Make Cabbage Balls NOT Cabbage Rolls | Chef Jean-Pierre

[@josephcollins6033]

Chef!! I do not care how long your wonderful videos are! Please tell us your stories!! And, THANK YOU!!!!!

[@SgtSjaak]

The culinary aspect introduced me but the love and kindness of this beautiful man made me stay

[@ChefJeanPierre]

Thank you 🙏

[@nixer8984]

"We are not putting a man on the moon, we are cooking." Classic Chef Jean-Pierre. Thanks for all the awesome techniques, recipes, and grins, You rock!

[@robertbrown6911]

NEVER NEVER NEVER stop telling us your many stories. They are every bit as entertaining and informative as your culinary lessons. I'm still waiting for a show on SPICES

[@canadianjaneoriginal]

yessssssss spices! including recipes for garam masala and zatar because why not.

[@KV-nh1ts]

@@canadianjaneoriginal and please don't have us buy hundreds of dollars' worth of spices, then tell us to throw them away in 6 months like everyone else does.

[@waltertx.6020]

@@KV-nh1ts I've been freezing the fresh herbs and spices that I've purchased. They seem to do very well in the freezer. I guess you would want to use only fresh in a dish where it is important to have fresh. As Chef says they keep 17 years in the freezer 😂👍

[@rmp5s]

I second this. That's one thing about the restaurant industry...spend any length of time in it and you get stories for days. lol

[@KV-nh1ts]

@@waltertx.6020 I think I've had a few things in my freezer for about that long.

[@AlmightyAphrodite]

Oh how I wish we were able to share pictures here, I'm really curious about others also making these recipes and sharing tips and tricks. I made stuffed cabbage rolls just last week. My dad used to get them in Germany in the late 80s when he worked there. The lady on the nearby farm was a German chef and he has some stories to tell about the amazing food they had there ❤ Just last year I got her recipe for the cabbage rolls, which looks a whole lot like this one, except for the shape, but I'll definitely have to try these balls as well! Last week I finally perfected them tastewise 👌 My dad still keeps in contact with her and her husband and he was so flabbergasted this time, he immediately felt like sharing a picture of the dish with them lol I am a bit of a clutz when it comes to the pairing knive and coring the cabbage, but my hands just aren't big enough 😅😅 My dad felt the need to take over coring it when he saw me fumbling 🙈 The chef makes it seem so easy! With the onyo as well, I never get the knive to go round so perfectly and its a sharp knive, so thats not the problem.

[@winmod70]

Jack is probably the best well-fed cameraman on the planet 😀

[@supergeek1418]

An alternative to blanching the cabbage is *freezing* it. Simply freeze it whole, then thaw in cool water, and peel off the leaves with your fingers. The leaves will all be perfectly soft, and ready to go.

[@ChefJeanPierre]

👍👍👍

[@irmaalvarado2360]

I love this man. The passion he exudes for cooking is beyond measure. His videos are educational, entertaining, and humorous. I’m at class with a world renown chef!!!

[@trishaspradlin554]

Your stories are NEVER boring chef!

[@AdrianaGyska]

Yammy Lucky Jack Can try all your lovely dishes 😂😂

[@margaretfriend7208]

The apron/ladle trick...brilliant!!! You never disappoint, Chef. Great video for an old favorite dish.

[@danielbeck9191]

I agree!! Kudos to Chef AND to his mother! She must have been a FANTASTIC Chef--and a wonderful person as well. Thank you for a great presentation!

[@sasr78]

Chef JP...never stop sharing your fabulous stories! Your fans do NOT mind long videos from you, good sir. All the best from #Texas Chef!!

[@lorigoodwin2841]

I made this for my husband and our best friend last night. Our friend said these were the best cabbage rolls he's ever had. They were the best I've ever had as well!

[@randalltom9750]

I made this years ago. Your results are “Amazing!” The biggest lesson I’ve learned from Chef JP, is the Joy of cooking, is in making others happy! “Whatever makes you happy!?” Is serving it to my guests! Thanks JP

[@wendyhannan2454]

Great comment ✅

[@michaelstusiak5902]

Being of Ukrainian descent I grew up with cabbage rolls. Thank you for giving me a great option.

[@faceomlette]

Can't get enough of your videos! You're, by far, the best cooking channel on youtube!

[@KorriTimigan]

I'm not the biggest fan of cabbage so I almost skipped this one. Thankfully I've learned never to do that with Chef JP! My girlfriend makes a delicious chicken chow mein with rice, so maybe one day I'll make her recipe for but I'll stuff it in the cabbage balls like this! It will be so amazing and now I can't wait to do it for her! Thank you as always, chef. You're always such an inspiration.

[@carlhenryjr]

We're never bored by your stories, Chef- it's one of my favorite ingredients for the recipe of your shows!

[@dorisyork7112]

We just absolutely love you and your cooking! My husband and I always look forward to your new weekly recipes. Never change for anyone-keep teaching and explaining for as long as you like! We have learned so many skills from you. We love your life too! God bless you Chef Jean-Pierre!

[@michaelsladek9819]

I totally agree chef. There is no greater pleasure in life than cooking for my family and friends. Thanks for another fantastic video.

[@danbien]

Here in Bulgaria we call this dish '''' sarma'''. It could be done with cabbage leaves or with vine leaves. But you put this dish to another level. Thank you chef Jean-Pierre!

[@crystalroseblue6760]

High my family has Greek and Scottish Irish Welsh French and far back a bit of Norwegian ( Viking) and even mid European... mixture I know..we call ourselves the fruit salid family ha ha ha But our tasts in food ranges ...close to Greek and Scottish Irish and European foods ....cabbage is used a lot and vine leaves use sometimes with mince etc we change the resepies according to the feeling for change .the variation is endless

[@Imonetone]

I have learned so much from your shows! I volunteer at a Men's Wellness Club, and I sometimes cook for the weekly gatherings. My cooking has improved tremendously, and I am getting compliments on the food. Merci Jean Pierre. Grazie mille.

[@Maplecook]

That is awesome that you volunteer like that!

[@david-rl2xx]

I find when I do these meals at the local community center, once in a while, I do a fine dining experience, with white tablecloths and silver candlesticks, I use his recipes and it goes done very well most, of the tableware I get at charity shops very cheap as no one can be bothered cleaning the silver, or they don't want odd crockery sets. The best thing is the volunteers dress up as waiters and the guests in black tie, if they have them, and bring some wine, and it's just a fantastic night, which is looked forward to with anticipation because most of these elderly men only get out a few times a year, and at Xmas, the police bagpipe band and sword dances come in and, it brings the house down, On most occasions, we ask the local supermarket to donate the food and last time the checkout people even came down and acted as hosts, It makes such a difference to the old people and gives the younger one the experience and joy of giving Keep up the good work, Talking saves lives

[@edstraker8451]

You're a natural born story teller chef. Don't stop with the stories. A child couldn't do it! Must try the stuffed cabbage too.

[@rolandpinette9946]

This looks wonderful, Chef Jean-Pierre. In my French-Canadian heritage, stuffed cabbage was a popular meal, however my mother did not use Italian sausage. It was always ground beef. I bet the spicy sausage is great. I'll have to revive mom's old recipe and substitute Italian sausage. I want to raise it to a whole new level! ;)

[@daniellel256]

Yes, French-Canadian also. Cabbage rolls with ground beef. Also lots of pies. Tourtières! Especially around the holidays.

[@waltertx.6020]

@@daniellel256 Same thing from my French grandmother who taught my mom how to cook, and Mom taught me 👍💛

[@rolandpinette9946]

@@daniellel256 Oh, meat pies were certainly a tradition here as well. Mom is gone. No one could ever replicate her meat pies, at least in my opinion, but I may be a bit bias! ;) I'm curious, what did your family call stuffed cabbage in French? We had a very unusual name that I've never heard anywhere else.

[@helenelevesque2974]

@@rolandpinette9946 Chou farci

[@lisabishop133]

@@rolandpinette9946 golabki?? When I was w my ex, his mom invited me to dinner and I got kinda scared lol. When I found out we were having cabbage rolls, I kinda lmao lol

[@mountainmover777]

Every time I see a cabbage recipe I think back to the first time I cooked cabbage.. in the middle of summer.. with the windows in the house open.. Big mistake! I learned how much flies love the smell of cooking cabbage and just how far away they will come from to enjoy it.. Add some pork to the mix and you could have a swarm of biblical proportions like I did. I would advise anyone cooking cabbage and pork to seal up your house good and tight before you start cooking it! I love this very elegant recipe! To me, pork and cabbage is a match made in heaven and It's no wonder that the 🪰loves it too!

[@davidbohrer5052]

Hello, I a m so happy I found your channel. I am learning all kinds of things. secondly, but not by much, is how relaxing and entertaining your presentation is. I appreciate your sense of humor. I love your message " we are not landing Men on the moon here. We are cooking and having fun" Thank you Chef.

[@stephengoldberg334]

Chef, unless it is too expensive, we all like LONGER videos with full details and your fun personality. Please, on TV I know why, but with your own, I don't care if it is 2 hours. We ALL want to hear the stories. Please don't say you don't want to say the video is too long. When making good meat, show us the timing for the vegetables and potato smash. You have recipes for those, but it is math and art to know the timing. What a great recipe! I will make it soon. I have doubled my exercise routine so I can have more. But I get more joy from seeing happy faces than eating much.

[@secretbrad9259]

Chef JP you put joy into the kitchen! Never stop the stories! Brilliant!

[@sandyg8794]

Hi Chef Jean-Pierre! Those cabbage balls look delicious. I will be adding this recipe to my folder. Thank you so much for sharing!

[@user-yi3so3ox1e]

I started making this recipe this morning before work and it was becoming clear that the cabbage leaves were not going to work out LOL. ( cluttered counter and watching the clock so I'm doing the '23 skidoo' so I could leave for work ) SO I MADE GOULASH! SUPER DUPER GOOD!!!!!! Rosemary, Sage, Red Pepper Flakes, Poultry Seasoning, Salt, Pepper. didn't have garlic on hand. I forgot to add cheese. Thanks Chef. I made a deconstructed version of this recipe. French accent: "SUPERB!"

[@ChefJeanPierre]

👍👍👍😊

[@edwardjtruskyjr1921]

With out a doubt, you are the best chief since my mother!

[@peninahkitty]

I miss my grandma's sweet and sour cabbage. She was from Poland. Definitely trying this version. Thank u chef 🙂

[@daleberry5288]

Chef Jean-Pierre, I have to say that making Mom’s recipe is always the best way to go. How could Mom ever give you bad advice? This stuffed cabbage turned out excellent! Thank you for the best recipes. My wife and I love your stories and we cook with you at least three times a week. Thank you for none of that Tik-Tac-Tok! It is the first time in 26 years that we are cooking together after a 33 year in the Army. The fun of cooking has brought us closer together. You and Jacque (I know it’s Jack) have really made something special. I loved the ladle and apron trick. It doesn’t surprise me that you have over a million subscribers. You guys are the best. Please keep telling us to hold on while you are grabbing something. 😅. We are slowly catching up on two years of your videos and they all smell AMAZING! My son took the mushroom sauce back to college with him because we freeze it for 17 YEARS! 😂. Keep it up Chef Jean-Pierre and Jack. You guys are changing lives. Best wishes and kindest regards.

[@maryshew9308]

Love your stories as much as your information about all the recipes and cooking techniques you share with us. Don't ever change, dear Chef. Thank you and God bless! ❤🙏

[@leeorndorff120]

Well I've been watching this channel since "feeding the duck" and "go to the playboy channel" was a thing, and I've gotta tell you that your stories are some of my favorite parts of the show. You keep on telling them chef.

[@gaylemamabutterfly]

Hi Chef . . . With my Polish and Ukrainian heritage I've made a LOT of cabbage rolls...even used fancy mixed rice one time and they were so good. Used a sauerkraut whole cabbage so no softening leaves. Yours is another yummy way that I'm certainly gonna give a try. JUST wish I could reach into the screen for a taste...looks so good. Thanks for this recipe. Take care.

[@Silver-cl2bd]

Thank you, Chef, for sharing the your stories with us. You are carrying your mother's legacy and also passing it down to us along with your legacy. Cheers! ❤️

[@iole96792]

This is a version of one of my favorite dishes, I'm going to try the filling and sauce! It looks amazing but mine probably won't be as pretty! lol 😄😄 Thank you, Chef!

[@stevestewart007]

I love watching you prepare and cook, as does my 17-year-old son. I loved your quote this morning, "We're not putting a man on the moon; we're cooking." 😊 You make everything look yummy, but most of all, FUN! Thanks for the recipe.

[@aprilarmijo6967]

ABSOLUTELY BEAUTIFUL CABBAGE 🥬 ROLL! BRILLIANT

[@vrod1a]

That’s cabbage “ Rolls “ on a totally different level 👍

[@brentwebber3412]

This guy is THE BEST. LOOOOOOOOOOOOOOOOOOOOOOOL

[@Tomatohater64]

I am half Polish and grew up eating this dish on a regular basis. Looks tremendously yummy, Chef. 🥲😋😛

[@markdziadulewicz6160]

I'm in the same boat being half Polish and remember stuffed cabbage from my childhood ...

[@fran2177]

Dear Stephen & Mark, I'm Polish/Ukrainian and I've never had stuffed cabbage like these, I can't wait to make this recipe. Looks like it will be a taste sensation! 🇵🇱🇺🇦. ⭐️🇺🇸⭐️

[@markdziadulewicz6160]

@@fran2177 even if you mess it up it will still taste great 😁 quality ingredients ìs a big plus and good luck 👍

[@fran2177]

@@markdziadulewicz6160 😊yep! Wishing you a merry Christmas 🎄 my friend ☃️🌟

[@markdziadulewicz6160]

@@fran2177 and Merry Christmas to you too 🥳😁

[@pennyanncase3648]

Thank you and your Mother for showing me an easier way to stuff cabbage.

[@PekkaKahvanen]

3:42 I like how you let the mince get the first layer brown and fragrant before you move it round the pan.

[@BiigDaddyDellta]

Chef, I made these over the weekend, and I am the talk of the town. At home, at work, and where I posted the pictures online. thank you so much I will make these for the rest of my life :D

[@SnackinWithSuper]

I've been watching you a lot recently! I love your energy and how you explain everything in depth. I learned a lot from you. I just wanted to let you know you're appreciated!

[@dnf7778]

I've never seen these in a ball before or done with sausage but they sure look amazing. Gotta try this one, thanks Chef

[@ashleysowers9904]

Good sir I can not imagine you in a restaurant because what you cook could never compare to what they cook ❤😊

[@sandrarini4552]

First of all, I NEVER thought chef would take my request of making golabki seriously!!! These cabbage rolls are definitely not like my Polish ones I make. But, Holy Smokes! They look delicious! Your videos always give me a new prospective on dishes! Thank you! I enjoy watching you create in the kitchen!

[@claudejgagnon5163]

Probably the best Chef I have ever seen...Merci Jean-Pierre pour ton talent and your sense of humour !

[@ChefJeanPierre]

Wow, thank you!😊

[@soniahannah8263]

It looks like a little crystal dome over it just by adding the garlic oil. Beautiful!

[@theastewart6721]

Exquisite! What a great technique for forming the cabbages! Your mom was a genius!

[@ChefJeanPierre]

🙏❤️

[@djnodj]

0:14 intro beat 0:51 don't tell anyone cause the ONYO is always number one

[@minkademko2335]

I love stuffed cabbage, Polish style, but this looks delicious 😋. Can't wait to try it.

[@jeannedowney8425]

Looks so delicious. I’m making this tonight. Thank you for making me laugh and sharing your recipes.

[@VintageFLA]

This looks great! I love the red pepper coulis idea with it. It might be fun to come up with recipes for different meat stuffings, lamb with mint leaves might be interesting.

[@christineberardi4694]

I like roasted red pepper and tomato soup by Pacific Foods and use it for a sauce.

[@Maplecook]

Faboooo ideas indeed!

[@natalieg.2598]

I listened to the show while driving and now that I am home I watched it and liked it.

[@carolleenkelmann4751]

Stuffed cabbage rolls have been a part of my life since I was 16. (That's quite a while here.) I always found them to be boring but the way you do it, dear Jeanne-Pierre, invites me into attempting this as an adventure, once again. The Italan sausage, the Prosciutto de Palma and the pecorino is going to take this to a new level. I love the tip about the Ladel used as a form for the cabbage. Good idea. I'm going to put 3x the amout of cheese and it is going to go on top of the Proscuitto followed by the stuffing so that when the ball is inverted to cook, the cheese will be on top and ooze down (hopefully) when it is cut.😛

[@lampham2954]

Yesss, this is exactly what i want to do! You read my mind chef!

[@sylvaingingras4457]

My wife and I can’t wait to see your new amazing meals weekly ! We probably have cooked 75 % of your awesome meals ! We learned so much kitchen skills also ! You are gold on utube Mon ami ! God bless you Chef Jean-Pierre ! Xox

[@JosephMullaney]

Superb. Mouthwatering. Excellence.

[@ScottLuvsRenFaires]

Those are the prettiest cabbage *not* rolls I have ever seen! Thank you Chef, and I thank your mama, too!

[@gallp13]

Wonderful dish, looks so so elegant on the plate and such an entertaining video. Thank you Chef ❤

[@aprilarmijo6967]

I love that you got time in their cabbage 🥬 ❤️

[@jmoodaachefjoe6368]

I love the addition of prosciutto JP! Shaping into a ball is a much easier process and really makes them hearty. The coulis is a nice little trademark!!!!

[@patrickdurham8393]

I sure wish this man had been my instructor in culinary school. I was learning to cook for the military and the instructor we had was some kind of industrial robot. I could have sure made some Marines day brighter with some good food and a good attitude!

[@J_Aaron_L]

Having my Polish grandmother's stuffed cabbage not many will rival what I grew up loving but I always enjoy seeing and trying different recipes. This looks awesome and I'm itching to make some.

[@Erp_Atre]

in Poland we make similar dishes called "golabki" (pigeons). We do it with minced pork meat with some addicts like a rice. About 25 years ago my parents neighbor roma or armenian family asked my mom for some vine leafs which grew in a garden. Next day they bring similar to our golabki dishes but with lamb or veal and instead cabbage they used that vine leafs. Great dishes, little spicy, hmm

[@kevinjustkevin7627]

Watched the video last night. Made this for my wife and I tonight. My wife loved it. The ingredients are what I wise for my Italian sausage and lentil soup as well.

[@thegreatgig8793]

Very Nice Chef, I love that dish, and also cabbage itself, The Romans made good use of it also, they used it for pain and other cures

[@DinainOH]

Chef did it again! Took a peasant dish and made it elegant! I now use that word in my kitchen...."elegant"!

[@kristinalopz1623]

So glad to see you make stuffed cabbage without drowning in tomato sauce. Now that's really refreshing. The prosciutto and cheese, excellent. I'll make this for Sunday dinner with some mashed potatoes

[@cr.d.9258]

My thumbs go up even before the start of the cooking. I know its gonna be superb. Thank you Chef. You are the best.

[@rogers906]

I just picked up a cabbage yesterday to make coleslaw. I think i will try this.

[@rogers906]

Ii checked my fridge. No italian sausages. Just a kielbasa. Can I use that?

[@CarolinaGirlCreationZ]

Thank you for making me place a grocery delivery order for tomorrow so I can make cabbage balls/rolls. One of my favorite dishes!

[@Idaho-tader-tot]

My fav..... I used to fix these all the time.. Thank you so much! I love your KZbin videos so much!!!! Thank you.. thank you!!!

[@edro757]

Pretty sure everyone will prefer you do tell the storys too....LOVE IT ....ALL!!!! GREAT JOB BROTHER!!!

[@johnford4877]

Chef.... you did it again... just amazing... your the best Chef on KZbin, not even close

[@cindyhale2098]

Chef, you are fantastic! My home cooking skills have been elevated to an entirely new level. Never stop making your fantastic videos!!

[@1988josip]

We called it here in Croatia sarma, and we put meat in sour cabbage and it s great dish for winter, vitamin C all over, with mashed potatoe

[@perryvanhook2647]

I want Jacks job! Because I know he gets to eat all these wonderful meals. Lucky guy! Another great one Chef JP. Thanks.

[@joanthompson6306]

The ladle/apron trick is much better than trying to remember the number of toothpicks I used to hold cabbage “logs” together.

[@ChefJeanPierre]

My mom always had the best tricks! 😊

[@emiliamartucci8291]

Just a heads up everyone, The stuffing is good, Just make sure that you fully cook the cabbage beyond the point where it pulls off the cabbage. I did not. It was near raw when out of the oven and my husband peeled it off the filling. 45min at 325* does not cook the cabbage. The red pepper sauce was delicious and a nice recipe to add to your repertoire! Lastly, although prosciutto will be part of my "last meal;' it will not be cooked. I added it here despite my reservations and it confirmed that for me - cooking prosciutto ruins it,. So this is worth making, You learn a lot. It is pretty on the plate that I will do it again, I scooped out all the filling and will use it as a delicious bolognese. Thank you as always chef.

[@ChefJeanPierre]

Great comment!, thank you for sharing your experience! 😊

[@GRC205]

you are the Best !

[@kathleenmacfarland1817]

Love your joy and fun and delicious culinary pizzaZ!!!!!!!!! Thank you ~ Love you!!!!! Another Yummy, delightful, dish!!!! Can’t wait to make cabbage balls for friends!💓💞💜

[@Mrs.Arado1980]

Chef, you’re never boring! Love your channel 😊

[@alexandergroppe448]

So much easier than rolling and cooking in a pot! Love the idea of the cabbage ball and will def. be making this soon! Thanks for another fantastic recipe Chef JP!

[@igaresh]

Chef, thank you and Jack for the great show!

[@patrickbowers8359]

Wow that looks delicious chef ill have to make this

[@aloha1005]

Chef! I love this! I will definately try it! By the way, i love your mom’s tric with the soup lapel! 😮 brilliant 🎉

[@yvangelist]

Merci Jean-Pierre! Fais moi signe quand tu viens au Quebec.

[@Spicy_Tiramisu]

I am here for the stories just as much as I am for the recipe. Thank you Chef

[@beanetricemcdaniel6853]

I have eaten stuff cabbage just once a German lady who was a neighbor made hers but over did it with the with Tomato sauce. She drenched it from the bottom to the top. I couldn’t enjoy it. And then she gave me a pan to take home …oh boy. That was my first and last time trying them. But it was nice of her. Because I love me some cabbage I could eat them twice a wk.

[@karlathompson3139]

Oh my goodness this looks fantastic. Cabbage rolls and stuffed peppers have always been my favorite. I haven't made them in years and I think it's time. Thank-you Chef for the trip down memory's lane and the stories you pass on

[@cjsnanny]

Oh Chef. I love watching you. I love your sense of humor. I don't want to Miss a show. I think you should do a show telling us your stories. You would never bore us. I am gonna make this for sure. Love you Chef. You take care.

[@Idaho-tader-tot]

Your recipe is a thousand times better than mine... Much more flavor!!! Wonderful!!!! OMG!! You are so funny... Thank you... Yes people eat first with their eyes!!!!! Thank you!!

[@linachennawi6748]

Don't worry about your talking i love the way you tell us about stories and recipes you teach us alot and intertain very well we love every thing you do ❤❤❤❤

[@kians8752]

We love you Chef Jean-Pierre, keep up with the stories!

[@tomproctor.archive]

Wow, those looks good. Who knew cabbage could be so elegant? That looks like a Wusthof Gourmet 8 Inch Offset Deli Knife you used to cut the cabbage ball in half. It's an important knife in the set with it's serrated edge, making it an all-purpose knife to some degree.