**A Step-by-Step Guide to Making Delicious Cabbage Rolls**

As we begin our journey to create these mouth-watering cabbage rolls, it's essential to understand that the key to success lies in the preparation of the sauce. We're going to add once we've got the sauce going, so you can see here it has gotten a little bit translucent. We're going to add in that can of tomatoes - we like to use the whole canned tomatoes because it comes out a little less thick than the diced or crushed ones. We want that liquid because we're going to be stealing a little bit of it for the cabbage rolls in just a little while.

Meanwhile, we're going to season our filling a little bit - a little bit of salt and then mix that with our ground pork until it's well combined and nice and even in there. You can see that sort of dry rice is going to soak up a lot of the moisture from our other ingredients as they cook in the cabbage rolls, and you can see here they're nice and soft and really easy to fold. Sometimes people will trim the stem side away just a little bit or shave it off just to make it thinner, but if it's nice and soft then you really don't need to.

We're going to add a little bit of our filling and then very carefully roll that up and sort of tuck in the edges. We'll pop those into a little casserole dish until they're nice and full like that. Meanwhile, our sauce is over here cooking away - we're going to steal a little bit of that nice flavorful tomato broth and add it on top of the cabbage rolls. We're not going to cook the cabbage rolls in the sauce; we're going to wait until the sauce is done. But we are going to give a little bit of that tomato flavor here, pop that into the oven with just that little hint of the sauce.

We're going to take that nice roasted garlic out of the oven - it was started way back at the beginning - and after a little while, this is what the casserole dish looks like with the cabbage rolls. You can see it's got a little bit of that color on the top there from the oven. We'll give it another dose of just the tomato broth from the sauce that's floating to the top and then pop that back in the oven. We want to make sure these are cooked all the way through, dealing with ground pork here, so we want to make sure they're cooked all the way through.

While our cabbage rolls are baking, we'll get the bay leaves out of our sauce and add in that roasted garlic. You want to give it a little bit of time to be able to handle it. That's just going to go into the pot. Once you've got all your roasted garlic in there, it's time to blend - we've got our stick blender here. We'll get that going and were really happy with the consistency of the sauce when we finished; it came out as this beautiful thick sauce lots of great flavor that roasted garlic was fantastic.

We had to adjust the flavor just a little - we wanted a little bit more zing, so we added just a tiny bit of lemon juice. Now's a great time to be adjusting your flavors, give it a taste see if it needs a little bit of salt, if it needs a little bit of acid, if you want it to have a little bit more kick, you can add a little bit of tabasco or something like that.

Finally, these are now done - we're going to take those out and you can see they're boiling around the outside. All that's left is to serve them; they will hold together pretty well once they've cooked so we're just going to pop that onto a plate. We really like those nice little toasted bits - really delicious lots of nice flavor there actually, and our beautiful thick sauce.

**Tips and Variations**

If you want to make these cabbage rolls even more authentic, consider adding some hot peppers in the filling for your uh for your cabbage rolls so we don't need this to be super spicy but if you want a little bit more then feel free. It's all whatever you prefer. If you like this recipe please do like and subscribe, and if you have any recipes you'd like to see Chef Caleb try on the channel please let us know in the comments below.

**Conclusion**

Making these delicious cabbage rolls is really simple once you understand how everything fits together. We recommend giving this a try - it's worth the effort, and we're confident that your taste buds will thank you.

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a delicious cabbage roll recipe for you so this one is a little bit interesting you have to keep track of a couple of things going on at the same time because you're going to be making the filling at the same time as you're making your sauce so there's going to be a few different things going on simultaneously for this one and let's get going with our ingredients so we're going to use some napa cabbage for that this is uh perfect for this a can of tomatoes whole tomatoes some ground pork we've got some leftover rice a little bit of celery some spices we've got a dried chili peppers thai bird some black pepper and some dill seed an onion that we're going to use in two different places some leek shallots and garlic again that we're going to split into some carrot and some bay leaves so we're going to start off by getting a part of the garlic into tin foil and we're going to put that in the oven to roast and it's going to roast for a little while this is going to be part of the sauce meanwhile the rest of the garlic is going to be part of the filling so we're just going to get that together separately from the garlic we're using in the sauce so we're just going to chop the garlic pretty finely this is for the filling we don't need it to be super super small it's going to cook with the pork and everything inside the cabbage rolls so we're going to add that garlic into the rice that we've got again we've got some leftover rice it's a little bit dry which was perfect for this because it can absorb some of the extra liquid and then we're going to get some of our other aromatic elements chopped up here so that's the leak we're also going to do some of the shallot and again this is all for the filling so we're going to get that nicely chopped along with a half of the onions so half of the onion is going to get chopped here and the other half is going to be used in the sauce along with the other half of the shallot and and all that sort of thing so let's get that into our pan a little bit of oil in there and it's nice and hot so there we go with our beautiful aromatics and we just want to get actually quite a lot of color on these we want these to be nice and dark quite sweet and cooked down and we're going to mix that in with our our cabbage roll filling a little bit of salt and a little bit of fresh cracked black pepper if you want you don't want to over season this because there's other seasoning coming in that filling as well so we're just going to let that cook for a little while and that's going to cook down quite a lot it's going to get quite a bit of color and again this is for the filling now while that's happening we are going to get our cabbage ready now we're using napa cabbage which is good and tender but we also want to make sure that it folds appropriately and we'll be able to roll it up so we do want to cook it just par cook it a little bit until it's good and soft so we're going to get that into some boiling water and we're not going to cook it all the way through we don't want to cook it for very long we just again want to make sure that it's soft enough that it's going to roll pretty easily so once it's reached that point we're going to shock it we're going to pop it right into some ice water to stop it cooking we don't want to overcook this and then once we've got all of that into the ice water and it's all shocked and stopped cooking right away we're also going to drain that so we're just going to line a colander with that and make sure that it's well drained meanwhile we're going to get the rest of the ingredients going for the sauce so here we have some celery that we're just going to chop pretty finely it doesn't have to be pretty uh we're going to be burmixing this sauce you can use a blender or a food processor as well the other half of the onion and also our carrots so once we have everything chopped up we're also going to use the other half of the shallots and we're just trying to mince these um so that they cook pretty quickly and pretty evenly again the carrots we're going to cut that into we have one of these huge food service carrots so we're going to cut that into panels uh cut the panels into sticks and then once we've got them into sticks we can just chop them down into uh into a pretty small dice honestly so now all of this is going to cook together so it doesn't really matter if we uh sort of get it on each other meanwhile let's go back and take a look at our other aromatics here and you can see they're quite dark now they've cooked down quite a lot got some really nice color on them those uh onions and shallots i've gone really really soft they're quite sweet now as well because they've caramelized so much and we're just going to pop that into our bowl with the raw garlic and the rice leftover rice for our filling meanwhile for our sauce we're gonna get our bay leaves and a little bit of we're using olive oil into a pot and we're gonna add in our second round of veggies so this is the onions and the shallots and the carrot that we just that we just cut up and the celery as well so that's going to go cook for a little while a little bit of salt and we're just going to let that cook until it's nice and translucent we're going to cover it as well i'll give it a little stir to make sure that the the bay leaves get sort of moved around a bit and the veggies all get a nice coating of that oil meanwhile we're going to get our spices together so we've got our dried thai bird chili the black peppercorns and the dill seed and we're just going to give that a little grind in our spice grinder until it's good and fine we want it basically pouted for this we're going to add that into our filling and then we can start getting our filling together so we're going to add once we've got the sauce going so you can see here it has gotten a little bit translucent we're going to add in that can of tomatoes we like to use the whole canned tomatoes because it comes out a little less thick the diced ones or the crushed ones have a little less liquid we want that liquid because we're going to be stealing a little bit of it for the cabbage rolls in just a little while meanwhile we're going to season our filling a little bit a little bit of salt in there and our ground pork and then we're just going to mix that until it is well combined and it's all nice and even in there and again you can see that sort of dry rice is going to soak up a lot of the moisture from our other ingredients as they cook in the cabbage rolls and you can see here they're nice and soft and really easy to fold right now sometimes some people will trim the stem side away just a little bit or shave it off just to make it thinner but if it's nice and soft then you really don't need to so you're going to add a little bit of your filling and then just very carefully roll that up and sort of tuck in the edges and then we're just going to pop that into a little casserole dish until it's nice and full like that meanwhile our sauce is over here cooking away we're going to steal a little bit of that that nice flavorful tomato sort of tomato broth and we're just going to pop that on top of the cabbage rolls we're not going to cook the cabbage rolls in the sauce we're going to wait until the sauce is done we're going to just add that at the end but we are going to give a little bit of that tomato flavor here and pop that into the oven with just that just that little hint of the of the sauce meanwhile we're gonna take that nice roasted garlic out of the oven that we started way back at the beginning so after a little while this is what the uh casserole dish looks like with the cabbage rolls you can see it's got a little bit of that color on the top there from the from the oven we're going to give it another dose of the just the tomato broth from the sauce that's floating to the top and then we're going to pop that back in the oven we want to make sure these are cooked all the way through we're dealing with ground pork here so we want to make sure that they're cooked all the way through that's going to go back in the oven just for a little bit longer meanwhile we are going to get the bay leaves out of our sauce and we're going to add in that roasted garlic that we took out of the oven so you want to give it a little bit of time to be able to handle it and that's just going to go into the pot and once you've got all your roasted garlic in there it's time to burmix so we've got our nice stick blender here we are going to get that going and we were really happy with the consistency of the sauce when we finished it came out as this beautiful thick sauce lots of great flavor that roasted garlic was fantastic we had to adjust the flavor just a little we wanted a little bit more zing so we added just a tiny bit of lemon juice and now's a great time to be adjusting your flavors give it a taste see if it needs a little bit of salt if it needs a little bit of acid if you want it to have a little bit more kick you can add a little bit of tabasco or something like that now we have some hot peppers in the filling for our uh for our cabbage rolls so we don't need this to be super spicy but if you want a little bit more then feel free it's all whatever you prefer so these are now done we're going to take those out you can see them boiling around the outside and all that's left is to serve them so they will hold together pretty well once they've cooked so we're just going to pop that onto a plate we really like those nice little toasty bits really delicious lots of nice flavor there actually and our beautiful thick sauce we're just going to spoon that over top and you can see it just sort of stays there really really excellent a nice thick sauce and and that's it that's the whole thing really really simple um i say that it is a few things to keep track of at the same time but in the end not all that terrible really delicious though worth the effort i absolutely recommend this and i hope you'll give this one a try so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have a delicious cabbage roll recipe for you so this one is a little bit interesting you have to keep track of a couple of things going on at the same time because you're going to be making the filling at the same time as you're making your sauce so there's going to be a few different things going on simultaneously for this one and let's get going with our ingredients so we're going to use some napa cabbage for that this is uh perfect for this a can of tomatoes whole tomatoes some ground pork we've got some leftover rice a little bit of celery some spices we've got a dried chili peppers thai bird some black pepper and some dill seed an onion that we're going to use in two different places some leek shallots and garlic again that we're going to split into some carrot and some bay leaves so we're going to start off by getting a part of the garlic into tin foil and we're going to put that in the oven to roast and it's going to roast for a little while this is going to be part of the sauce meanwhile the rest of the garlic is going to be part of the filling so we're just going to get that together separately from the garlic we're using in the sauce so we're just going to chop the garlic pretty finely this is for the filling we don't need it to be super super small it's going to cook with the pork and everything inside the cabbage rolls so we're going to add that garlic into the rice that we've got again we've got some leftover rice it's a little bit dry which was perfect for this because it can absorb some of the extra liquid and then we're going to get some of our other aromatic elements chopped up here so that's the leak we're also going to do some of the shallot and again this is all for the filling so we're going to get that nicely chopped along with a half of the onions so half of the onion is going to get chopped here and the other half is going to be used in the sauce along with the other half of the shallot and and all that sort of thing so let's get that into our pan a little bit of oil in there and it's nice and hot so there we go with our beautiful aromatics and we just want to get actually quite a lot of color on these we want these to be nice and dark quite sweet and cooked down and we're going to mix that in with our our cabbage roll filling a little bit of salt and a little bit of fresh cracked black pepper if you want you don't want to over season this because there's other seasoning coming in that filling as well so we're just going to let that cook for a little while and that's going to cook down quite a lot it's going to get quite a bit of color and again this is for the filling now while that's happening we are going to get our cabbage ready now we're using napa cabbage which is good and tender but we also want to make sure that it folds appropriately and we'll be able to roll it up so we do want to cook it just par cook it a little bit until it's good and soft so we're going to get that into some boiling water and we're not going to cook it all the way through we don't want to cook it for very long we just again want to make sure that it's soft enough that it's going to roll pretty easily so once it's reached that point we're going to shock it we're going to pop it right into some ice water to stop it cooking we don't want to overcook this and then once we've got all of that into the ice water and it's all shocked and stopped cooking right away we're also going to drain that so we're just going to line a colander with that and make sure that it's well drained meanwhile we're going to get the rest of the ingredients going for the sauce so here we have some celery that we're just going to chop pretty finely it doesn't have to be pretty uh we're going to be burmixing this sauce you can use a blender or a food processor as well the other half of the onion and also our carrots so once we have everything chopped up we're also going to use the other half of the shallots and we're just trying to mince these um so that they cook pretty quickly and pretty evenly again the carrots we're going to cut that into we have one of these huge food service carrots so we're going to cut that into panels uh cut the panels into sticks and then once we've got them into sticks we can just chop them down into uh into a pretty small dice honestly so now all of this is going to cook together so it doesn't really matter if we uh sort of get it on each other meanwhile let's go back and take a look at our other aromatics here and you can see they're quite dark now they've cooked down quite a lot got some really nice color on them those uh onions and shallots i've gone really really soft they're quite sweet now as well because they've caramelized so much and we're just going to pop that into our bowl with the raw garlic and the rice leftover rice for our filling meanwhile for our sauce we're gonna get our bay leaves and a little bit of we're using olive oil into a pot and we're gonna add in our second round of veggies so this is the onions and the shallots and the carrot that we just that we just cut up and the celery as well so that's going to go cook for a little while a little bit of salt and we're just going to let that cook until it's nice and translucent we're going to cover it as well i'll give it a little stir to make sure that the the bay leaves get sort of moved around a bit and the veggies all get a nice coating of that oil meanwhile we're going to get our spices together so we've got our dried thai bird chili the black peppercorns and the dill seed and we're just going to give that a little grind in our spice grinder until it's good and fine we want it basically pouted for this we're going to add that into our filling and then we can start getting our filling together so we're going to add once we've got the sauce going so you can see here it has gotten a little bit translucent we're going to add in that can of tomatoes we like to use the whole canned tomatoes because it comes out a little less thick the diced ones or the crushed ones have a little less liquid we want that liquid because we're going to be stealing a little bit of it for the cabbage rolls in just a little while meanwhile we're going to season our filling a little bit a little bit of salt in there and our ground pork and then we're just going to mix that until it is well combined and it's all nice and even in there and again you can see that sort of dry rice is going to soak up a lot of the moisture from our other ingredients as they cook in the cabbage rolls and you can see here they're nice and soft and really easy to fold right now sometimes some people will trim the stem side away just a little bit or shave it off just to make it thinner but if it's nice and soft then you really don't need to so you're going to add a little bit of your filling and then just very carefully roll that up and sort of tuck in the edges and then we're just going to pop that into a little casserole dish until it's nice and full like that meanwhile our sauce is over here cooking away we're going to steal a little bit of that that nice flavorful tomato sort of tomato broth and we're just going to pop that on top of the cabbage rolls we're not going to cook the cabbage rolls in the sauce we're going to wait until the sauce is done we're going to just add that at the end but we are going to give a little bit of that tomato flavor here and pop that into the oven with just that just that little hint of the of the sauce meanwhile we're gonna take that nice roasted garlic out of the oven that we started way back at the beginning so after a little while this is what the uh casserole dish looks like with the cabbage rolls you can see it's got a little bit of that color on the top there from the from the oven we're going to give it another dose of the just the tomato broth from the sauce that's floating to the top and then we're going to pop that back in the oven we want to make sure these are cooked all the way through we're dealing with ground pork here so we want to make sure that they're cooked all the way through that's going to go back in the oven just for a little bit longer meanwhile we are going to get the bay leaves out of our sauce and we're going to add in that roasted garlic that we took out of the oven so you want to give it a little bit of time to be able to handle it and that's just going to go into the pot and once you've got all your roasted garlic in there it's time to burmix so we've got our nice stick blender here we are going to get that going and we were really happy with the consistency of the sauce when we finished it came out as this beautiful thick sauce lots of great flavor that roasted garlic was fantastic we had to adjust the flavor just a little we wanted a little bit more zing so we added just a tiny bit of lemon juice and now's a great time to be adjusting your flavors give it a taste see if it needs a little bit of salt if it needs a little bit of acid if you want it to have a little bit more kick you can add a little bit of tabasco or something like that now we have some hot peppers in the filling for our uh for our cabbage rolls so we don't need this to be super spicy but if you want a little bit more then feel free it's all whatever you prefer so these are now done we're going to take those out you can see them boiling around the outside and all that's left is to serve them so they will hold together pretty well once they've cooked so we're just going to pop that onto a plate we really like those nice little toasty bits really delicious lots of nice flavor there actually and our beautiful thick sauce we're just going to spoon that over top and you can see it just sort of stays there really really excellent a nice thick sauce and and that's it that's the whole thing really really simple um i say that it is a few things to keep track of at the same time but in the end not all that terrible really delicious though worth the effort i absolutely recommend this and i hope you'll give this one a try so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your food\n"