Vitale - Laura in the Kitchen Episode 549

[@aubreycooper1537]

my mom used to make the best cabbage rolls in the world, she would cook them all day in a big roasting pan in the oven, it made the house smell incredible, unfortunately i didn't get the recipe before she passed, but i made them from memory once and they were divine

[@patriciahenry9740]

I have made stuffed cabbage rolls many times but wanted to try a new recipe. This is a winner, absolutely delicious. I made it exactly as Laura and it will be in my recipe box forever! Thank you for sharing.

[@gorgeouss79]

My mom whose Middle Eastern makes wrapped cabbages as well. It's a staple dish in her city. They roll them much thinner though. They roll them using (all uncooked) medium-grain rice, diced garlic, onions, parsley, as well as tomatoes. Some people put in lamb, some beef pieces inside. The cabbage rolls are placed in a large pot after they're rolled tightly with slices on potatoes on the bottom. You put in water in the pot (not really sure hot much, just enough to come up to 1/2 the cabbage rolls, I think). You put on evoo and lemon juice and bring it up to a boil then simmer. It takes about 45min to an hour to cook (or more, depending on how much you make). You normally eat these wraps with lemon wedges on the side, so you can squeeze it on top for more lemoney goodness. yumm!

[@algrap1954]

My mom made the best stuffed cabbage. I won't eat anybody else's (except my sister's because she makes it the same way). I believe she only used ground beef and rice for the filling. The key to hers was the gravy. She combined chili sauce with cranberry sauce and it was amazing. I never had a gravy like that. We would have it with boiled or mashed potatoes on the side,(with gravy poured on of course.) I would always look forward to when she would make it.

[@barbarabeyreis8252]

OMG!!!! These are so-o good! I had a huge head of cabbage so decided to double everything except the sauce and I put it covered in the oven at 375 degrees F. or 1 hour and 20 minutes. Laura, you gave some to your father-in-law. Both my mother's are widowed and living alone, so they both received some of these awesome cabbage rolls and both love them. Thank you for this wonderful recipe. Now I have to figure out what to do with the rest of the head of cabbage. Thank You Again!!!

[@johnbegasse7619]

Looks like a good recipe, your comment on how many variations is spot on! Basically you can adopt this so many ways and it freezes great.

[@mishchica]

We call this sarma ( or sarmi in plural) in Bulgaria. We use pickled cabbage, and instead of that sause we put water or some of the water from the pickled cabbage. It is always a big batch of those rolls, and we put bay leafs between the layers. The onion we sautee and we add the rice and the meat, stirring until the rice is kind of transperant.... MY FAVORITE FOOD!. And the leftovers we put in jars, boil them and store them, so whenever we feel like having some sarmi we just open a jar, warm the content and enjoy! I am heading to my kitchen and opening a jar NOW! mmm

[@Angelwithhorns96]

I made 6 1/2 dozen these for a school banquet. They were a huge hit! Thank you so much Laura!

[@TheCheerfulAbode0610]

My husband is from Poland and I love it when his mom makes golumpki. I can't wait to make this variation for him because everything you make is amazin :)

[@PaulitQa]

Quite traditional recipe of Polish Gołąbki :) My Mom sometimes cooks half in tomato sauce, and the other half she fires in a pan to brown the cabbage and than simmers it untill soft. Amazing! :)

[@HardPlaydoh]

Okay yall I just made this for dinner tonight. It was my first time ever making cabbage rolls. I'm not even exaggerating that this is the best meal I have ever made. It was amazing and juicy and tender. The only difference is that I cooked the rolls and sauce in the oven, as I don't have a Dutch oven to cook on the stove. This amount made 10 rolls, so leftovers FTW. Please try this recipe. You won't regret it.

[@hollyvan]

I just prepared mine for dinner tonight too! Can't wait to taste them! Thanks for the feedback! :)

[@HardPlaydoh]

@@hollyvan good luck. I hope they're wonderful :)

[@GeorgeSemel]

YEP! My grandmother and my mom would make them, along with perogies. Grandma passed in 1969 and mom in 1976 its been a very long time since I had them. One of the regrets I have is not learning how to make them. but Laura just showed me how!!

[@crittermom452]

What a great cook you are! I enjoy the way you present yourself,your kitchen, etc. as everything is clean and cheerful looking. I am making these tonight and have enjoyed so many of your recipes... thank you for doing videos.

[@SuperSkittyCat]

I make stuffed cabbage also. I use my mom's recipe. We use 1/2 ground beef and 1/2 italian turkey sausage. We also add a little worcestershire sauce to the meat mixture. Its gives the rolls even more flavor

[@FoodDeconstructed]

I've actually never eaten, or made cabbage rolls but this video is inspiring me to give it a try!

[@Justadoghandler]

The You have never eaten my friend

[@irahandwerker8557]

I prefer my grandmas Turkish reci[pe there specialty is stuffing vegetable s she uses raw rice and not such a heavy sauce they are so good but I do appreciate you sharing your friend brees recipe thank you I always love your videos

[@snookie65]

loved your take on this dish.....because I grew up going to a Croatian parish, they taught us to use sour head cabbages. I now put in sauerkraut....give it a try, it's amazing!

[@PaulazJaworek]

Its really nice to see that you doing my traditional dish !! :) wow !

[@ddrugea]

You are very right: there are so many variations! Back in Romania they are called "sarmale" and it is considered a traditional dish despite the fact that it is cooked almost all over the world. LOL Among so many other differences from your recipe(ingredients wise), the Romanian dish is served with sour cream, "mamaliga"(in other words "polenta" and a must have: hot pepper. Thank you for sharing your version of cabbage rolls. I am subscribed to your channel and I love it! Best wishes!

[@Nanners412]

my mother has been making these for awhile now. she makes them every Christmas eve. only thing is she adds sauerkraut to the sauce. so delish!

[@abunchahooey]

I haven't made cabbage rolls in so long, I don't even remember how I do it, lol! Your recipe looks delicious, Laura. Thank you for sharing it with us! Yum.

[@nana192010]

Tried this today and everyone loved them they were delicious! Thank you!

[@growingnest8091]

I admire the passion you bring to every recipe! Watching your videos motivates me to keep cooking for my family.

[@opalprestonshirley1700]

Love cabbage in any recipe but most definetly cabbage rolls. Never heard for vinger and brown sugar will have to try this. Thanks for sharing.

[@an7ver]

Hi Laura,thanks for making the stuffed cabbage. I grew up on this .this is one of my favorite dishes to EAT,lol. My mom would top the stuffed cabbage with a sweetened sour kraut and we always ate it with sour cream. Grate job, keep the videos coming.

[@RelleLaron]

We do this with pickled cabbage here in Romania and it really makes a difference!

[@sheteg1]

Totally off topic. But do you have a recipe for Romainian me-ti-tai ? I had once. Love them.

[@ginadoyle4328]

Pig in a blanket! I make mine the same way except for the vinegar. I also chop up the rest of the cabbage and cook it along with the rest. My kids prefer eating just the cabbage. Thanks laura. You Rock!

[@hmichaelr1]

I make mine in a crock pot, with the cabbage rolls on a bed of sauerkraut. Because they are cooked for 4-5 hours, I've never had a problem using uncooked rice. Yours look really scrumtious!

[@vukicavukovic9787]

Dear Laura, I love watching your videos and I must say it has made my kitchen smell better and my family and friends much happier haha :D . Must comment on this video since I am a Serbian and in Serbia we make this with pickled cabbage that would have been put in a special vinegar mixture months ahead. Another big difference is that my mum puts half pork minced meat and half beef then she slowly sautes the onions carrots and the meat, than adds raw rice like you said and an egg. We then roll them to make the rolls and cook them in a pan with water only since the cabbage with the filling would make the water taste different through out the cooking. If I am not mistaken she cooks them for 3 to 4 hours, thus the rice would be cooked very well :) Thank you for your amazing videos keep them coming :) a big warm hug x

[@chae0115]

I tried it yesterday and it was a big hit. It was very easy to make and tasty. Thank you Laura

[@tinker46888]

Wow ! So cool reading the comments and seeing all the different names for this around the world !

[@yvetteclaire]

Also for the Hungarian one, we mix half smoked pork mince with half raw pork mince, rice, onion, garlic, wrapped in already fermented cabbage which is much softer. Cooked in a pot with tomato paste, tomato juice, sugar, smoked pork ribs for flavour. AHH SORRY I'M JUST EXTREMELY PROUD OF MY HERITAGE! Anyway love this version Laura :)

[@92RememberMe]

Hey I know I use uncooked rice in one of the versions of my cabbage rolls and it comes out cooked every time. The thing I do different from your version is that I kind of submerge them in beef stock or chicken stock depending on the meat I'm using. This allows for the moisture to fully cook the rice through. I also add some kind of tomato sauce with my stock for extra flavoring.

[@PreetyPrincess69]

Hey Laura! You could try making these with pickled cabbage.You can either put them in the oven until the cabbage has nice brown or black (burnt-like) colour, or you can cook it on the stove in seasoned water. Here in Croatia we make it for almost every holiday and it is super delicious! Don't worry (when you are making them in the oven) if the cabbage gets that burnt colour because that is what makes them delicious. Of course you want just a little bit burnt cabbage, not the whole thing :)

[@claireth29]

cabbage dolma we call it here in Greece...also traditionally we make a sauce from eggs,lemon juice and some of the broth we take from the pot we have our already baked dolmas!you can give it a try sometime it's delicious :)

[@Rebekahdavignon]

Dolma or dolmathes. Stuffed grape leaves are a Mediterranean staple.

[@nancys7375]

Looks wonderful! I'm of polish decent and my Mom used to prepare it almost the same way using cooed rice but she used to use tomato soup and brown suar over the top.

[@RanaCh5]

This is my favorite recipe and I do it totally different. I hope you might try it one day. It's AMAZING I put in the stuffing: 2 cups of uncooked Rice, 1 to 1 1/2 Tbsp tomato paste, olive oil (generously), salt and pepper, half a tsp of cinnamon, and ground beef. I add the cabbage rolls to the pot with chopped garlic, a big sprinkle of dried mint, 1 tbsp of tomato paste, salt and black pepper, and olive oil. I fill it with chicken stock and cook them. DELICIOUS!

[@SparkzMxzXZ]

I must admit thw title of this video doesn't sound the most appetizing, but the video recipe sure proved me wrong! I'm positively drooling now; good job as always, laura!

[@jessicamcgowan1018]

Oh my god. Yesterday I was thinking to myself "I need to find a good cabbage roll recipe" and this morning this was sitting and waiting for me. Great job Laura! Can't wait to try this!

[@sophiakean-chong6692]

Thank u. God loves people eating more cabbage as we see mountains of cabbage at the supermarket. Very healthy.

[@TheSavoirFairey]

These look delicious. I disliked these as child but learned to love them as adult. Can't wait to try this recipe. My dad is polish and cabbage roll expert. I'll make these when he visits, and no doubt they'll be a huge hit...your recipes always are!

[@redrose143999]

Hey laura, in Singapore we used thinly sliced turnips, carrots and shitake mushrooms, bringing them to a boil n dip it in sweet thai chiilli.. Yumm yummmmm!

[@IceKake2]

just made this this weekend. loved it. this is gonna be in my repertoire of recipes that im gonna cook every now and then.

[@hobriz]

We have always used tomato soup diluted a little bit. also fry up some salt pork and add the fat to meat and then sprinkle the salt pork bits in the sauce. Fabulous.

[@benzuckerman]

You can also "half cook" the rice by mixing it one-to-one with water (or broth) and heating it up in the microwave for a couple of minutes and then letting it sit for a few more minutes so it absorbs the water. This works great for stuffed grape leaves as well.

[@olla128]

Our family uses some minced meat, rice and some herbs, they then cook it in water and add tomato sauce to the water, it sounds weid but it's real tasty.

[@ThePinkMyth]

So much fun seeing you make a Polish recipe! Your pronunciation of golumpki (go-wump-key) was good, too! :) This is very similar to my mom's, except for the carrot. Delicious! Thanks!

[@RidiculousRecipes]

Hi Laura! Thanks for posting this recipe. The recipe I have is exactly the same except I layer sauerkraut with tomato sauce (minus vinegar and br. sugar). Excellent meal with some polenta, a cabbage roll and a dollop of sour cream on top. YUMMY!

[@icemona25]

This is a traditional Polish dish. And Cabbage Rolls in Poland called "gołąbki". They are very popular, often made ​​for different occasions. I love this dish. Overall, in my country, cabbage and dishes will be very popular because they are simple and very tasty :)

[@extraordianarynails]

Your kitchen is so clean!!!

[@LeenaBaleena1]

This makes me miss my mums cooking soo much!! My mum is from palestine and we cook ours a bit differently. We call it malfoof and use pomegranate syrup for flavour.

[@luckydesilva6733]

Thank you darling . I always enjoy your recipes and the enthusiasm and the love goes into your cooking. Love .

[@kelseylizabeth657]

I made these with a mix of lentils, quinoa, and rice instead of beef. Cilantro tastes good, too, if you don't have any parsley. Yum!

[@roxanabocaniciu9897]

In Romania this is the nr one traditional dish, it’s called sarmale and it’s actually much more complicated to make, the original recipe comes from Turkey actually, they invented this. I love this dish a lot, it’s simply amazing and delicious! And I appreciate this video a great deal because one- it’s Laura’s ❤️and two : She made it a lot easier for me to follow the cooking steps and actually give it a try and it was crazy tasty ! 😋

[@am_400]

Laura, I have only recently discovered your channel and boy I am in love with it. Though I am a vegetarian but I even watch the NV ones and seeing your recipes I always pick up what to substitute meat with and it is always amazing. This one is also fabulous. I chose cottage cheese, a little potato to substitute meat and it turned out great. Thank you!

[@coolingwinds]

I have been searching a lot of these recipes and this one looks like it has the most flavor. I am going to try it!😃

[@YulchikLimerick]

This is a very popular dish in the former USSR countries as well. When i cook it I cover it with a lot of shredded carrots fried with onions and a little bit of garlic and then cover all with marinara sauce. The sauce becomes thicker and sweeter!

[@diannetabor]

That sounds delicious too!

[@rinoawoman]

yes Laura those are "gołąbki" in Poland:) and I love them, they are better on the other day when you fry them on a pan to make them warm, so delicious!

[@kalsifer09]

oh we have this in Greece too only we cook the rolls with just watter until it's almost all evaporete and we use the rest for an egg and lemon marinara, just enought to temper the eggs really! yum!!!

[@susanrsmith3701]

I have been looking for a tasty but easy cabbage roll recipe. This looks fabulous! Thank you Laura!!

[@lamyaozeir]

Thanks for the recipe! We traditionally make these in Lebanon, we call it " malfouf "! But we do not add any tomato sauce, just some chicken broth. And we eat it with plenty of lemon juice or pomegranate syrup yumyum SOOO GOOD I would be really happy to see u cook something Lebanese :-)

[@nrrork]

I have GOT to make this some time. I haven't had cabbage rolls since I was a kid. And the rest of the cabbage needn't go to waste-- I have a really great cabbage soup recipe my grandma used to make.

[@diannetabor]

Want to share the cabbage soup recipe? I would love to try it!

[@nrrork]

diannetabor I'll try, it's hard to give specifics because it's one of those things I've made so many times now that I just kinda play it by ear when I make it. It might not be the best summertime recipe, but it's great for when fall comes around again. 1 head cabbage, core removed 1lb smoked sausage 1lb carrots 2 green bell peppers 2 cans condensed cream of celery soup. Milk (I use whole milk, because that's just the kind of milk I like. Whatever you have on hand is fine) Slice up your smoked sausage, carrots, and bell peppers into small, bit-sized pieces. Slice your cabbage into 1-inch thick strips. Put the sausage in the pot first, to brown the pieces lightly and release some of the fat. Then add your carrots and peppers and do the same: you don't wanna let them cook completely, but just enough to make good use of the fat that came out of the sausage. Then set your burner to a low-medium heat and add your cabbage and two cans of condensed soup, but DO NOT add milk yet. I've had this boil over on me so many times before I finally learned that! Stir to combine, cover, and let simmer until the cabbage is softened and reduced, check it and stir occasionally to make sure it doesn't stick or burn. NOW add two cans of milk to thin it out, stir to combine. You can add a little salt and pepper to taste, but I would check it before adding any salt, because the sausage and the condense soup should give it plenty.

[@diannetabor]

Thank you! I cook the same way with recipes I've done for years. :-)

[@TheMarabest]

Laura, if you make them with pickled cabbage or vine leaves like the traditional Romanian sarmale, you don't have to add vinegar to the sauce. The rest of the cabbage in the traditional recipe is cut thinly and put one layer at the bottom of the pan ,then a layer of sarmale, then another layer of cabbage and so on...In the meat, the onion and the mushrooms can be sauteed previously for an extra flavour. We also add thyme, parsley and dill in the meat and also in the sauce. They smell fantastic. It's the traditional Christmas dish in Romania and are eaten with sour cream along with maize polenta. Yummi!

[@emma-maypalmer1040]

Hi Laura, thank you for sharing your knowledge, recipes and tips with the world. I look forward to making your new your new uploads and try to make something else of yours for my husband and I each week. Do you have a recipe for corn fritters that you could share with us? Xx

[@laila076]

I am Armenian and we make this A LOT...thank you for posting this, I will definitely try it :)

[@carolgreen9274]

You make it look sooo simple! Looks delicious!

[@TheBlondeyBoy]

I've never heard of cutting the stem right out. Although it seems to work. I've just shaved the hard bit of the cabbage stem to make it easier to fold. Love you Laura

[@irenescreamer1257]

Here in Greece we don't put carrot...and we do augolemono sause along with some gabbage stock from the boil.....its awesome please try it

[@diannetabor]

We always called them "Pigs in a Blanket" in my family. We used either ground pork or a mix of pork and beef. When we boiled the cabbage we always put in vinegar to help soften the leaves and give them a bit of a pickled flavor! Yum! Now I'm hungry for them. I've found if you use uncooked rice it just doesn't cook all the way and is too crunchy. I also put a little bit of water in the bottom of the pan to keep the "pigs" a bit more moist.

[@AGLA7903]

We have a similar dish in Georgia called "Tolma" and its really delicious! There are so many variety in so many countries of making it! Thanks Laura :)

[@MissMelethince]

In Serbia this meal is called SARMA :) Cabbage can be replaced by the grape leaves or with mangold. Thank you, Laura, for making something European ! Greetings from Serbia :)

[@stevecaddick1767]

For me personally, wherever it originated from I thank you. Laura you did a great take on this recipe, juicy and tender. I first tasted a dish similar to this in Germany but cooked slices of roast beef was used instead of mince meat topped with a beef & onion gravy served on a bed of creamy mashed potatoes.

[@pegjohnson7233]

Patricia w

[@Elle9228000]

OMG!!! I was just researching this recipe, happy to see yours because your recipes are always so easy to follow.

[@rudisit]

hi laura, first off all i wanted to say i love your videos! second, i suggest you to try adding more water to the marinera sauce and use the raw rice. it will probably take a little bit longer but it worth it! the rice wiil infuse the beautiful flavors from the meat and tha marinera, that stage will kick it to another level! lots of love from Israel

[@Pwrmsc1]

Wow it's a traditional food in Turkey! But I like "stuffed leaves" which are called "sarma" or "dolma".They're amazing you MUST try it Laura!

[@Buraion]

i looove cabbage rolls but completely forgot about them until just now! thanks for the recipe

[@cissyleighbottomly5551]

Here in New Jersey where I also live , I use Campbell's tomato soup and a tablespoon of white vinegar both in the meat and soup. Bay leaves also give it a good taste. You can mix Campbell's tomato soup with tomato sauce but I don't like the tomato sauce too much in this dish. Mine comes out delicious.

[@SilaDemirhan]

Wow, this is one good dish from Turkish cousine ! We ate that just yesterday :) the original is called "Sarma" which is a grape leave roll. I recommend that too ;)

[@ilovehandbags1]

I had no idea the polish make this, I'm middle eastern and we always eat this! Slightly different from this recipe but still the same concept, we make it with grape leaves too. thanks for sharing laura :)

[@cocoCiuci]

Yes Sarmale we make this to in Roamnia very yummyyyy , you can do this kind of rolls with grape leaves ...

[@Ivette664]

I first ate this at a buffet here where I live. Since then I've been dying to make some. They look pretty simple def gonna have to make em!

[@sdxcdwsfc8446]

Tnx for sharing keep it up dear it looks delicious

[@diannetabor]

You can also freeze the cabbage rolls too! Just cook the whole batch and you can freeze the leftovers for another meal. I wouldn't recommend more than a month in the freezer though. I pack them in packages for my husband's lunches during the winter and that way he has a warm lunch!

[@annemarie87aw]

Incredible we all have this dish! !!!!! Sarmale sarma sarmalaki dolma omg so many names....one dish

[@ivettekittyfamily]

And so much I’m gonna try the recipe. I have tried another one. This one is yummy.❤ Thanks

[@couldnt55]

you can use parboiled rice too. i like to put lots and lots of sour kraut in my sauce :) but i'm def going to try it w/ brown sugar next time

[@253greatest3]

made these the other day, with my own little twist and they came out great!

[@DeeMonaVanilla]

i have made your recipe 4 times already. Tastes little tart, sweet, comforting and is better after keeping it in the fridg. thank you Laura :)

[@MeeshanthG]

Thx! this is such a superb recipe!! tried it just 5 mins ago!!! YUMMY!

[@lizlopez2534]

Oh my goodness I am totally making this I love cabbage. They look yummy

[@roxyg07]

I made this yesterday but instead of using carrots I used corn. May sound strange but they came out really good. My picky teenager loved them.

[@YoungYouth6912]

i made this last week ....and now again today..easy and my kids love it..so easy and goes great with mashed potatoes..;))))

[@empathicchristian]

Oh Laura!!! Please redo this recipe the right way!!! Love you!!! Cook alot of your recipes

[@qtgrlhl]

American expat in Bulgaria here! A variation of these (sarmi) are also very popular here. So delicious!

[@aleeexisss00]

Laura you're such an awesome cook. I love you!

[@lauracavanaugh3642]

Laura! You are amazing! You make cooking seem so fun and simple and I love the way you explain everything in detail and have the ingredients prepared at the beginning of each episode! I watch you DAILY. Thank you! :)

[@ajmemeni23]

In a part of Croatia we call it "ARAMBAŠI" and they are made with pickled cabbage, and we use 3 different types of meat, and we don't put any rice into it, just a lot of onion and spices like nutmeg etc.

[@mrstellmemore]

I make them with raw rice. As well I add water to the sauce and rice cooks perfectly. I serve them with creme fraiche (or soured cream) and boiled potatoes. Super delicious! :)

[@franrl1959]

I love all of your videos. Keep on making them.

[@tanyatchounkovskii454]

Dear Laura, you're amazing! Have been watching your recipes for years. Thank you for all your hard work! 💛😘 I'm Ukrainian and love to use round arborio rice, soak in water for few hours, then add to your meat mixture. I find that it has the most perfect amount on starch for cabbage rolls. Also try adding a little bit of heavy cream to the sauce. It just makes the cabbage so much more delicate. Love you lots, keep up your amazing work!