The Art of Stuffed Cabbage: A Family Legacy

I'm Gethin, and I'm here to share with you my family's secret recipe for stuffed cabbage. My Baba made the best stuffed cabbage in the entire world, and it was so good that I wish I could copy it. Unfortunately, we never got her recipe, and she just made it out of the blue, making it look incredibly simple.

I've tried to copy it as much as possible, but it's not easy to replicate a dish that's been perfected over generations. That's why I'm here today to walk you through my process and share my Baba's secrets with you. First things first, we need to get started by boiling the cabbage. I have my cabbage right here, and I'm going to boil it up so that we don't waste any time. While the cabbage is boiling, I need to get the sauce ready.

I want a little leek in the sauce, so I'm going to sauté it with some hot olive oil. This will give us a nice flavor base for our dish. Once the leek is soft and fragrant, I'll add some rice to the pan. I like to use a cup of rice for this recipe, and I'll season it with fresh parsley, black pepper, salt, and paprika. The rice needs to be cooked for about 8 minutes, boiled in water, and then rinsed to finish cooking it in the oven.

Now that our sauce is ready, let's talk about the tomato sauce. This is the secret ingredient that makes stuffed cabbage taste so good. I like to use a mix of Giffen and Hobart tomato sauces, along with four cubes of garlic. If you don't have fresh garlic, these work great as a substitute. I also add half a cup of sugar to balance out the acidity in the tomatoes. With all the ingredients mixed together, our sauce is ready to go.

Next, we need to take the cabbage leaves off the stalk and remove any excess stem. This will make it easier for us to roll them into neat little packages. My Baba always used to say that you put something good in you'll take out a good product, which I think is true when it comes to cooking. By using fresh ingredients and taking the time to prepare each component of our dish, we can create a truly exceptional meal.

Now it's time to assemble our stuffed cabbage rolls. We need to use a scooper to get an even size for each roll, so that they cook evenly in the oven. I like to add a little bit of sauce to each roll before rolling them up tightly. This will help keep them moist and flavorful during cooking.

As we roll out the cabbage leaves, my Baba's recipe comes alive. The combination of flavors and textures is truly magical. Some people might call this stuffed cabbage when they grew up, while others would say it's called gefilte crowd or Halep cheese polish agree from hollow juice. Whatever you want to call it, one thing is for sure – it's a dish that's not as complicated as it looks.

To cook our stuffed cabbage rolls, we need to cover them with foil and put them in the oven at 350 degrees Fahrenheit for about two and a half hours, or three hours if you prefer a slightly firmer texture. As they cook, the flavors will meld together, and the cabbage will become tender and delicious. When it comes out of the oven, I like to serve it with some crusty bread or a side salad.

As we wait for our stuffed cabbage rolls to finish cooking, let's talk about the story behind this recipe. My Baba made this dish for me when I was growing up, and it always brought us together as a family. It's a tradition that continues to this day, and one that I'm happy to share with you.

As we sit down to enjoy our delicious stuffed cabbage rolls, I want to thank you for joining me on this culinary journey. I hope you've enjoyed learning about my Baba's recipe and the story behind it. If you're looking for more recipes like this, be sure to check out my page on kosher dot-com, where you'll find plenty of other family favorites. Until next time, happy cooking!

"WEBVTTKind: captionsLanguage: enGethin for those with higher standards this is my Baba she made the best stuffed cabbage in the entire world it was so good I wish I can copy it I wish I knew her recipe we never got her recipe she just made it out of the blue she made it look so simple I tried to copy it as much as I can so Bobby I'm gonna put you right here watch me help me do this if I start I have my cabbage I'm gonna boil this up I have to get the sauce I want a little leak I'm gonna saute it let's slice up a little leak I want to put that in my mix and I want it to be nice and slow this has to be saute and this can saute at the same time the cabbage boils so you don't waste any time I cord the cabbage I'm gonna put this into the boiling water I have some hot olive oil here that I'm gonna saute my leekens looks ready I'm gonna take this off the fire and let's get to work on the cabbage these cabbage leaves are getting soft now do one leaf at a time my grandmother always used to say but I like that I'm nap monado's you put something good in you'll take out a good product so this morning I went to the restaurant they went the snaps and I took some of our burger mix that we ground freshly this morning when you go out and you get your chopped meat for your stuffed cabbage try to get like something that's nice and fatty so your filling is not going to be very very much there's a cup of rice that I'm gonna add fresh parsley black pepper salt paprika and 2x so the rice wasn't fully cooked I cooked it for around 8 minutes and boiled in water and around 8 minutes and then I rinsed it it's gonna finish the cooking process in the oven I think it's ready the tomato sauce is the secret of the stuffed cabbage taste have some tomato paste tomato puree okay I like mixing brands of tomato sauce I have a Giffen tomato sauce I have a Hobart tomato sauce four cubes of garlic if you don't wanna use fresh garlic these work great half a cup of sugar salt pepper now to make your tomato sauce a little exciting and that is tough cabbage after all I'm gonna add a little bit of sauerkraut just a little bit makes your sauce a little chunky gives a little taste cabbage a little bit of that vinegar taste that mixes with the sugar it'll be exciting yup I added the leak that I sauteed it's right over there I made the sauce just before I'm gonna add a few spoonfuls to the mix and get this all mixed up that's my mix here my cabbage we have to get the cabbage ready to roll we boiled them up we took them out of the water we checked them bug-free now we have to start with taking off the rib my cabbage is ready to roll so I want to get a little bit of the sauce into my pain before I put my cabbage in let's try to get our stuffed cabbage nice and even use a scooper it always be the same exact size watch roll them up nice and tight it is same size one school keep it nice and tight some people call this stuffed cabbage when I grew up it was called gefilte crowd I know my uncle Ruby he calls it Halep cheese polish agree from hollow juice and then you get some Americans and they would call cabbage rolls it's not as complicated as it looks if you need an extra cabbage don't worry about it you go here's another one mm oh I like it very saucy I'm gonna add a lot of sauce and there you go cover the room foil put it in the oven 2 and 1/2 hours three hours 350 you guys ready smells like some coaster yeah that's nice talking about that's fine that's what I'm smelling that's paste Bobby let's do this together I'm gonna use a fork I'm gonna use a knife fork a knife and a spoon for one thing it is so soft it's what I'm talking about Bobby great job list with a hind buddy this one's for me and you together hi I'm behind the show my Somalia yeah say good visit my page on kosher dot-com showers with Yosi you'll see this recipe you'll see so many other recipesGethin for those with higher standards this is my Baba she made the best stuffed cabbage in the entire world it was so good I wish I can copy it I wish I knew her recipe we never got her recipe she just made it out of the blue she made it look so simple I tried to copy it as much as I can so Bobby I'm gonna put you right here watch me help me do this if I start I have my cabbage I'm gonna boil this up I have to get the sauce I want a little leak I'm gonna saute it let's slice up a little leak I want to put that in my mix and I want it to be nice and slow this has to be saute and this can saute at the same time the cabbage boils so you don't waste any time I cord the cabbage I'm gonna put this into the boiling water I have some hot olive oil here that I'm gonna saute my leekens looks ready I'm gonna take this off the fire and let's get to work on the cabbage these cabbage leaves are getting soft now do one leaf at a time my grandmother always used to say but I like that I'm nap monado's you put something good in you'll take out a good product so this morning I went to the restaurant they went the snaps and I took some of our burger mix that we ground freshly this morning when you go out and you get your chopped meat for your stuffed cabbage try to get like something that's nice and fatty so your filling is not going to be very very much there's a cup of rice that I'm gonna add fresh parsley black pepper salt paprika and 2x so the rice wasn't fully cooked I cooked it for around 8 minutes and boiled in water and around 8 minutes and then I rinsed it it's gonna finish the cooking process in the oven I think it's ready the tomato sauce is the secret of the stuffed cabbage taste have some tomato paste tomato puree okay I like mixing brands of tomato sauce I have a Giffen tomato sauce I have a Hobart tomato sauce four cubes of garlic if you don't wanna use fresh garlic these work great half a cup of sugar salt pepper now to make your tomato sauce a little exciting and that is tough cabbage after all I'm gonna add a little bit of sauerkraut just a little bit makes your sauce a little chunky gives a little taste cabbage a little bit of that vinegar taste that mixes with the sugar it'll be exciting yup I added the leak that I sauteed it's right over there I made the sauce just before I'm gonna add a few spoonfuls to the mix and get this all mixed up that's my mix here my cabbage we have to get the cabbage ready to roll we boiled them up we took them out of the water we checked them bug-free now we have to start with taking off the rib my cabbage is ready to roll so I want to get a little bit of the sauce into my pain before I put my cabbage in let's try to get our stuffed cabbage nice and even use a scooper it always be the same exact size watch roll them up nice and tight it is same size one school keep it nice and tight some people call this stuffed cabbage when I grew up it was called gefilte crowd I know my uncle Ruby he calls it Halep cheese polish agree from hollow juice and then you get some Americans and they would call cabbage rolls it's not as complicated as it looks if you need an extra cabbage don't worry about it you go here's another one mm oh I like it very saucy I'm gonna add a lot of sauce and there you go cover the room foil put it in the oven 2 and 1/2 hours three hours 350 you guys ready smells like some coaster yeah that's nice talking about that's fine that's what I'm smelling that's paste Bobby let's do this together I'm gonna use a fork I'm gonna use a knife fork a knife and a spoon for one thing it is so soft it's what I'm talking about Bobby great job list with a hind buddy this one's for me and you together hi I'm behind the show my Somalia yeah say good visit my page on kosher dot-com showers with Yosi you'll see this recipe you'll see so many other recipes\n"