8 Cabbage Recipes Full of Flavor


Keto Reuben Cabbage Rolls Recipe

Video taken from the channel: RuledMe


Healthy Keto Friendly Cabbage Rolls Recipe By Healthy Food Fusion

Video taken from the channel: Healthy Fusion


Christmas Red Cabbage | Jamie Oliver

Video taken from the channel: Jamie Oliver


How to make Cabbage patties

Video taken from the channel: The Cooking Foodie


Cabbage Rolls / Polish Gołąbki Easy to Follow, Step by Step Recipe

Video taken from the channel: Jenny Can Cook


One Cabbage, Four Recipes

Video taken from the channel: My Name Is Andong


Healthy HUMMUS Recipes – 8 Crazy Flavors!

Video taken from the channel: Mind Over Munch

Cabbage is inexpensive, healthy, mild in flavor and can be prepared using just about every cooking method imaginable. It’s easy to get creative with this leafy plant; here are nine ways to. This flavor-packed red cabbage and jicama slaw is a great recipe to keep in your back pocket as it’d make a most excellent topper or side dish for. Since I use smoked turkey, and it’s packed with flavor, I don’t need to add a whole lot to seasoning this cabbage dish. I have to be honest with y’all, this is one simple cabbage recipe.

It’s not really time consuming ( cooking the turkey takes the longest), and its fool proof. Cabbage isn’t always the most exciting of vegetables, but it’s super healthy and can actually bring a lot of flavor and texture to a meal. Read on for eight of our favorite recipes that feature cabbage. No.

1: Sweet and Sour Cabbage with Meatballs. Chop cabbage as for slaw, add chopped like). Blend well. Pour over salad, toss together. Chill.

Best when made 2 to 3 hours ahead of serving. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible.

If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2. Look through our best cabbage recipes for dishes like cabbage rolls, crunchy coleslaw and more. The juniper berries are an addition that I learned after many years of cooking this recipe and adds a special flavor to the cabbage.—Grace Voltolina, Westport, Connecticut. Get Recipe. Take the unusual salad above from David Bez’s salad book, where red cabbage is mixed with squid, carrots, chives, olives and sesame.

Red cabbage also works surprisingly well with fish from oily salmon to white fish like halibut. Try Martha Stewart’s recipe for crisp salmon with braised red cabbage and mustard sauce for or a tasty mid-week. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.).

More Slow Cooker Recipes. If you love Chinese inspired dishes, then you should also check out the lion’s head meatballs. They’re delicious meatballs that cook in a flavor-packed beef and soy broth.

There is also a generous amount of cabbage that goes great with the oversized meatballs.

List of related literature:

In a large bowl, combine the apples, cabbage, carrots, chard, parsley, vinegar, lemon juice, oil, honey, and salt and pepper to taste.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

Note: The cabbage recipe yields up to 3 cups of delicious sweet-and-sour slaw, but you will only need 1 to 2 cups to top the lettuce wraps.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Stir in cabbage, vinegar, brown sugar, salt, and pepper, cover, and simmer, stirring occasionally, until cabbage is tender, about 11/4 hours.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

For the sweetener we used brown sugar, which we then balanced with fruity cider vinegar, which complemented the cabbage.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Meanwhile, prepare 4 cups of finely grated raw cabbage (or, if you prefer, 3/2 cups of cabbage and “/2 cup of grated carrot, onion, and green bell pepper).

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

For crisper cabbage, add it in the last 5 to 10 minutes.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

The Hearty Red Cabbage Slaw requires chopping cabbage, carrots, cilantro, and an apple in a food processor, then tossing the mixture with chopped nuts, pureed avocado, salt, pepper, lemon, lime, and garlic.

“Boundless: Upgrade Your Brain, Optimize Your Body & Defy Aging” by Ben Greenfield
from Boundless: Upgrade Your Brain, Optimize Your Body & Defy Aging
by Ben Greenfield
Victory Belt Publishing, 2020

Place small amount of this mixture into each cabbage leaf.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Combine the shredded cabbage with the spice paste and lime juice.

“Usha's Pickle Digest: The perfect pickle recipe book” by Usha R Prabakaran
from Usha’s Pickle Digest: The perfect pickle recipe book
by Usha R Prabakaran
Pebble Green Publications, 1998

While vinegar mixture chills, toss cabbage with sugar and ½ teaspoon salt in separate bowl.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Thank you for posting this, I asked my husband to buy celery and he came back home with a fucking huge cabbage, now I now what to do with it.

  • None of these are technically considered hummus…they’re just dips. Especially if you don’t use chick peas, then it’s really not hummus it would be a bean dip with different flavors

  • Well I’m allergic to chickpeas so I really don’t care if people think it’s hummus or not. Haters can hate and I am still going to call it hummus and eat it.

  • half of shred cabbage only for pickle food? Come on. Guys, go back to where shred cabbage and carrot. Add soy sauce, sesame oil, white pepper powder and some oyster sauce. Get some wonton skin( or make yourself with Anton previous video). And roll it out a little bigger and thinner. Put your cabbage fillin and roll it to a tube envelope. Deep fry them into shape then re fry again in to gold color. You made a home made spring roll.

  • Is it still keto if it has that much meat tho.. Or I guess this recipe just goes more to the low carb approach. Interesting recipe btw.

  • Hey Andong, I see you have a fabulous cast iron skillet over there. Could you make a video about cast iron maintenance/seasoning of cast iron pans?

  • Wow! Those look so delicious! I’ll be trying the green goddess and the chocolate ones. Thank you for always coming up with yummy recipes.

  • Happened to have half a head of cabbage leftover from making corned beef and hash for St. Patties. The dumpling recipe was a great way to use it up! Used a sweet potato and Korean red pepper powder as substitutes, but still tasted great!

  • I dont really like saurkraut or coleslaw, I prefer kimchi, so your makeshift kimchi/coleslaw looked good. Its basically spicy coleslaw and easier than real kimchi.

  • You Jenny for the most part I love your cooking shall we say 90% because you came from a country that or at least you were educated by parents who came from a country that knows how to cook! But when you try to do gland Hospital style variations of. Food it doesn’t work! You forgot to put bacon when you were sitting the onions and garlic if you don’t want bacon you can put him it’s leaner but it has to be smoke so he has that flavor! By the way I’m Croatian so I know all these ins and outs!
    Got to come and I wanted to make is you have pierogies but Trader Joe has gyoza and many variations much simpler and I would say more tastier asparagus a basically mashed potato boiled with a bit of filling inside or popping of some kind on the outside! You should do some gyoza from Trader Joe’s the pork they have the chicken and they have the one with prawns and also just vegetables they take 5-6 minutes low heat cook time on the stove in chicken stock is what I use cuz water has no flavor now if you want to use vegetable stock that’s okay too! Happy eats

  • Great video. I’ve been watching and admiring your work for awhile but it’s tough to comment cause I’m using my FireStick which doesn’t have that feature. I’m a fellow foodie and enjoy your work. Thanks. Or Danka

  • Beautiful
    Your Egyptian friend
    I follow all your videos
    Could you follow me please�� https://www.youtube.com/channel/UCQWM198cknAy7TpRe6LWOZg

  • the dumplings can be easily be made more diet-friendly with the addition of silken or soft tofu! just mash until the tofu becomes a paste and combine with the cabbage fillingggggg and if you’re keto than yes sourkraut but otherwise any dressing that is light in sugars is perf!

  • Thank you for sharing this recipe can you plz upload more recipes for ppl trying to eat healthy.
    I want recipes with low carb, no fat.

  • I love cabbage. I like it boiled, steamed, and shredded. I like it as a cabbage roll. I like it as sauerkraut. But I hate coleslaw. I don’t get it.

  • The Cabbage Dumplings remembers me of korean barbeque where grill the meat, put it cabbage together with onion, rice etc and eat it exactly after we created it. <3 soooo good

  • Omg….amazing recipe. One more recipe added in my weight loss diet chart. Thank you so much food fusion. Lots of duas and blessings from my side. Thanks a lot for the recipe.

  • Dude you should try the “开水白菜” like u said in Q&A lots of people love super complicated recipes, and this is a cool food with interesting philosophy, it might be enjoyable for you to doing it and it will be entertaining at the same time. So maybe put that on the list, cuz the virus is going on, safety first, hope German can recovery fast like China. Love your channel

  • OMG I am the local American over here in Germany. I been tearing up cabbage recipes for my friends here!! You are so right you can do so much with it! LOL Thanks for the post!

  • Home Hit this winter: Fine shredded cabbage lightly salted, add shredded mango and a yellow chilli. A little white wine vinigar, sesame oil and peber….

  • Check out the middle eastern take on stuffed cabbage leaves man. It’s really good. We boil the whole cabbage and start separating the leaves one by one as they get soft. You then fill them with rice, finely chopped onions, chopped or grated tomatoes and lots of herbs (in Egypt we put a lot of dill in this) and whatever spice mix you like. Some people also add minced meat to the filling. You then stack the filled cabbage leaves in a pot and fill it with tomato juice or water or stock (or a mixture of all) and cook it slowly for at least an hour until the rice is cooked and the cabbage leaves get very soft and a bit darker in colour.

  • What the heck is with the other language, it’s confusing and distracting. I had to watch it 3 times to see everything in English. Please don’t do that other language on top of English language. I still didn’t get all the spices used.

  • I have not seen Jenny in years!! She was a staple on PBS for me for a long time. Love you Jenny and glad to have you back into our lives.

  • This was delicious and easy to make. I made it low carb subbing the flour for almond and adding 1 tablespoon of coconut flour because I forgot to drain my sauteed cabbage. Coconut flour absorbs liquid. Adding this also kept the shape of the patties and from falling apart. My first batch was just almond flour and they struggling to stay together due to all the extra moisture from the cabbage. Also I did not have any sour cream for the full sauce. Sub it with my full fat Greek yogurt. Sauce for Pattie was 1 tablespoon of yogurt, sprinkle of dill salt and pepper to taste. I will be making this again. My advice don’t be afraid to try and make subs that fits your lifestyle. I appreciate bloggers who share their ideas and talents. If it is not for you there are other recipes out there. Let’s remember to be kind everyone. Life is too short. Thanks for the recipe.

  • I’ve never had red cabbage other than a salad and usually pick it out. Someone gave me 2 heads so I tried this. I did. It expect to like it at all. It was freaking delicious! My 11 year old scarfed it down.

  • Wow, this was so inventive and all four recipes look tasty as hell. Your creativity really shines through in this one! Now I have to get a cabbage on my next food expedition!

  • Im Poland we make something like sarmas, they’re called gołąbki, its basically rice and meat stuffed cabbage rolls, often with tomato or mushroom sauce. Our most popular cabbage dish doe is BIGOS. Long stewed fresh and fermented cabbage with all kinds of meat and sausage (ribs, pork knuckles) often wild boar, with touches of plums and mushrooms, tons of spices,tastes better after a long time in the fridge.

  • Mind over munch. I your video you say there is a link to down load your humus cook book, but I add my email address and as said to. Next thing it says is. I have to pay for it. Why. Thought it was free as you say in here?

  • I wasn’t paying attention at 2:05 so I had to go back and check if it was “Florentine kimchi coleslaw” or “quarantine kimchi coleslaw”

  • Hello from Sweden.
    We tried this recipe for christmas dinner and it was a success. Red cabbage is a standard fare for Christmas but this jazzed up version is simply delicious.
    Big thanks, you are a genius.

  • the last recipe, even though it was a dumpling idea, is a kind of mashup/fusion-ish idea of a cabbage roll. Love the new series. Great idea, for now and the future.

  • A great twist on red cabbage. We do not do a lot of different versions in Denmark. I mostly see one or two. The classic (vinegar) and the “modern” raw with oranges:) This one will be my next little “wow” factor

  • MMMMMMmmmmmmmmMMMMMmmmm…I make red cabbage twice a year…will try the back and rosemary…I have never tried balsamic vinegar…will try it though..

  • Your video was recommended to me today to watch, and although I didn’t use to like rolled cabbage, I watched it and I am so glad I did. You are such a wonderful, warm and sweet person. Thank you for the great recipe ����actually I made it with the help of my son. We had a great time together and it was awesome ❤️��❤️

  • The way you said Sauerkraut sounded like my German grandma i was shocked
    Edit: just realized he actually is from Germany, I’m new here. Subscribed!

  • my grandparents from Germany, i we are thank you for the sharing with us. BUT WE DON’TLIKE THE PART THAT YOU dropped some of them and put right back into new A BOWL?

  • i am judging you….. no really i am not but had a cabbage dumpling thingy recently from my Finnish mother in law with ground beef super spicy. super yummy think they were baked. things get lost in multiple translations due to me being American living in Sweden….

  • In Indonesia we add flour and seasoning into shredded cabbage and carrot then deep fry it. It’s called Bakwan (vegetables fritter)

  • Hey, the last recipe is called Sarmale in Romania and it is indeed very tasty. I recommend you pickle or ferment the leaves (you will not regret it). Also, I have a lot of chickpeas and dry pasta, what possibilities do you recommend?

  • Yeah… Sorry. You’re not nearly as good as Binging With Baggage. Quite dull in fact. Not to mention very unappetizing dishes

  • I have a challenge for you: Try to make food for a week with least money you can use but you have to use only FoodMap acceptable foods

  • The prices for all kinds for goods just skyrocketed here in Ukraine! It seems like cabbage has a serious chances of becoming one and only food on my table ��
    Shout out to your twist on голубцы, мужик! Это просто пушка�� I would like to share with you an idea of making carrot & cabbage fritters. Chop em up finely, saute with minced onion, add your aromatics and something for umaminess, otherwise it will be pretty bland. Then stir in some semolina, let the mixture to cool down, add an egg and adjust the consistency with semolina. Bread it with semolina (yes, it’s all I have��) and fry. Voila! It’s done!

  • When you mentioned the outer layers of cabbage resembling dumpling wrappers, I immediately went yes! In vietnam, we have a soup that uses the exact idea: minced pork filling with cabbage wrapper and tied by spring onion.

    A video making such dish in English here https://youtu.be/qkeXLT10Mo4

  • MORE VIDEOS? I appreciate that so many people have asked for more videos but I have no immediate plans to make more, for several reasons.
    • I’m supposed to be retired!
    • I don’t have a staff It’s just me.
    • It was just a hobby and I wasn’t prepared for this many views.
    • I can’t answer all the questions and then I feel bad for not helping.
    • Now I feel bad for not making more!

    Thank you for all the love and appreciation. I will try to find time to make more but it won’t be for a while. Many questions are answered in my website FAQs and I continue to post new recipes there. http://www.JennyCanCook.com always free/no ads. Love you guys!

  • Omg!! So many great ideas!! They all look so delicious! I definitely am going to try the chocolate hummus first! Thank you so much for all of these creative hummus recipes!!��❤��

  • Healthy? Eating saturated fat (animals) is healthy? Get educated: http://www.nutritionfacts.org. Marketing from Big Food is powerful. Be cautious. Food for thought.

  • Your voice is so comforting to me, I grew up watching you, it’s nice to see you again, my husband is Polish going to try your recipe��

  • Whether or not the “purists” want to call these “hummus” or not, they all look and sound delicious and would fit right in with my household. I’m definitely going to try them. Thanks for the e-book! ��

  • do hmong filling cabbage roll (like eggrolls but cabbage and steam it), we also do cabbage like laos papaya salad, instead of papaya, we use shredded cabbage; the old folks and i, love boil cabbage just dip in pepper sauce, shredded cabbage stir fried with meat add green onion (my little nephew thinks my dad invented this dish. lol. cus he loves it.)

  • Definitely trying the cauliflower hummus & and chocolate hummus. I will never have to purchase them in the store again! Thx for the recipes!!

  • Came for a salat. But I didn’t except this to be full of flesh. A bit of a shame.. Think I’ll stick to the cabbage and add smoke flavour instead.:)


  • Tried it today. Don’t eat bacon so added my twist to it with onions, garlic, rosemary, red vinegar, date and tamarind paste. forgot the fennel. But tastes good.

  • Yesterday I prepared a red cabbage. It Was fantastic, delicious, incredible! Friends said that was the best cabbage in theirs life:)

  • I made these today with my daughter. I didn’t have semolina or parsley so I used flour and cilantro and they turned out deliciously amazing!!! I can’t wait to try this again with the correct ingredients! ��

  • Quarantine kimchi coleslaw looks like it would get even better after a day in the fridge when the flavors get to know each other more.

  • You can tell she loves to cook because if anyone is that happy after cooking their dish and seeing the results of goodness, is one great and exciting cook!

  • This was easy for me. I really enjoyed seeing your tips to work with the cabbage leaves. Previously I had struggled with them, keeping them intact. The water bath worked perfectly and even though I cheated a bit on the filling, using instead a mix of ricotta, brown rice, and mozzarella cheese, that just cut down the prep by a few minutes. When I become a bit braver, I will try your filling as well.

  • I want to say that I love the video. The problem that I personally have because i am diabetic is can you eliminate one of the fruits and have it taste as good? I love prunes and apples but the sugar count would be crazy for me.. I have to have tight control on my A1c numbers to live my best life. Thanks! Keep cooking!


  • Thank you for all these great recipes. I hope you’ll consider having more representation from People of Color on your channel so you have a diversity of cultures & food traditions!

  • dude u need be careful about the CoronaVirus, and recommend you a Chinese YouTube channel called 老饭骨 they are dope wishing you can give them a look

  • Oh my word! I have watched a few times and made it a few times, I must say.. You cannot cool this and fry these the next day. For me, I prepared all and sauce on day 1, day 2 put it all together and baked. It is heavenly and divine.. What I know of as ambrosia. Re frying on next day is almost impossible because it smells so good. I let it cool and had those w sour cream. Oh my goodness Jenny. �� soo soo good. Made the July 4th holiday a superb memory. Now I can live life and know I ate the best food on earth ��������❤�� thank you Jenny, yummmm ☺

  • Acá obtendrán la súper ayuda de RICHI RINCÓN, asesor de personajes como: Carolina Cruz, Cristina Umaña, Valentina Acosta, Michelle Manterola, y estrellas mejicanas como Poncho Herrera; actor y ex integrante de reconocida banda RBD entre muchos otros.


  • Setau ak ini kl arabic namanya malpup ada jg yg di lipetnya sama daun anggur krna ak sering bikin kl dari daun anggur namanya waraga enab

  • I’ve tried dis recipe, it tasted rather good but I find it oily cuz it’s fried. Anyway, my family liked it too but won’t b making it too often as its fried n oily. Thanks for sharing d recipe tho! ��

  • Cooking it now!!!! Looks soooooo delicious. I couldn’t take it out from my mind ��…. I will serve it with polenta but without bacon ��. Thank you ❤️❤️❤️

  • Could I substitute the cabbage with bacon? Could I add more bacon? Could I add bacon instead of prunes? Could you just give me bacon? I like bacon. Please bacon. Bacon bacon bacon.

  • I am polish and I am so happy that I found your sight because you make the cabbage rolls like my grandma and mom did. I have seen many receipe and they are not like yours.

  • I will try with some mixture of coconut flour, psyllium husk and some flaxseed, grinding in mixer and then adding instead of almond. Almonds are expensive for me.

  • It was very nice, I subscribed to your channel, I will be glad if you subscribe to my channel.,❤️❤️❤️❤️��❤️❤️��❤️❤️❤️��������������������������������❤️❤️❤️❤️❤️��������������

  • Well this was timely, I just bought tahini! I’m super excited to try the pizza hummus. I hope one of these recipes converts my little kiddos to hummus, cuz I LOVE it on so many things. I like to use it in place of mayo on my sandwiches and cover and bake chicken. Anyone else have ways they like to use hummus? Looking for some new ideas.

  • There were no left overs. Used sous vide pork belly instead of regular bacon. Goddamn this was all kinds of delicious. Thanks Jamie. Damn.

  • You two Dearly and Jenny make me lol ��.you are lots of fun to watch I feel better when you laugh. I’ve been having lots of trouble this Year as My Dear Father in law passed away in May and My Darling Mother passed away in June so have been grieving for both along with My Darling Husband �� ��

  • OMG I used to watch you on TV ALL THE TIME! We loved your show! Ricky Lake, too.
    I had no idea you were Polish. That’s such a cool fact.

  • Sauerkraut is very good for your immune system, and we need every tool we can get to fight off this nasty virus. Home made is the way to go.

  • Never throw cabbage water away…it makes an excellent base to start a pot of soup. I like to pour tomato sauce over my cabbage rolls so that I have a nice sauce when it comes out of the oven. PS I used to love to watch the Jenny Jones Show in the 90s!

  • Wow..omg…. I was thinking you look and sound familiar s….but l couldnt quite put my finger on it…
    I looked at your about page and your Jenny Jones!!!!!
    I loved your talk show growing up..My Mommy..God rest her soul and l loved you….thought your so sweet and nice personality….we watched your talk show together…l happy to see and discover your cooking page….have a blessed retirement and God bless beautiful lady♥️♥️♥️

  • I hate keto foods. Unsatisfying incomplete crap. Why do we humans have so many amylase genes and why is our complete physiology centered around glucose? Keto idiots.

  • Hello Jenny, how are you I used to watch your daytime show many years ago, wow!! After you went off the air I missed your show for such a long time! It is great to see you back on the air, I didn’t really recognize you BUT!! I still remember your voice, wow! So I did subscribe to your video, THANKS! I also gave you a thumbs up!!

  • Wonderful.�� British delish on an Asian dish. ��Can smell the delightfulness from here. �� Merry Christmas and a Happy New Year to you and yours Jamie.

  • oh thanks, i just brought a big a** red cabage and started to panick didnt know what to do with it, 20min later i get notification.

  • I dont speak english very well, so I do not understand the name of some things… Can someone list to me the name of the spices? Thanks!

  • Your explanation of recipe is so cler your accent looks like American not British, Australian, New Zealand and Canadian I am right or wrong. Good recipe. From, k.singh Rajput Pink city of Jaipur, North West India

  • Der moment wenn man statt “cabbage” “garbage” liest, ja ich weiß das sieht nichmal ansatzweise gleich aus, aber hey meine englischkünste sind schlecht also dachte ich kurz dass man garbage mit c schreibt… naja ich bin froh dass es kein müll sondern kohl ist. (Wobei kohl auch so schmecken kann. Ich mag kohl nicht so xD)

  • I love whoever is replying to these comments (Jamie or anyone of Jamie’s colleagues), because they’re so full of pep and some even with useful info haha

  • Funny how things work…the other night I was desperate for a snack and decided to make little fried bites from various minced veggies with a little dipping sauce. The whole time I kept saying to myself, “I can’t believe nobody ever thought of this before me…” ��������

  • Hey Jamie, GO VEGAN and left the pigs alone. You have done some great work promoting good nutrition. Now complete the journey and adopt whole food plant based diets as the best diet for health, the environment, and for animal welfare.

  • I married into a Polish family and we make these all the time. My kids and their friends love it. The real “icing on the cake” would be Kolaczy for dessert, delish.

  • Please make a video on how to make drozdzowki those cheese breads. I love them, if you can give vegan alternatives, that would be amazing! ������������
    If not, I’m good at veganizing myself, but don’t know where to even start.

  • Respect and honour to the whole world heaven on earth beautiful beautiful beautiful journey soul thanks for the tips Thanksgiving from Kenya

  • Cabbage…one of my favorites. So versatile, from down-home southern style to eastern European to Asian stir fry, it’s all good! YUM

  • Great vid! I am new to Keto so I am still learning the ropes, I recently downloaded the Keto Babe Bakes App (which has been a lifesaver) it reminds me of some stuff you mentioned in this vid. I will have to add your channel to my newbie arsenal! Thanks for the content! ��

  • > says he’s making dumplings
    > makes “holubtzi” / cabbage rolls instead


  • https://www.youtube.com/channel/UC-irN-BILyHfguKF3GgKUsA
    Dear Sisters And Brothers Please like And Subscribe My Channel. It Will Be A Big Help. Thanks ��

  • I’ve never had a cabbage roll, much less made one. A friend shared this video and I watched thinking it looks good, so today my 10 y/0 daughter and I made them and they’re in the oven now.

  • I love braised cabbage, the german recipe with apples and wine, but the rosemary leaves are too big, is better to use a bunch and chop it finely, otherwise it would feel like eating grass.

  • OMG! I have been searching and searching for a great red cabbage recipe. Tomorrow I will cook this and let you know. Then I will possibly cook this for our Christmas dinner. Get back to you soon.

  • I rather put parsley than coriander in that mix.. It’s kind annoying when almost every recipe have coriander because it’s some stupid trend.

  • I know those packets as cabbage rolls. My Mom makes them for family, they are larger in diameter, and you’d use two leaves of the blanched and trimmed cabbage leaves. Wrap the rolls with baker’s twine to hold them together, and roast them on medium to high heat in clarified butter until the cabbage leaves have nice dark golden brown marks on them. You need to do this in batches. When your cabbage rolls have been roasted, take them out of the pot, create a sauce base from the toasty bits in the pot the rolls were roasted in, with onion, garlic, and some pepper, one large tomato cut in small cubes, a few bacon strips, mushrooms, let simmer to reduce a bit (sorry, my grandma’s recipe isn’t more precise) then add the cabbage rolls into the sauce, you’d probably added some stock, veg, or meat to liquify the sauce, add the cabbage rolls including the finely shred left-over cabbage and simmer over lowest heat for two hours or so. Remove from heat, cool down to room temperature. Store in fridge overnight. On the next day, boil some starchy quartered potatoes in salt water, heat the cabbage rolls in their sauce, making sure it’s spicy to your taste, should be a bit too strong, and serve. My Mom loves to crush her serving of potatoes with the sauce.
    What’s inside the cabbage roll? Strongly seasoned beef and pork (half’n’half), salt, black pepper, a table spoon full of mustard, one egg, and a few handfuls of bread crumbs. The filling should be just a hair on the soft side. If you love the filling more solid, add uncooked rice to the raw meat, which will soak up liquid. How much? I honestly can’t tell how much. My granny wrote down nothing, she told my Mom what to do, and Mom does what she remembers. Roll up the meat in the cabbage leaves, tie the rolls with baker’s twine, and proceed as previously described. Before serving, remove the twine, arrange the rolls on a platter and douse with part of the sauce. Serve the remainder of the sauce in an appropriate vessel. Dig in!
    Why eat the cabbage rolls the next day? Easy, they are infused with the sauce and simply taste more intensely.

  • The first time I saw Jenny can cook, I told my wife that she looks like Martha Stewert. Well I found out watching this episode that she is Jenny Jones and she too is of Polish heritage. I guess it’s in the genes.

  • Jamie! I just wanted to say I still watch you and have watched ever since you were the Naked Chef when I was a teen! LOL Idk if too many people remember that. But i’m happy to see to this day you’re still doing what you love and sharing it with us. Keep it up man

  • Thumbsed up when I read Cabbage. Lol. Looks Scrum. Thank you muchly for sharing this recipe with us, & take care of yourself to. ❤����