Make Stuffed Cabbage like the Pros

[@cynthialong688]

Goodness young man, what a well done tutorial with such a delicious final product. Your grandmama would be so proud. You have such a pleasant presence. I will be trying these. I think the addition of sauerkraut makes sense. Thank you now. 🎉

[@user-qw3hj3uh5n]

Glad you enjoyed it

[@steelydad5863]

Where I grew up in Philadelphia, we called it "prachas". I guess that's an ashkenzic/yiddish term.

[@debbiekeltz-wolk7691]

We made these on the weekend. When you cook them put a cookie tray underneath. The sauce won't drip and mess up your oven. Also use the extra cabbage on top.

[@Lagolop]

Yes, gefilte kraut is true enough but we called them holeshkes. We use tomato paste and tomato JUICE. Geshmak! Here is a hint; freeze the whole head of cabbage. Then when you need it take it out and defrost it. The leaves will all be wilted and ready to roll. No need to boil. Line the bottom of a heavy pan with any left over cabbage. Pick the roll in tight. Any left over leaves can go on top. Oh ya, we added schwartze fefer un wies fefer.

[@hagitterkeltoub9517]

dear Yossi there is no need to cook the rice at all it gonna cook full well with the cabbage any way great job תודה רבה על המתכון ודרישת שלום מישראל

[@beatricepogin575]

I made these when I was growing up and was chef for the family -but really had forgotten some of it-good to have rehearsal. I will try it your way too. Liked it that you put some sauerkraut in. We called it Holishkes. Please if you can, would like to hear your word. Gut Shabbes

[@user-qw3hj3uh5n]

Sounds great! Let us know how it goes.

[@atlenta1]

Thank you so much for sharing your recipe. I am Polish American and I love the addition of leek to this recipe.

[@dconlan69]

Great video!! I absolutely love that you talk to your ancestors!! Good on you. I will definitely be trying your recipe. Thanks.

[@sheteg1]

Leeks are a great addition ! Majoram (the herb) added gives it a nice smoky taste.

[@flicksteryo]

The recipe I use is from my Nona's Sephardic cookbook. The ingredients are slightly different, such as sautéed onion instead of leak, but the general spirit is the same. I prefer a bit more "saucy" as well, so I think that's where adding the water in with the tomato sauce comes into play.

[@kmorgan1488]

Leeks are probably more welsh. Many Sephardi hiding from the Inquisition became Welsh expats and some explored the New World with MaDog in the 1200's well before New Spain sent them to the Americas.

[@lheiser2]

Hello, I made your recipe of Stuffed Cabbage last night. I was the best I have tasted. This was a big hit with family and guests. Thank you.

[@yussiweisz1465]

Thank you! its the ppl like you that keep me going !

[@samuraichuck87]

I'm Ukrainian-American so these are a staple for us too. But i never put sauerkraut in the sauce :O Im definitely gonna try it next time!

[@Lagolop]

This is similar to my family recipe but my Ukrainian friends only filled with a rice mixture (maybe a tiny bit of chopped bacon).

[@sophiaghobadian2666]

You are right this one is the best reception which I have ever seen

[@johnadams9044]

You are the best!

[@eoghannp8619]

Yussi, if you read the comments here, that was a nice video, and certainly gave me some ideas about how to improve my own cabbage rolls (which I admittedly make only once in a blue moon). I like how you gave the various names for cabbage rolls: if you can, will you always remember to give us the Yiddish name of a dish? It makes it more haimish 😀. Many thanks, and keep cooking! E.

[@karencoelho6189]

Oh my goodness. Your video is the first one I've seen that uses sauerkraut. I love the flavor it gives to the stuffed cabbage. I'm Italian and that is how my mother made it growing up. Me personally I have to rinse the sauerkraut some because of the salt intake. I could eat it for breakfast, lunch and dinner. Cold even! LOL Taught my kids how to make it too.

[@yussiweisz1465]

Thank you!

[@Breezy-bv9te]

This is a new way of making stuffed cabbage. Definitely going to try it. Never thought of using a little sauerkraut. Thank you!!

[@valeriedflaum4217]

My favorite food!

[@gamerwhiz6847]

Looks so hard but so good. What a great recipe.

[@valentino-giorgiobellic-be5722]

i am crying the SEASONING!!!! YESS AMEN

[@darthvaper4776]

I love stuffed cabbage reminds me of childhood memories My grandmother Called it holibches

[@TheChef470]

Love it ! Your Mom would be so proud. : )........oh and I wish my oven was that clean lol !

[@kimmeise1098]

sauerkraut To the sauce GAME CHANGER 😯 THANK YOU , THANK YOU , THANK YOU 😋😋😋😋😋😋🥰🥰🥰🥰

[@joanashmore5815]

Wow, I could almost taste them. Thanks.

[@johnadams6569]

So much fun watching you prepare the cholopshas.

[@SarahLB234]

I know this was made 6 years ago but wow this looks delicious, making it tomorrow. My gran made them byt of course i never looked.

[@ChabadontheGO]

Yussi you need to make your own KZbin channel! Your very good on camera, great video 💯

[@user-qw3hj3uh5n]

he's about to release some new episodes, stay tuned!

[@THEmightyQUINN777]

I’m Polish American, we call them Golubki. I like to add mushrooms and to keep it keto finely chopped cauliflower instead of rice

[@NolaGB]

My mother used to make these and it was always one of my favorites. I would watch her, but that was maybe 60 years ago. If she had a recipe, I don't know, as my sister-in-law threw out all of her recipes when my mother passed away, BUT ... watching her, she did as you do and her sauce was pretty much the same, but didn't add any cabbage to the filling. Thank you SO much for your video. I look forward to making these ... it will be like going home again.

[@seanfurgessen5214]

I will stay with my bubbe’s recipe from vilna. Sweet and sour with raisins . Less patchky!

[@westmu8472]

Thanks Yossi, i will cook for my husband. Sure he will love it, love you and love me too hihi 👍

[@boredlawyer3382]

Two questions for your or any commenter: 1. I see you boil the cabbage leaves to loosen them. I have read that some freeze the cabbage for 24 hours instead. Any success with that? How does it compare with the boiling? 2. I see you used cooked rice. Some recipes call for using raw rice, which I guess gets soft with the meat juices. Ever tried that? How does that compare to using cooked?

[@stevebuzz3967]

Freezing the cabbage works very well. I never boil it.

[@CLARA3952]

lovely video

[@ritabrandow1318]

Like the great tips and thank you

[@annarusznica6778]

I'm Polish we call them gałąbki , I love them.

[@johnszablak9283]

Use some light brown sugar and some raisons with a little dash of cinnamon. A can of tomato juice works great too,

[@saralippman3294]

Sounds great. But, Yussi, shouldn't leek be checked for bugs? And parsley? As to the cabbage, I believe it's better to first freeze it for a few days, then defrost. Easier to check, easier to wrap: wouldn't fall apart. I would also suggest making brochos on EVERYTHING you taste, but quietly. Some people may think they have to answer omein , which would be levatola.

[@stevebuzz3967]

Freezing the cabbage works great, I never boil it. So easy.

[@TheJalapeno2010]

Yussi, I L❤️VE your cooking!

[@deerman420]

SWEET AND SOUR SAUCE: 1/2 cup packed brown sugar. 1/2 cup lemon juice ,1 can 15 oz tomato sauce.

[@johnzajac9849]

If you add dry Minute Rice, you can avoid the step of cooking the rice. The rice will cook inside the cabbage roll. 'Golumpki', 'holoptsi', etc. are very popular in Ukraine, Russia, and eastern Europe!

[@richardp5161]

Never made it with leeks - does it add some good flavor?? Also - freeze cabbage or blanch? or a combination of both, last batch had some tuff cabbage leafs. Have you ever cut the cabbage leaves in half for smaller rolls? I know they're better after being frozen too!!! thanks!

[@fiametayohannes3820]

Shalom Shalom Bravo.

[@growingtomatoesfroms]

Good job buddy, I can smell that great food. I'll be making it with a lot of tomato sauce too , and a bit of wine....cheers.

[@anonymousanonymous-qx7mv]

You need to roll with edge tucked in!

[@MrGtown22]

Mmm gonna try Shabbat Shalom 🍃🌸

[@JaceGilligancatcher]

Awesome vid

[@tamarakennedy4976]

Leeks must be immersed in deep clean water several times and changing the water frequently separating leaves to wash away all of the sand because Leeks are grown in sandy soil..

[@stormybear4986]

Yussi, you are so charming I really enjoy your videos. If I'm ever in your neck of the woods I'll definitely vist Snaps.

[@SpoonMe]

No eggs, raw rice. Add a box pacific creamed tomato soup. Life changing

[@chapter9388]

I should make a comment yesterday because I am from my father side a Jewish....those pots you are cooking in very fancy...brand?

[@mark91345]

How do you remove the dirt from the leeks when they are chopped into "rounds"?

[@ritalawson7020]

Rinse under the tap in a strainer

[@chelleweatherspoon2226]

Yum

[@adamchurvis1]

Yussi, I love your videos, but sauerkraut has no vinegar (acetic acid) in it. What you are tasting is lactic acid, which is the by-product of Lactobacillales that are part of the fermentation process.

[@jojomarie7446]

not necessarily :) Most store bought sauerkraut has vinegar because it has to be heat processed. Check the ingredients to be sure. And, Enjoy :)

[@adamchurvis1]

@@jojomarie7446 Most store-bought sauerkraut does NOT have vinegar in it. Real sauerkraut is alive, like the product he used in this video (that's Gefen, which has only the traditional ingredients of cabbage and salt, plus water to adjust pH, as it is fully fermented when it has finished maturing in the barrel or other vessel), and requires refrigeration. SOME store-bought pasteurized cheap-ass garbage sauerkraut you wouldn't want to feed your family and that was given insufficient time to ferment for profit reasons MIGHT have a small amount of vinegar added to bring pH low enough to meet USDA regulations for canning, but that is the extent of vinegar use in even the very worst "sauerkraut" an unsuspecting consumer might mistakenly purchase. He made a mistake, plain and simple, when he said "Vinegar taste" because even the cheap crap I just mentioned doesn't have a vinegar taste at all; it is a lactic acid taste, every time. Acetic and Lactic acids taste very different from one another.

[@rannysouza4865]

Fantastic!!!!!

[@macman3175]

Shalom Awesome!

[@marasilverberg872]

Please add the recipe so I know how much of each ingredient I should use. Thank you.

[@marasilverberg872]

I posted my comment too soon. I saw the recipe on your website. Looking forward to making this and many more of your recipes.

[@user-qw3hj3uh5n]

@@marasilverberg872 Yup, right here! www.kosher.com/recipe/stuffed-cabbage-recipe-3670 enjoy!

[@stamatioskatsoufis9846]

u the best

[@seamusmccaffrey4420]

You must half leek and wash it, it usually is full of grit.

[@markwayne804]

Vu is der flanken?

[@ernestpimlott]

Delish

[@markwayne804]

Velicha yid fun der heim nemt araine PARSLEY in their chulotzcha . Yuk miyus

[@johnjohn9639]

So far none of these recipes give you an idea ofhowlong to boil the cabbge.

[@MsElenafiona]

Chalopchis or chaloptzi in Russian

[@martinkayne9675]

Your Bubbe didn't make the best... Mine did! LOL

[@meshkamerusso9198]

baked rolls stuffed with chopped cabbage ,carrots , less meat more herbs.....cabbage in sour cream -- Russian sauce

[@eoghannp8619]

... but I don’t think that Yussi would prepare cabbage rolls with meat and a sour cream sauce, because that would be breaking the dietary prohibition against mixing milk with meat. He’d need to fill the cabbage rolls with something else instead, like a vegetable filing. Could be nice with chopped mushrooms as a filing, and then pour over the sour cream sauce. Bon appétit!

[@markwayne804]

Du Zul laygen di vine tzu det gefilta kraut mit der leak . 😂🤣🤣

[@ephie48]

שהכל נהיה בדברו...

[@shimueleinhorn6804]

Green apron please;)

[@elsiegraham6105]

65

[@algrap1954]

try mixing 2 jars of chili sauce with 2 cans of cranberry sauce and you will never use tomato sauce again, guaranteed.

[@elisawinter4520]

Marry me!

[@markwayne804]

Vu is der gedintzta tzviebelle? Ah huluptza un ken gedintzta tvibble iz nisht ken huluptza

[@hajarkriauciunaite400]

Were is carrots were is onions 😫

[@mrswilliams97]

Would’ve been nice if you had placed it in a plate instead of a bowl so we could actually see the end product. A close-up shot of what it looks like would be helpful.

[@raquelmerlo779]

AbsolutelyAdonis I know. I was confused. I expected him to show the final result and zoom in the meal. I was particularly interested in seeing the consistency of the meat. I assumed that adding eggs to the preparation would make the meat hard and I like it loose and soft. The choice of bowl was not the best.

[@NS-Nhac-Tho]

AbsolutelyAdonis “

[@NS-Nhac-Tho]

Raquel Merlo l

[@jasonsmith7416]

Leaks? Really?

[@DG-hs3iv]

ביסט פיינע נייעס האלעפצעס

[@pattyk101]

"...and then you get some Americans who call it cabbage rolls" Did I detect a hint of disdain in your voice? Aren't you an American, too?

[@pigeonsquirrel4040]

Omg! You put a ton of salt in the meat! In the sauce! Not to mention salt from sauerkraut! Salt in water when cooking rice! Yikes!!

[@markwayne804]

The cabbage should be frozen to soften you don’t heat it up in a pot 🤦🏻‍♂️ Er veist nisht vi tzu machen chuluptzas

[@markwayne804]

Uch who puts leak in stuffed cabbage. You clearly don’t understand how to make a traditional chulupcha from the alte heim. You don’t cook them in a n oven . You need to cook them for 12-17 hours in a pot with Mach bones . This is a weird harryish stuffed cabbage

[@rickcoffman8624]

Never, ever add sugar! Ruins it!

[@chapter9388]

Yossi my cabbage rolls recipe is totally different than yours...never cook the rice before...no garlic...you sauté the vegetables with very fine cut bacon....nooo rollem like that..👎👎

[@tamarakennedy4976]

You licked your hands then touched the cabbage without washing your dirty hands. That my friend is a reason to pack a lunch when invited to eat a meal you prepared...now if your wife was watching off camera we would have heard an exclamation then a thud because surely she would have fainted from the sight of it...oye veh...where is your lovely wife? No thank you for your saliva is not bothersome to you but its another story to think of someones husband licking their hands then preparing a meal you and your children will take part it. Especially when we are so aware of Kosher and clean unclean...what is this double standard..imagine the talk the word would be on the front page of the local newspaper local mans wife caught licking her hands then without washing or putting on gloves the woman prepared the food for her dinner gathering...nor did she tell anyone before serving that food in case they would want to know if someone with their dna their bodily fluids are now in this food that they are about to ingest and receive into their body...very unclean! Indeed.

[@chapter9388]

I apologize you don’t eat pork...sorry

[@user-qw3hj3uh5n]

that's right, we stick with kosher on this channel! no worries.

[@StuartRogoff-o4o]

Not kidney healthy

[@markwayne804]

Sour Kraut 😂 yuk 🤮🤮🤢

[@anitathompson5645]

Thanks for sharing have a blessed day today in our Lord God Almighty savior Jesus Christ bye

[@davidgarfinkel7033]

Anita Thompson no one watching a cooking demonstration from an Orthodox Jew wants to hear about that dead carpenter

[@crankyinvestor]

MUCH TO RELIANT ON TOMATO PRODUCTS - you can't make the cabbage "sweet-and-sour" or savory if the predominant flavoring is tomato!! Tomato sauce is an American addition to the dish, as Polish or ukrainian cooking never even had tomatoes