How to Make Delicious Russian Cabbage Rolls - Голубцы
Комментарии:
NZAURUSS пишет: genuine golubcy are made from sauercraut leaves! My mum makes it that way and we are from Ukraine :)
pranita chabbar пишет: hmm! it seems delicious.. going to try this recipe out for my Russian bf.. hope this turns out good.. whats the red powder in the bottle, n what can be used to substitute that..?
Maurice Vande пишет: I'm cooking these as I type, I'm using 'Savoy' Cabbage, it is pretty stretchy.
Huns1981 пишет: You are very beautiful!:-)
carlo abejo пишет: tatyana can you please make more russian food? im a filipino but i work as chef cook onboard the ship and i have ukraine and russian crew, i want to learn more russian food
Nika Bredikhin пишет: That's almost exactly how I make mine, except I don't brown them.
in пишет: How can u eat so much food and stay skinny?:)
thepoint08 пишет: Hi. you can also freeze the head of cabbage for a day then unthaw on a plate, so the juices get trapped. The microwave way looks pretty easy, must try !!
Lilliya Hayward пишет: My husband likes cabbage rolls from sour cabbage. I tried and liked also. And its little faster to prepare.
yesusx пишет: Exelente ,bella
Linette A пишет: I watched your sushi first and you are an amazing instructor. I think this is my first comment ever on a you tube video. Thank you so much for posting this I've never heard of it. I may try it over the up and coming holidays.
David Kowal пишет: Great job on this video. You should be on Food Network TV. Very good in front of the camera !
beautifulazeri пишет: krasavitsa !!! keep it up ! :)
Zink Link пишет: This looks delicious! How messy are they to eat, though? Do they require a knife and fork, just a fork, or would a skewer work? I'm wondering whether they're appropriate for an appetizer party I'm doing, with food folks need to be able to eat while walking around with plates in their hand.
I hope they might work - they do look delicious!
LavaGodSerraph пишет: I just made it: ) thank you I have made 3 of your other recipes and they are great. Make more videos
NZAURUSS пишет: fermented cabbage is the best! ;-) my family wasnt awfully wealthy in the 60's but we used the ground pork. Never used tomato juice though...only to marinate the diced pork for shashlyks ..)))))
TatyanasEverydayFood пишет: I'm from Ukraine too - I think every region just makes them different; they're super both ways! :)
didemfan1121 пишет: Nice
lakecrab пишет: I can't watch!
SuperLiliya2010 пишет: ;) good
nacho elcorreano пишет: That is very original, i'll try it.
thepoint08 пишет: Hi. Holobitz can be made with either sweet or fermented cabbage. If the family was wealthy, they used ground pork. If they were not, they used a bit of bacon, an onion, and mostly rice. Cooking liquid can be plain tomato juice, or as presented here. The fermented ones are called Sarma in the Balkans, & come witih smoked spare ribs on top, with tomato juice as the liquid. Me, I really like using beet tops, filled with lots of ham or bacon, onion, and pearl rice, baked in cream. Real good.
TatyanasEverydayFood пишет: Not too messy. Just a fork should suffice, and make them much smaller, maybe the size of small spring rolls.
benjamin raspbell пишет: tatyana,im your number one fan,you are adorable,and an extarordinry cook...Im in love with you ,:)
TatyanasEverydayFood пишет: You can cook the cabbage in water, too. Simply place the whole cabbage in water and simmer - peel the leaves off as they become translucent.
Ty Graziano пишет: hello im june. an i made this for my boyfriend hes russin .. an to meh i dont know if i made it right. but im trying lol. i think the pork i got at the store was no good but i still made i dont know if pork meat is good or not\r
thepoint08 пишет: Hi. Savoy cabbage is spendy here, triple the price of ordinary..1.49 a pound from 59 a pound...does it matter ? Thanks.\r
Qodiakfan пишет: I've never tried this before. It looks so good that I'm gonna try to make this at home. I am not a big fan of the microwave though. How else can I steam the cabbage?
Thanks!
Sarah Kafif пишет: I love your recipes and your hair! ;)
00BeesKnees00 пишет: I've seen a lot of videos for cabbage rolls but this one looks to be the most interesting. I'll definitely try it and see what my Russian friends think. Very nice editing and mood to your videos.
Huns1981 пишет: Tried a few methods of making cabbage roll, only your cone shaped roll doesn't fall apart at boiling. :-) keeping on good work!
Aleksandra Nowak пишет: Same in poland :D
TatyanasEverydayFood пишет: I will be making a video for traditional Ukrainian borscht soon! :)
NZAURUSS пишет: genuine golubcy are made from sauercraut leaves! My mum makes it that way and we are from Ukraine :)
pranita chabbar пишет: hmm! it seems delicious.. going to try this recipe out for my Russian bf.. hope this turns out good.. whats the red powder in the bottle, n what can be used to substitute that..?
Maurice Vande пишет: I'm cooking these as I type, I'm using 'Savoy' Cabbage, it is pretty stretchy.
Huns1981 пишет: You are very beautiful!:-)
carlo abejo пишет: tatyana can you please make more russian food? im a filipino but i work as chef cook onboard the ship and i have ukraine and russian crew, i want to learn more russian food
Nika Bredikhin пишет: That's almost exactly how I make mine, except I don't brown them.
in пишет: How can u eat so much food and stay skinny?:)
thepoint08 пишет: Hi. you can also freeze the head of cabbage for a day then unthaw on a plate, so the juices get trapped. The microwave way looks pretty easy, must try !!
Lilliya Hayward пишет: My husband likes cabbage rolls from sour cabbage. I tried and liked also. And its little faster to prepare.
yesusx пишет: Exelente ,bella
Linette A пишет: I watched your sushi first and you are an amazing instructor. I think this is my first comment ever on a you tube video. Thank you so much for posting this I've never heard of it. I may try it over the up and coming holidays.
David Kowal пишет: Great job on this video. You should be on Food Network TV. Very good in front of the camera !
beautifulazeri пишет: krasavitsa !!! keep it up ! :)
Zink Link пишет: This looks delicious! How messy are they to eat, though? Do they require a knife and fork, just a fork, or would a skewer work? I'm wondering whether they're appropriate for an appetizer party I'm doing, with food folks need to be able to eat while walking around with plates in their hand.
I hope they might work - they do look delicious!
LavaGodSerraph пишет: I just made it: ) thank you I have made 3 of your other recipes and they are great. Make more videos
NZAURUSS пишет: fermented cabbage is the best! ;-) my family wasnt awfully wealthy in the 60's but we used the ground pork. Never used tomato juice though...only to marinate the diced pork for shashlyks ..)))))
TatyanasEverydayFood пишет: I'm from Ukraine too - I think every region just makes them different; they're super both ways! :)
didemfan1121 пишет: Nice
lakecrab пишет: I can't watch!
SuperLiliya2010 пишет: ;) good
nacho elcorreano пишет: That is very original, i'll try it.
thepoint08 пишет: Hi. Holobitz can be made with either sweet or fermented cabbage. If the family was wealthy, they used ground pork. If they were not, they used a bit of bacon, an onion, and mostly rice. Cooking liquid can be plain tomato juice, or as presented here. The fermented ones are called Sarma in the Balkans, & come witih smoked spare ribs on top, with tomato juice as the liquid. Me, I really like using beet tops, filled with lots of ham or bacon, onion, and pearl rice, baked in cream. Real good.
TatyanasEverydayFood пишет: Not too messy. Just a fork should suffice, and make them much smaller, maybe the size of small spring rolls.
benjamin raspbell пишет: tatyana,im your number one fan,you are adorable,and an extarordinry cook...Im in love with you ,:)
TatyanasEverydayFood пишет: You can cook the cabbage in water, too. Simply place the whole cabbage in water and simmer - peel the leaves off as they become translucent.
Ty Graziano пишет: hello im june. an i made this for my boyfriend hes russin .. an to meh i dont know if i made it right. but im trying lol. i think the pork i got at the store was no good but i still made i dont know if pork meat is good or not\r
thepoint08 пишет: Hi. Savoy cabbage is spendy here, triple the price of ordinary..1.49 a pound from 59 a pound...does it matter ? Thanks.\r
Qodiakfan пишет: I've never tried this before. It looks so good that I'm gonna try to make this at home. I am not a big fan of the microwave though. How else can I steam the cabbage?
Thanks!
Sarah Kafif пишет: I love your recipes and your hair! ;)
00BeesKnees00 пишет: I've seen a lot of videos for cabbage rolls but this one looks to be the most interesting. I'll definitely try it and see what my Russian friends think. Very nice editing and mood to your videos.
Huns1981 пишет: Tried a few methods of making cabbage roll, only your cone shaped roll doesn't fall apart at boiling. :-) keeping on good work!
Aleksandra Nowak пишет: Same in poland :D
TatyanasEverydayFood пишет: I will be making a video for traditional Ukrainian borscht soon! :)
You'll Need:
1 (3 pound) head green cabbage
1 pound ground lean pork
1 pound ground lean beef, divided
1 1/2 cups cooked rice
2/3 cup finely chopped onion, divided
4 tablespoons Lea & Perrins Worcestershire Sauce, divided
1 tablespoon chopped parsley
1 1/4 teaspoons salt, divided
1/4 teaspoon Tabasco
1 (16 ounce) can tomatoes, broken up
1 (8 ounce) can tomato sauce
1 teaspoon dill seed
1/2 teaspoon granulated sugar
Procedures : Core cabbage. Place in a large saucepan filled with boiling water. Cover and cook until leaves separate from head, removing them as this occurs. Drain leaves.
Trim chicken center vein from cabbage leaves, being careful not to tear leaves; set leaves aside.
In a mixing bowl combine pork, 12 pound of the beef, rice, 1/3 cup of the onion, 2 tablespoons of the Lea & Perrins, parsley, 1 teaspoon of the salt and the Tabasco. Mix well, but do not over-mix. Place a heaping tablespoon of filling in center of each cabbage leaf. Fold two sides over filling; roll up. Fasten with wooden pick, if needed.
In a Dutch oven place leftover cabbage. Arrange cabbage rolls over leftover leaves, seam-side down.
Brown remaining 1/2 pound ground beef in heavy skillet, stirring often. Combine browned meat with tomatoes, tomato sauce, dill, sugar and remaining 1/3 cup onion, 2 tablespoons Lea & Perrins and 1/4 teaspoon salt; mix well. Pour over cabbage rolls. Cover; bring to boiling point. Reduce heat and simmer 2 to 2 1/2 hours.
Yield: Approximately 26 stuffed cabbage roll
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