Stuffed Cabbage / Chou Farci - Bruno Albouze

[@raisalittaua9751]

Omg! This was my exam dish during my intermediate course in le cordon Bleu London. You made its so fun and easy till the end. It was one of the most nerve wracking 2 hrs of my life 😆 I love all your vids. They are all informative and entertaining to watch 👌👌👌

[@Sahil-wy8wd]

I had it in one of my assessments in Le Cordon Bleu Melbourne in superior and later in restaurant service too !

[@supermegazeldaland]

This guy is so extra I love him

[@aveaillium8754]

Same!

[@ds15ful]

I'm glad that you do. I love him too, but he isn't extra he is teaching us high French cuisine. The very same one in michilline starred restaurants. He used to work in a very famous French pastry shop and then in michilline kitchen as a pastry chef. So it makes sense. I've personally cooked a French onion soup based on a michilline restaurant and it takes about a day and a half for it, but it tastes like nothing else I've eaten.

[@supermegazeldaland]

@@ds15ful by extra I mean his personality, he comes off as a very passionate and a little over the top and fun.

[@BrunoAlbouze]

ds15ful Michelin ⭐️⭐️⭐️

[@sowkhyaj5087]

Nice

[@poshdelux]

in Russia I grew up on stuffed cabbage for most part, just not like this. Chef just took a simple dish and elevated it to a 5 star worthy meal ! Boom !

[@МихаилПопов-м9н3й]

Именно так)

[@beepot2764]

Aw this makes me think of my mom. She loved stuffed cabbage! I've not had this dish since before she passed ❤️ looks delicious.

[@prodigalflower1178]

You took a well known recipe and justified why it should be made by every household on the planet, ESPECIALLY during this EPIDEMIC 😷 CRISIS!!! I think I’m in love 🥰 🤣😂🤣You ARE theee man of the year!!!

[@GamingSiblings2]

The words of the day : when u call someone mon petit choux that means a lot and I definitely do !

[@gobbidimerda2496]

Where I live in Italy, Piedmont region, it's called "capunet" but it's a roll made with a single cabbage leave. Anyway this recipe incredible and the final result is astonishing. People who dislike your videos must be subhumans or jealous chefs

[@ThydaCookingTV]

it’s really amazing

[@insekta1701]

Lovely!! My mother used to call me ‘Mon petit chou’ when she was alive, even when I was in my mid twenties when she was alive still, she still called me that.

[@shyamolisarkar]

😘

[@MichaelKaykov]

Stunning attention detail, both in the cooking AND video editing/filming.

[@BunnyFett]

I love cabbage. I would forever love anyone that made this for me. Maybe I will make it some day.

[@kylereese968]

thats looks incredible, you sir are a masterchef

[@warmwoolsoxgood4559]

Artistry. With a cabbage. And talent. Bravo. A beautiful thing.

[@jean-pierrecharbit5934]

Superbe recette ! Il n'y a pas que les Français qui cuisinent le choux... Merveilleux légume, même si les enfants n'aiment pas trop (surtout quand les parents ne savent pas le cuisiner). Chez nous, le choux a toujours eu une bonne place à table... Bravo pour vos recettes !

[@wk5020]

Made this tonight. My wife said, "It is unbelievable." Thank you, Chef.

[@roposso421]

OMG Ca me rappel exactement le chou farci que je mangeais dans mon village back in France ... you are not a chef , u are a kitchen artist , thank you so much for your videos , j’adore ce côté humour au 3ème degres ... great videos , great recipes... I’m gonna try that recipe ASAP Thx 🤟🇺🇸🤟🇺🇸

[@ΠαναγιωτηςΠαπας-π7η]

I did the recipe today, the only exception was the cheeses that i skip. Absolutely amazing. Please dont skip any technical step my friends :)

[@cookingwithnonsi]

I like the chef more than the meal

[@mayankshah7005]

*This really is the real deal!*

[@paulacamelia5147]

Great! In the countries of East Europe and around the Black Sea ( Roumania,Turkey), in Greece ... the cabbage rolls "SARMA", "SARMALE" take a long time to prepare, one by one ... But your idea is great, great. You fill everything in a big cabbage and we save a lot of time. Thanks chef! And it also looks spectacular.

[@robertlyons9226]

This man's skills are off the charts!!!

[@RealPortgasDAce]

MY CABBAGES!!!!

[@princeomkarp]

Holy smoke... coolest dish i ever saw.. will definitely try making it..

[@amiravanderbeek3779]

Monsieur Albouze : vous êtes un artiste...! Incroyable.

[@KimNabi_cat]

Give this man a paper bag and he will still turn it into the greatest dish in the world.

[@alejandra49348]

Bonsoir Monsieur. J'ai fait le choux farci selon votre recette, mes invités ont beaucoup apprécié Merci pour avoir partagé votre recette. ⭐⭐⭐⭐⭐

[@EnriqueGonzalez-jb1zi]

I enjoy your videos very much !! Excellent chef !! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@therenaissanceredneck8825]

Bruno, you just got yourself a new follower. Very impressive video structure. Great voice over (encouraging tone). Easy step by step instructions. For even those that are terrified to touch an oven. Can feel confident in making this dish. They would have no problem winning over the most skeptical mother-in-law.😉

[@cametochina]

This amazing recipe looks expansive than caviar 😍

[@trivialnonsense]

Your savory dishes look so sculptural. You are a pastry chef at heart.

[@Bageera63]

I grew up eating savoy cabbage as a dish called wirsing. This looks good!

[@lispmachine9687]

I knew I really liked you for your cooking, but when you said: "Tranquilo Papá.." well, it was great. Greetings from Buenos Aires!

[@miasounirvana385]

Le Chou word never sounded fancy until the star Bruno said it... you keep on inspiring us definitely trying this recipe.. we'll never get enough of you Bruno Bless you...

[@ayodyaperera4938]

It’s amazing 😉 Wish I could taste that 😢😔

[@afro500]

In Poland this dish has a different shape, but is similar and it's called as "Gołąbki" ;)

[@yakeosicki8965]

To nie jest tylko polskie danie, ja wolę te robione na Węgrzech, używają surowego ryżu i mięsa doprawiają zawijają i duszą w kiszonej kapuście, są dużo lepsze od naszych polskich. Zresztą tradycja zawijanie czegoś w liście jest powszechna w Europie i nie tylko. Na południu zawija się w młode liście winnej latorośli.

[@GlebRysanov]

afro500, in Ukraine, there's a smaller version (just for one cabbage leaf), it's called "golubtsi."

[@janinamijo1349]

@@yakeosicki8965 To nie jest danie ani polskie ani wegierskie. Ono wywodzi sie z Turcji i rozpowszechnilo sie po calej Europie. Turki i kraje balkanskie robia je z kiszonej kapusty, ktora kisza w calych glowkach. Nie znaja golabkow ze slodkiej kapusty. My natomiast nie znamy z kiszonej, jak rowniez Niemcy i Austriacy. Kto lubi golabki delektuje sie obydwiema wersjami. Pozdrawiam.

[@yakeosicki8965]

@@janinamijo1349 ha ja mniej więcej o tym pisałem, nie jestem przekonany co do tej Turcji, bo podobne dania występują i na Kaukazie i w basenie Morza Śródziemnego, gdzie zamiast liści kapusty używa się liści winogron. To tak jak z pierogami, które w różnej formie są rozpowszechnione w wielu krajach, a przywędrowały z Chin.

[@yakeosicki8965]

@@janinamijo1349 Charakterystyczna dla kuchni: greckiej, tureckiej i azerskiej. I to temu ostatniemu krajowi przypisuje się miano ojczyzny gołąbków. Co zostało potwierdzone przez UNESCO. W 2017 roku azerskie dolmy zostały wpisane na listę niematerialnego dziedzictwa UNESCO.

[@deda118]

Never seen anything like this before. Excellent!

[@SN-hg6bx]

Awsome recipe. Note to self....use Savoie cabbage idealy, don t forget the garlic when cooking carrots and onion. 😂. Place your cabbage leaves stem UP before adding the stuffing. When cooking is done, for those fines gueules who don t appreciate much mushy cabbage, brush with olive oil and char in hot oven !!! et le tour est joue. I added a little cream 35 pc to tomato sauce. Mmm mmm goodness!!

[@nalinir5092]

OMG Bruno!!! I am in looooove!!! 🥰🥰 With that stuffed cabbage 😆😂 Looks sooo guuuud 😋

[@TheSido26]

Comedian actor and chef ,I want to see you in a movie. Petit chou bon nuit.

[@SN-hg6bx]

Albouze......Bruno Albouze🤣

[@gabyaviles1396]

Tranquilo papá 👌 Español . Saludos de México.

[@JustMe-gd3ix]

Yo Amo Tus Recetas y Tu Eres Adorable. Gracias Por Compartir Tus Geniales Consejos De Cocina De Alto Nivel. Eres El Mejor. 😃😍💟🍽️👏👏👏👏👍👍👍🥇

[@elifkavs4746]

I love the way of cooking and talking, it looks so delicious

[@grenier70]

Omg... a cabbage roll brought to the next level! ❤️. I’ll be making this masterpiece 🥰

[@baldorigami]

Everything you touch turn into a magnificent work of art. You are a genius!

[@D3w10n]

Mon petit chou?! I KNEW IT! HE IS THE SPY!!!

[@varunjacob6768]

Cheff, you are an inspiration.

[@ThydaCookingTV]

Amazing chef

[@ggkpopcurator6292]

I recently did Russian cabbage rolls and the family loved them, I have to do this version next time, looks amazing, thanks for the recipe ❤️

[@QF756]

My mom really like Bruno Albuz shows 🙏👍😄

[@BrunoAlbouze]

My son!!!

[@eneasgascaleon8564]

my new mantra: Tranquilo papá es mas facil

[@jackiejanetm]

You are an incredible artist!

[@medboudia693]

Wow vraiment c'est magnifique et super recette, aussi j'aime bien ta façon de parler lorsque vous préparez vos recettes , merci beaucoup chef.Bouchra de L'ALGERIE

[@roku144]

I didn’t think I’d ever hear Chef Albouze say « Dude » hahaha

[@digonmigon6588]

Everything Bruno does look always delicious!

[@HerrAl5ama]

"Tranquilo, papá, es más fácil" 😎

[@mariadorame6416]

Delicious succulent recepy.😋😋😋😋😋👍👍👍👍

[@jameslatraverse7040]

Bruno, this was outstanding. I modified to use Italian sausage instead of ground pork. 👍👍👍👍👍

[@لوجيجو-د5س]

محشي الكرنب عندنا رز خضره بصل صلصه صوابع مرقه موحوح ناكل ننام 😂😂😂😂

[@Kristina-mm9ih]

I need this in my life!!!

[@AlmazB]

That is complete awesomeness. When I move and my new kitchen is done I'm going to replicate a lot of your recipes and post it on my IG page

[@maureennochannel]

I love the very end when he's all smiles then the smile is gone cuz he gonna dig in to that cabbage serious.

[@katerynasogolova8250]

Brilliant, as always 💎💎💎💎💎 God bless you, sir!

[@Kimpo2000]

Who else loves the spanish?

[@JehovaRaah3]

I must make this. I love cabbage.

[@__seeker__]

Very cool and creative concept for preparing otherwise commonly considered “boring” food. Nothing boring about this dish at all. I know Chef Bruno is a Master, and I am not, but I wouldn’t added something like turmeric or saffron to the stuffing mixture to avoid that somewhat unappetizing grey color in the final product. For such a visually impressive and fun dish, I think the color should reflect that.

[@ceeceepollidore7226]

Mannn !!! I can understand you ,!!!!!you are great chef , formidable ,mon chef

[@shyamolisarkar]

mouthwatering will substitute pork for 🐥🐥🐣

[@salihaharzallah8682]

Bonjour expliquez-nous en français s'il vous plaît, merci beaucoup chef👍👍👍👍👍👌👏🏼💐🌺🌺🌺♥️

[@bcBaochau]

so yummy ! Thank you for your food ♥️

[@jackiejosephs1]

BRUNO ❤ I LOVE TO WATCH YOU WORK! BRAVO 👏👏😊

[@grappabionda]

J'adore ton style, il n'y a pas de motos superflus et c'est apprécié.Mercie

[@chefmayi70]

what an honor. FIRST. Thanks Bruno. We learn a lot from your cooking!

[@Maimitti]

bah moi ... mon "chouchou" c'est Bruno - à l'état naturel (pas besoin d'être "stuffed" ! ) - en tout cas cette recette est magnifique !

[@52dddful]

Saw this recipe on the anime show "Food Wars". It's funny how he popped up on my feed. Great recipe.

[@christinae3212]

You are becoming my new favourite, my friend. Merci!

[@rubybhargava5188]

Brouno sir you recipes very innovative..yes i like and follow your recipes.special thankyou

[@4shehadeh]

Looks amazing ! Thank you

[@sumirahsumirah5986]

Look delicius....😋😋😋 ❤❤❤from Jakarta Indonesia

[@MOOMOO2728]

Now that’s stuff cabbage done right

[@hjunior7559]

Who else came from sous vide everything 😋

[@laurencecadet9996]

Chef Bruno Albouze vous êtes sensationnel, super j’aime vos recettes 👍😊

[@splittersplitter1217]

Bruno, I love it! 👍👍👍❤️❤️❤️

[@guligulli6926]

HELLO AY FROM UZBEKISTAN👍🏼

[@johnsmith-gk4td]

Chef, that is a work of art!

[@dirtyunclehubert]

"dude, i'm gonna eat the whole thing." dude, i'll gladly join in!

[@ethancardinal1876]

Wow❤ love you Bruno.. easy to follow and amazing healthy stuffing

[@Mrs.VonChin]

Yum!! I am totally going to make this!!!

[@joycabrera461]

This looks absolutely amazing, Bruno! I am defo making this for next dinner. Looks really doable! Just a few more and we will get to 1m subs!

[@TheBelieveit1]

And now you made me hungry

[@gme5400]

Wow! That looks amazing! I will try that very soon, thanks!

[@LaFanfanTulipe]

Le gros chou me plait beaucoup. Je vais essayer de le faire moi-même. Super. Merci.

[@crb2222]

Chef, you've got an awesome accent! And the stuffed cabbage looks so tasty 😍

[@lowhuiphing]

Thank you Master Shifu! You are the best!

[@edwinakemp8554]

That is the most beautiful stuffed cabbage I’ve ever seen! I hope you didn’t eat it all though 💨💨💨☠️🤭😷😂

[@Brightlife620]

Handsome recipe and a Handsome Man!

[@biancahotca3244]

Oh, I really have been wanting to make this recipe. I'm so glad you made it. It was in a French movie. I forgot the name. It was a woman from Perigord that made it for Pres. Mitterand. This is the kinda food he wanted, I think his favorite recipe. I loved that movie. But that chou farsi that chef from Perigord made for Mitterand was made salmon, that's why I was a little confuse as to why he made it this way. But hey, you can make it any way you like it.

[@danieljohnston4272]

If you freeze the whole cabbage,then let thaw completely, it's an easier way to blanch the cabbage.

[@danieleprevost4248]

Un superbe chou qui doit être délicieux et bien équilibré bravo chef et merci

[@6Diego1Diego9]

he really is the real deal...

[@kns1974]

Спасибо это чудесно. Такого я ещё не видела.

[@souadsaadalah685]

،bonjour c'est délicieux repas 🙋 💞👍

[@gracejorgensen8261]

Look really delecios...I really injoy watching your videos