This Julia Child Cabbage Recipe is a Glorious & Confusing Mess

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  • Опубліковано 23 лис 2024

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  • @mindym.1166
    @mindym.1166 Рік тому +1698

    I think I have an answer to the peeling / blanching mystery - if you use a normal green cabbage to make cabbage rolls, you have to blanch before you peel the leaves apart into single leaves or else you’ll tear the leaves a bunch. By contrast, the crinkle leaf type will more easily tear apart raw, and then it’s a simple matter to just blanch the number of leaves you need for your recipe. Clear as mud! Enjoyable video as always, Jamie!

    • @Party_Bones
      @Party_Bones Рік тому +111

      100%, says right there in the book if Jamie had continued just 4 more words, "you usually need not blanch it to remove the leaves." 😅

    • @jenniferlynn3537
      @jenniferlynn3537 Рік тому +50

      by contrast the crinkle type leaves will “tear apart” raw - You mean “separate from the head,” right?
      What confused Jamie was why he had to blanch the Savoy cabbage leaves afterwards when he didn’t have to before separation - and the answer is so that they would pack into the mold more easily, conform to the shape of it, and not leave air pockets.

    • @markhamstra1083
      @markhamstra1083 Рік тому +34

      “Can I not read?” It does often appear to be a reasonable question. But no, it must be Julia’s fault for writing a confusing recipe. Or something like that.

    • @coragon42
      @coragon42 Рік тому +4

      @@Party_Bones 7:46

    • @ScottLuvsRenFaires
      @ScottLuvsRenFaires Рік тому +17

      I think the issue is that you don't use the entire head of cabbage in this recipe. So, if you can leave the center of the head raw, you have more options for the leftovers such as cole slaw. Julia probably didn't think this needed to be spelled out.

  • @MzShonuff123
    @MzShonuff123 Рік тому +521

    A thing I’ve learned is when Julia prefaces a recipe by saying it’s impressive, it’s gonna take like 2 days to make

    • @JW-vd4il
      @JW-vd4il Рік тому +3

      ❤ 2 days AND RUIN YOUR LIFE. 😂

    • @johnnye87
      @johnnye87 10 місяців тому +7

      When she says it's "simple" it will only take 4 hours

  • @pistonfists
    @pistonfists Рік тому +332

    you just slowly pulling out more heads of cabbage was incredible honestly

    • @susanlovesjava4961
      @susanlovesjava4961 Рік тому +12

      The Goldilocks of cabbage! Haha

    • @ne.7700
      @ne.7700 Рік тому +4

      The man had a lot of cabbage in his future 😀

  • @marcandreyko4251
    @marcandreyko4251 Рік тому +1203

    i love that this classifies as a "vegetable dish" according to JC.

    • @markhamstra1083
      @markhamstra1083 Рік тому +91

      That’s only surprising if you mistake “vegetable dish” to mean “vegetarian” or “vegan” instead of “a dish in which one or more vegetables plays a prominent, necessary role.” Julia rarely concerned herself with vegetarianism, and I can’t recall her ever addressing vegan concerns.

    • @drummerlovesbookworm9738
      @drummerlovesbookworm9738 Рік тому +64

      Jello with pineapple bits presented on a leaf of iceberg lettuce was a SALAD according to my mother….and the school lunch lady. 😂

    • @marcandreyko4251
      @marcandreyko4251 Рік тому +78

      @@markhamstra1083 it has THREE kinds of pork in it. The cabbage is a supporting player at best, and mostly just a vehicle.

    • @markhamstra1083
      @markhamstra1083 Рік тому +60

      @@marcandreyko4251 You’re reaching. The cabbage plays more than a supporting role. You cannot make a stuffed cabbage without a cabbage, but you could make it without pork.

    • @denyseleonard240
      @denyseleonard240 Рік тому +10

      @@markhamstra1083 heyyyy… don’t gorget the rice 🍚 it was at least worth a mention in the review. Everybody aaalways forgets the rice!

  • @erzsebetkovacs2527
    @erzsebetkovacs2527 Рік тому +573

    Your wife is right, this seems to be a French interpretation of that mainstay of Eastern European (not just Polish) peasant cuisines, cabbage rolls. Those are individually wrapped, though, with single leaves of blanched or pickled cabbage, and the filling is made with only uncured pork sausage, unboiled rice, raw egg, onions, garlic and spices. Then, all of the cabbage rolls are cooked together in a pot with water or the pickling juice of the cabbage, with a couple of tomatoes and herbs (such as dill) thrown in. And that's it. In Hungary, we call it töltött káposzta, and eat it with fresh bread and creme fraiche, nothing else.

    • @Chatbox858
      @Chatbox858 Рік тому

      Please follow me on Facebook or Instagram!!
      I have an important update for you please and there are restrictions here

    • @a.w.4708
      @a.w.4708 Рік тому +71

      Yes, and the funny thing is this dish came (at least to Poland) from France, where they made pigeons with this stuffing and wrapped in cabbage, and Polish people be like "this is a good pigeon dish, but you know what is unnecesarry in it? The pigeon!" so this dish is known as "the pigeons" in Poland despite not containing any pigeon.

    • @lapislazarus8899
      @lapislazarus8899 Рік тому +6

      So much grated onions 😭

    • @marioula05
      @marioula05 Рік тому +12

      in Greece its called lahanodolmades! My favourite dish!

    • @deliastan1159
      @deliastan1159 Рік тому +19

      In Romania we call them sarmale! We have them with mamaliga(cornmeal porridge) and sour cream. Love them.

  • @Casy1306
    @Casy1306 Рік тому +742

    Me at 11:44 at night: Watches Jamie eat an enormous cabbage role, snacking on chips and playing sims.

    • @bleumarin1968
      @bleumarin1968 Рік тому +2

      it was 11:49 pm for me when he was telling us, what are the odds ?!

    • @passiveaggressive6175
      @passiveaggressive6175 Рік тому +4

      Came in at 23:01 eating reheated spag Bol😊

    • @FelisTerras
      @FelisTerras Рік тому +4

      Ate a chicken leg with broccoli, so there. And no, I'm not on a diet, but I had to counter the dozen or so chocolate drops I ate throughout my late shift^^'

    • @Orion-yd4dy
      @Orion-yd4dy Рік тому +3

      What am I doing at 11:44? Watching you eat a cabbage roll.

    • @marniethedyslexic6445
      @marniethedyslexic6445 Рік тому

      😂

  • @tbmike23
    @tbmike23 Рік тому +613

    The more of these I watch, the more esteem I have for Julia. She was a beast.

    • @BakedandCooked
      @BakedandCooked Рік тому +84

      The French Chef is insane.
      She was cooking live and it was recorded. She had a ½ hour to complete a recipe. JC is the GOAT.

    • @Exiled.New.Yorker
      @Exiled.New.Yorker Рік тому +27

      @@BakedandCooked Some argue that Jim Beard was the GOAT, but he was, sadly, too gay for TV of that era. I worship Julia, but Jimmy was Robbed.

    • @tiamia7139
      @tiamia7139 Рік тому +24

      @@BakedandCooked Guess what I'm watching right now on this rainy, stormy early morning in Atlanta? The French Chef! Julia is making pie crust for various quiches. Believe this was her first show in the series. (She keeps looking at the wrong camera. 😅) "Get rough with it...Smear it OUT!" 🤣 My French mother taught me the importance of using ice water, drop by drop, when making pie crust, handling it as gingerly as possible and putting it in the fridge for several hours before rolling out. Her pie crust is still the best I have ever tasted. So light, buttery and flaky! 😇 She and my grandmother ("Memere") always used a high quality butter and weren't skimpy with the cream. BOTH lived to be just shy of their 93rd birthdays. I go through a block of President (Normandy) butter each week and my cholesterol was "perfect" on my annual physical. My internist said I had the numbers of someone half my age. (I just turned 72.) Think I'll make a quiche de la mer for lunch. I'll have a glass of Rose with it and toast my favorite chef! 🤗💖💖💖

    • @fayedavis2569
      @fayedavis2569 Рік тому

      @@Exiled.New.Yorker Maybe but was Jim also a spy during the war ?? JC was ...

    • @michealpersicko9531
      @michealpersicko9531 Рік тому +1

      @@Exiled.New.Yorker considering how drastically different Liberace looked on TV before his Vegas days sadly that is 100% the case. although idk how Julia child got by on being a woman alone. she could pass as a man in drag; she is a fucking GOAT tho.

  • @Anil18834
    @Anil18834 Рік тому +303

    I wonder if 2019 Jaime would have obsessed about shopping for cabbage and been as thrilled as 2023 Jaime is to have such a "beautiful" cabbage on his hands 😆

    • @KassFireborn
      @KassFireborn Рік тому +22

      "Why am I working with cabbage? Is there a viral cabbage cake or something?"

    • @JW-vd4il
      @JW-vd4il Рік тому +6

      He did learn some things. 16:30. "This has catastrophe written all over it." 😂
      As someone who also learned a lot of cooking by just written recipes and trial and error, I applaud him! And I have been here. 😂
      [Edit to fix time link.]

  • @myjewelry4u
    @myjewelry4u Рік тому +508

    Make a huge/insane amount of gyoza with the cabbage and your extra pork sausage ! I highly recommend making your own wrappers (tasty!)

    • @hikkibunny
      @hikkibunny Рік тому +25

      And they're great for freezing. Smart!

    • @wpc456cpw
      @wpc456cpw Рік тому +16

      MMMMM cabbage and meat dumplings are soooooo dang good.

    • @Noaartetc
      @Noaartetc Рік тому +9

      Wow, I need to try this stuffing with pelmeni, Russian dumplings.

    • @alexandresobreiramartins9461
      @alexandresobreiramartins9461 Рік тому +2

      @@Noaartetc Pelmeni, no need for the complicated Asian dumpling folding! Yeah!!!!! Boris approves!

    • @SharpAssKnittingNeedles
      @SharpAssKnittingNeedles Рік тому +1

      Dang that's great advice!

  • @Evelina_412
    @Evelina_412 Рік тому +85

    When you added the rice to the meat, it clicked for me that what you're making is essentially a giant version of what we have here in Lithuania, called balandėliai. They're these fist sized cabbage rolls with stuffing inside, which is usually a mix of meat, rice and onions.

    • @TheFashunSkater
      @TheFashunSkater 11 місяців тому

      We have them in greece too! I can't spell it with English letters but translates to cabbage dumplings i guess?

    • @donatagavenaite3364
      @donatagavenaite3364 4 місяці тому

      another lithuanian here, I thought the same thing!

  • @_janetta
    @_janetta Рік тому +93

    it never ceases to amaze me how she turns humble ingredients into an all day project lol this woman’s sense of humor is unmatched 😂❤️ so glad you made it through. do something EASY with the rest of the cabbage - you earned it Jamie!

    • @reggiebuffat
      @reggiebuffat Рік тому +4

      Yeah, like an honest Polish cabbage roll. 😂

  • @TaraFinlay
    @TaraFinlay Рік тому +171

    I have been watching cooking shows since watching reruns of The French Chef on PBS as a child in the 70s. I have never enjoyed a cooking show as much as I enjoy this one. Cooking Channel and Food Network, eat your heart out. Merci!

    • @denyseleonard240
      @denyseleonard240 Рік тому +9

      I’m just sitting here laughing my ass off. 😂😂😂

    • @pjef1956
      @pjef1956 Рік тому +5

      Same here ! Except I started with Marjorie Mariner (Youngstown OH) in the late 1950s! Actually I was home with the measles watching her in 1963 when she was interrupted with the news bulletin about JFK ... anyhoo, I've watched them all, religiously (obsessively??), and you are the MOST entertaining by far.

    • @alandun27
      @alandun27 Рік тому +4

      what a beautiful comment . . . just saying . . . 🥲

    • @TaraFinlay
      @TaraFinlay Рік тому +2

      @Alan D Thanks Alan. I meant every word of it.

    • @elengstrom
      @elengstrom Рік тому +4

      Agree Tara and Alan! I feel I’ve been given the opportunity to relive part of my childhood as I would watch either the original broadcasts of Graham Kerr or Julia Child making something and then get on my bike, head to the grocery store to get the needed ingredients, then make it for dinner that evening or the next day as my Mom wasn’t a fan of cooking. There were some truly awful mistakes I made, but the encouragement I got from my family - and my Mom buying every book of Julia’s and other great chefs - kept me trying to keep up with Julia’s recipes and instructional methods. Julia Child made my life better as a kid and even today and re-watching the recreation of her recipes through this channel is simply wonderful.

  • @DelGuy03
    @DelGuy03 Рік тому +196

    Brilliantly done, Jamie! In this first (2-part) book, Julia felt obliged to reproduce classics of French cuisine, and was collaborating with actual Frenchwomen; she got less doctrinaire as she became more experienced, and developed her own style and voice. She also got better as a writer in terms of clarity and precision; everyone does after all, writing is a lifelong study. I love seeing you nonchalantly use the skills you've acquired, tossing a panful of chopped onions casually and expertly, or whipping up some potatoes as a side dish.

  • @richardwingrove953
    @richardwingrove953 Рік тому +52

    I love that Julia can turn cabbage and bacon into a 6 hour slog, and I love that you do your utmost to follow along with her! Like so often it seems the end result is delicious... just maybe not quite worth the work that she puts you through!

    • @Padraigp
      @Padraigp Рік тому

      Theres a dish in hingary where they get a huge pottery pot and put cabbage onion fatty fatty pork and whatever else and then then put it on a fire and cook it for days on end. I had it at a festival in this town called something like zezezic in hungary and we bought a little pot of the same soet. Everywhere all you could get to eat was this fatty pork cabbge it was sgorgeous but jesus ...days!!! Id happyily fry the bacon and eat it on raw cabbage leafs tbh@

  • @1stukrainianfront
    @1stukrainianfront Рік тому +6

    We love it whenever Jamie's wife appears: not for any weird reasons, just because it's fun to see his personal side!

  • @lexiepsy
    @lexiepsy Рік тому +91

    One time I made a spinach ricotta stuffed under the skin chicken, I read it as 1 - 2 lbs chicken it said 2 -2lbs chickens I stuffed 1 chicken with enough stuffing for 2 when it cooked it was the size of a turkey! Haha I’m amazed it didn’t explode! Lol

    • @ninaelsbethgustavsen2131
      @ninaelsbethgustavsen2131 7 місяців тому +1

      BLIMEY !
      That sounds like a small miracle...
      Good thing the chicken didn't go 💥 !
      I bet it tasted nice though !

  • @Rubicon1776
    @Rubicon1776 Рік тому +59

    I find watching you struggle through Julia Child’s impossible recipes oddly satisfying. I’ll never make them myself. I just don’t have the time energy or money to make these beautiful disasters. But I’m glad you do!

  • @lilianmcguigan9240
    @lilianmcguigan9240 Рік тому +46

    Julia Child dragged my cooking prowess from rudimentary to haute cuisine back in the 70's. I am forever grateful to her.

    • @Thingsyourollup
      @Thingsyourollup Рік тому

      I hope you avoided the aspics LOL

    • @KNPrince
      @KNPrince Рік тому

      @@Thingsyourollup Agreed... After watching Jamie make two of Julia's aspic recipes.. I don't think I will ever try eating making or eating one... Mind you I might make one and take it to my next family gathering for a big meal.. cut to the chase.. and serve one and make everyone visibly upset!.. (to quote Dylan B. Hollis of Baking Yesteryear) fame here on UA-cam!

  • @dsmith1228
    @dsmith1228 Рік тому +86

    The delight I feel when watching the manic chaos in your kitchen as you work your way through complicated French recipes is the highlight of my culinary education!😀

    • @reggiebuffat
      @reggiebuffat Рік тому

      JC has the knack to make simple and delightful Eastern European, Middle Eastern, or North African convoluted to the extreme. It's a little bit SM cooking if you ask me.

  • @EtherealDC
    @EtherealDC Рік тому +18

    Jamie’s lighting never ceases to amaze me. 11:45 and it looks like the middle of the afternoon. Those are some production values right there!

  • @maya-gur695
    @maya-gur695 Рік тому +99

    Stuffed cabbage is a pain to make, but it's such an awesome dish! This presentation is interesting, my grandmother is Romanian and she stuffs individual cabbage leaves with rice and cooks them in tomato sauce. I've never seen it done with a whole cabbage like this until now.

    • @linara255
      @linara255 Рік тому +18

      Same here in Lithuania. Seems like the rolls are easier to make and the taste must be very similar.

    • @martyn6448
      @martyn6448 Рік тому +4

      My besties hubby is Romanian, I have been looking for something to make him from "home", any suggestions? I'd ask him but I'd like it to be a surprise 😅

    • @raerohan4241
      @raerohan4241 Рік тому +1

      From what I've seen, chou farci can be made either way. No idea which method is more traditional, but I'm going to go ahead and say that the individual leaf rolls are the older version, since most countries do them that way

    • @VyrolF
      @VyrolF Рік тому +2

      @@martyn6448 you can try meatball sour soup (in Romanian is ciorbă de perișoare).

    • @SewardWriter
      @SewardWriter Рік тому +1

      Ooh. Don't suppose you can share your bunica's recipe?

  • @fionajane56
    @fionajane56 Рік тому +39

    The Charlotte pan has been a total blessing. At 11:00 at night I was at our barn watching your video while also watching a ewe have her lamb.
    The cabbage looked awesome when you bravely turned it out on the plate!
    Thank you.

    • @KNPrince
      @KNPrince Рік тому

      Was it a boy or girl? Hope the lamb is running around, living its best life, and annoying its mother to no end..!

  • @WUStLBear82
    @WUStLBear82 Рік тому +12

    With that much cabbage, you should make some colcannon, an Irish dish of potatoes, shredded cabbage and scallions mashed together with lots of butter and cream, which can be a side dish or topped with diced ham or bacon for a complete meal.

  • @jamesallison4875
    @jamesallison4875 Рік тому +64

    Dude, you are the best! Extremely entertaining, and isn’t that what we’re all about? Thanks for your blood, sweat and tears.

  • @relax2dream164
    @relax2dream164 Рік тому +16

    This is not what I expected it to be at all. This half Polish, half French woman’s mouth is watering. The perfect food. ❤️🇨🇦

    • @ajrwilde14
      @ajrwilde14 10 місяців тому

      Wow this was made for you!

  • @cristinaj2504
    @cristinaj2504 Рік тому +12

    I paused it at 7:49 after you said you had a Savoy cabbage. That isn’t what a Savoy cabbage looks like in my supermarket (MUCH more crinkly… frilly even) but the fact that you’ve generated a “what’s that cabbage” cliffhanger is a delightful part of my evening.

    • @TLadret
      @TLadret Рік тому +5

      Oh my goodness Cristina! I had to pause the video and read through the comments to see if anyone else had commented on the fact that he didn’t have an actual ‘Savoy’ cabbage! I just love watching Jamie! He’s come so far but still makes me wish I could call him and offer advice! Such fun hey? Now I’ll get back to pressing play! Take care friend!

    • @SqueakyPeeps
      @SqueakyPeeps 9 місяців тому

      All 4 heads of cabbage look like they've been sitting in a bodega for about 2 months. Savoy cabbage is better for rolling, plus it comes from France. My family is Polish and we always use savoy for our cabbage rolls. No need to blanche them prior to filling. They stay crunchier than the other types of cabbage too.

  • @ShiraCheshire
    @ShiraCheshire Рік тому +12

    With how intimidating this recipe was, I was sitting here like "Ah good, he bought extra sausage and cabbage, he'll have ingredients for an attempt 2..." But then it turned out so well first try!!
    All the little bits of spilled rice and things on the counter makes me feel better about my clumsy self.

  • @mathurm100
    @mathurm100 Рік тому +52

    this channel has become one of my favorite cooking channels. great job!

  • @LancetFencing
    @LancetFencing Рік тому +6

    The look on your face when you said “this recipe is not well written” fucking priceless!

  • @89Licho
    @89Licho Рік тому +25

    I'm Polish and yeah - we can call it a gigant GOŁĄBEK :D

    • @paulklee5790
      @paulklee5790 Рік тому +2

      And Damn good too… reminds me of my old Mum’s cooking….

  • @kathrynanne6332
    @kathrynanne6332 Рік тому +13

    "..much room for improvement in the plating department..." Oh no Jamie, please don't get all pretentious in your plating. I think most of your viewers love your practical and relatable style. Nobody is at home plating their food like a 5-star restaurant, we're just plopping the food on our plate and enjoying it 🤣

  • @r1s032
    @r1s032 Рік тому +13

    Jamies face at 13:15 is just perfect! Its great to see how much your cooking has improved!

  • @Susan-cooks
    @Susan-cooks Рік тому +12

    I'm glad your camera wasn't damaged! Love the look of the finished dish. My husband would love this. I'd prep the filling the day before I assembled it & probably substitute thick sliced bacon for the salt pork. I know salt pork isn't smoked but I prefer bacon :)

    • @goldilox369
      @goldilox369 Рік тому +2

      Agree. I'd do it with bacon. I enjoy the smoke flavor.

  • @meaghan929
    @meaghan929 11 місяців тому +2

    I love how she says "meanwhile", after the fact (without any mention of the task ahead of time). Thanks, Julia, for the heads up about that BEFORE we actually need to be doing it. 😉

  • @Raerz1
    @Raerz1 Рік тому +9

    It is actually 11:50 at night and i'm watching the best cooking-show at YT thank you very much XD

  • @Aneres225
    @Aneres225 Рік тому +7

    Bowl transitions are becoming more and more seamless. I think I might try this as cabbage rolls with the same stuffing and sauce!

  • @Jacob-ly8vs
    @Jacob-ly8vs Рік тому +4

    It amazes me that you've gotten this far and still don't make timelines for yourself. I love you so much Jamie

  • @madebywera5048
    @madebywera5048 Рік тому +28

    Wow, this looks really good! :) I'm Polish, so it looks kind of like deconstructed Polish gołąbki, rolled cabbage leaves stuffed usually with rice and meat, serverd with tomato sauce. I thought it takes a lot of time to make gołąbki, but wow, this recipe tops it! :D

  • @danielsantiagourtado3430
    @danielsantiagourtado3430 Рік тому +57

    Love your upbeat personality and earnest attempts Jamie! Hope you're having a great day and thanks for the video!

  • @beasluszka6258
    @beasluszka6258 Рік тому +13

    Boy I'll bet you're glad you found and invested in that Charlotte Mold all those recipes ago. It sure has come in handy! Love the channel!

  • @Nox-jx9rz
    @Nox-jx9rz Рік тому +35

    one of my favorite things i used to love when i was a kid was a stewed cabbage and bacon soup. chicken stock, crushed black pepper and a few other specific spices, cabbage carrots, finely diced 1/2 white onion. and diced chunk bacon that is soft/slow cooked in some butter and then added into the cabbage to to stew with the other veggies for about 30 mins or so. goes terrific with some buttered french bread for dipping. (i'm from New Orleans) xD absolutely love that stuff ^^b

    • @sabinekoch3448
      @sabinekoch3448 Рік тому +1

      Sounds divine❤…😊

    • @danaemcburney4160
      @danaemcburney4160 Рік тому

      I was thinking that this recipe could be deconstructed and simplified to make something very similar and still delicious. Your soup sounds like it's along those lines.

    • @cliftonmcnalley8469
      @cliftonmcnalley8469 Рік тому

      May I ask what your "other" spices are for your soup? I discovered Taiwan Cabbage a few months ago - a huge flattened sphere of sweet and tender massive leaves - perfect for cabbage rolls. I've been dying to make stuffed cabbage and a cabbage soup. I love the stuffing of this recipe, but in my super taster family a pinch of sage can be too much and caraway seeds are just....
      No. I'm thinking about what else to use....

    • @Nox-jx9rz
      @Nox-jx9rz Рік тому

      @@cliftonmcnalley8469 let me get with my mother on that, she as the one who did that and i havent gotten the family cook book yet. so i was mostly recalling from memory what i seen her put in it xD

    • @cliftonmcnalley8469
      @cliftonmcnalley8469 Рік тому +1

      @@Nox-jx9rz If you get the chance, please do, you probably need to know anyway, right?😁
      Our family "go to" comfort food was what my mother called "hash". She's German. It's basically homemade hamburger helper - a ground beef sauce over macaroni. My friends would get excited when I said I was making hash.. I had made it myself numerous times growing up but my first several attempts on my own weren't great, something was missing. Finally asked Mom. I talked her thru what I was doing, she was stumped until suddenly she exclaimed loudly, "Oh! Nutmeg!" Turns out she,'d always added it at the end as a large pot only requires a tiny pinch!

  • @FaerieDust
    @FaerieDust Рік тому +13

    Re: blanching: with the normal cabbage, you often have to simmer the whole entire head just to get the leaves to loosen enough that they can be peeled off. Has to be done gradually or you'll boild the exterior leaves to mush before the inner ones soften - easiest done if you have a really big pot so you don't have to take the cabbage out to get the leaves, I imagine that would spill hot water everywhere...
    I love cabbage rolls (we make a Kurdish style, but I love every kind I've tried), and this is basically that but without the rolling. A cabbage roll layered meatloaf thing. It looks delicious, I think I'm actually going to make it...

    • @jonyplanter3305
      @jonyplanter3305 Рік тому +4

      A "really big pot" is the answer. Bought an 8 qt stock pot recently and it has proven to be a versatile godsend. Perfect for blanching cabbage...

    • @carolyperez8075
      @carolyperez8075 Рік тому

      Hope it turns out beautifully

  • @WisKrisKar
    @WisKrisKar Рік тому +31

    I've cooked cabbage quite a bit, and as a mother two three young kids who think that they are funny as hell, the jokes about "fart smell" that always occur are creative and hilarious. Cabbage is as entertaining as it is satisfying.

    • @onemercilessming1342
      @onemercilessming1342 Рік тому +11

      Grow up in a Lithuanian/Polish family that makes "pigs in blankets", halupki: pork sausage, rice, onions, garlic, wrapped in a rolled, steamed cabbage leaf and covered in tomato sauce and baked. The "fart" smell never quite leaves upholstery and carpets and drapes.

    • @lagunagirl1347
      @lagunagirl1347 Рік тому +2

      @@onemercilessming1342 Thanks, you made me laugh. That was my first thought, cooking cabbage-the house is going to smell bad.

    • @onemercilessming1342
      @onemercilessming1342 Рік тому +1

      @Laguna Girl You should have been around when my beloved Lithuanian father was noshing on one of his favorite snacks, limburger and raw onion on dark rye bread.

    • @lagunagirl1347
      @lagunagirl1347 Рік тому +1

      @@onemercilessming1342 😂😷

    • @WisKrisKar
      @WisKrisKar Рік тому +3

      @@onemercilessming1342 I can't compete with that, but being in Milwaukee, the beer/ brat/ sauerkraut aroma deliciously lingers :) You're a kindred spirit indeed!

  • @dinocub1
    @dinocub1 Рік тому +4

    Loved this. My Ukrainian roommate's Baba makes the most epic cabbage rolls, very similar to this recipe. Two tips/tricks she taught me, is when boiling the cabbage, add about a half cup of vinegar to the boiling water before adding in the cored cabbage head (especially for those that don't peel easily off). Leaves just slip off with little effort. Also, de-veining of the cabbage leaves along the thick vein on the backside, makes for more tender leaves. ;)

  • @alanlamb7062
    @alanlamb7062 Рік тому +9

    That was a wild ride, so glad that you declared it to be perfect, Julia would be proud of you, no doubt!!

  • @KevinFeeley_KHF
    @KevinFeeley_KHF Рік тому +5

    When working with ground meats that have been cased and need to be broken up into a crumble a potato masher comes in handy. Once you've placed your globs/blobs/masses of ground meat into the pan simply smash it with a potato masher to break it up.

  • @terriconnelly5163
    @terriconnelly5163 Рік тому +12

    18:13 “shake them all about Hokey Pokey style” made me laugh. Jamie is always entertaining!

  • @shuvanidev
    @shuvanidev Рік тому +8

    This actually looks really good! I have an easier method for separating the cabbage leaves though - from making cabbage rolls. You core the cabbage and place it in a pot of boiling water. As the cabbage leaves soften on the outside remove each leaf one at a time with a pair of tongs/pickups to a plate. They are ready just when they start to soften and you can wiggle them off from the core or thick end of the leaf stem. As you get closer to the middle or end you may need to use a knife to cut them at the stem end, but it's no big deal. They stay whole this way and don't tear, then soften and blanche at the same time :)

    • @Padraigp
      @Padraigp Рік тому

      Yes or cut the core out first then as it blanches seperate the cut leaves.

  • @clydene326
    @clydene326 Рік тому +22

    Wow, what an amazing cabbage roll. Gigantic! Epic! It looks amazing and it must’ve tasted amazing.

  • @julianlaresch6266
    @julianlaresch6266 Рік тому +23

    I know this is a "veggie" dish but I'd love to see how Julia does a full on vegetarian dish with her love of pork

    • @denisehuston2573
      @denisehuston2573 Рік тому +8

      French cuisine is notoriously hostile to vegetarian or vegan options.

    • @johnnye87
      @johnnye87 10 місяців тому +1

      ​@@denisehuston2573 French cooking without butter, eggs and lardons just isn't French any more.

  • @cheriedoughan5583
    @cheriedoughan5583 Рік тому +11

    Impressive. Was wondering how that was going to come out. You are very tenacious. Love the show.

  • @alexandresobreiramartins9461
    @alexandresobreiramartins9461 Рік тому +1

    Jamie, the point of the first "you don't need to blanch the cabbage" is that with many cabbages you need to quickly blanch them in order to peel off the leaves, otherwise they break. The first blanching helps release the leaves from the whole head. Then you need to blanch them again to make them pliable. With the savoy, you don't usually need to do the first blanching, as the leaves come off easily.

  • @melindagrantham9180
    @melindagrantham9180 Рік тому +7

    I look forward to the release of these episodes more than any other UA-cam food channel. I love the content, the humor, and reality.

  • @melsyoutube
    @melsyoutube Рік тому +1

    “whatever joy you can find” 🥺

  • @lukasoitzl133
    @lukasoitzl133 Рік тому +3

    Caraway and cabbage pair really nicely. In Austria we often use it for cabbage salad with boiled potatoes. It’s delicious! Especially when the potatoes are still a bit warm.

  • @joephilippus1749
    @joephilippus1749 Рік тому +5

    Jamie, I have to say that you’re my absolute favorite channel on UA-cam. I’ve recently started cooking more seriously, and I get so much enjoyment out of watching you make these recipes!

  • @cled3600
    @cled3600 Рік тому +4

    It was a quite a ride getting there, but what a glorious result!

  • @sabinekoch3448
    @sabinekoch3448 Рік тому +7

    It’s 4 am and I’m laughing away …. So funny, Jamie! Your family must eat so well and be highly entertained…😊 I’m going to try a very much simplified version - yours looked wonderful…

  • @julietbowden6189
    @julietbowden6189 Рік тому +10

    I love this! I love that its layered and baked instead of cabbage rolls! Will absolutely make this. Good job J, the recipe sounded a little sketch, but you pulled it off.

  • @Jebbyfur61
    @Jebbyfur61 Рік тому +8

    As a cabbage lover I’m like drooling here. Your sauce looks awesome, I’m anxiously awaiting your tasting! 😮 oh I’m going to make but will cut some corners myself.

  • @NJ-Cathie
    @NJ-Cathie Рік тому +6

    Team J: Get yourself a set of stainless pots & pans. The Costco Kirkland brand is a pretty good option to the holy grail: All-Clad. They will help when you need to cool 😎 the contents quickly. Le Cruset & Company are basically encased cast iron. Once they get hot they take there sweet time cooling down.
    BTW: Your neighbor upstairs must have the cleanest floors in town. You should introduce yourself & invite them to the next shoot.
    One more thing: Make some bubble & squeak with all that leftover cabbage. Yummy!!!

  • @jeannierauch3540
    @jeannierauch3540 9 місяців тому +1

    You crack me up Jamie.
    Pretty much get a good giggle every episode.

  • @hollowcrownn3576
    @hollowcrownn3576 Рік тому +5

    I love that you include all the things that go wrong, I enjoy going on the whole recipe and cooking journey with you, laughing through your mistakes, yet im always rooting for you to succeed 😂 Best cooking show on UA-cam. ❤

  • @adellekatona6657
    @adellekatona6657 Рік тому +1

    Take one of the left over heads of the cabbage, cut it up into about 1-2" pieces, salt/pepper it and cook it down until it is a nice beige color. Cook some bow tie noodles and stir together. Cabbage and noodles - kaposztas teszta (Hungarian) but many Eastern/Central European countries make this easy, delicious dish.

  • @shanegray1846
    @shanegray1846 Рік тому +5

    your kitchen skills are growing tremendously! keep crushing it!

  • @amandaheck7897
    @amandaheck7897 Рік тому +5

    I was making a new recipe last night and read the entire thing wrong and had to start over 3 different times. Makes me feel better I'm not the only one 😂

  • @aliciaholborn6748
    @aliciaholborn6748 Рік тому +8

    Your perseverance is inspiring Jamie. Keep on keeping on. ❤

  • @Libertas4Ever
    @Libertas4Ever 9 місяців тому

    It is so refreshing to see a comet community that is positive, funny, and real about this is like this. You've got a great community here Jamie! Glad I'm now a part of it 😊

  • @ads0094
    @ads0094 Рік тому +6

    Man I love this ! This is an absolute gem of a site! I found this over two years ago… have gone back and watched practically every episode ( from the beginning ). Great job. Fantastic take on a epic work and style of cooking. Just saying I look forward to each episode and enjoy them immensely. Thank you.

  • @electronblue8334
    @electronblue8334 Рік тому +26

    Always amazed that your upstairs neighbour is nice enough to "bowl" and "sieve" you! 😂

  • @Noaartetc
    @Noaartetc Рік тому +3

    When you were sad it was heartbreaking, but at the end I was overjoyed with you at the results. This is seriously as moving as some epic tale. ❤
    Also wow, scary long recipe, but I should try simplified somewhat version)

  • @KevinDockery-oo9ce
    @KevinDockery-oo9ce Рік тому +2

    You are absolutely the best program on UA-cam I love watching your show. I did attempt to make this recipe about 3 months ago and it is a huge undertaking I literally worked on this for 6 hours finally figuring out how to place the cabbage leaves, but it was a battle I ended up also using the left over smaller leaves and stuffing because there was a large amount making cabbage rolls which were just as good. I truly believe you should have your own television series your the best. Thank you so much for all your hard work.

  • @gladosmaincore8589
    @gladosmaincore8589 Рік тому +8

    Rice n meat in a cabbage. Reminds me of " Gołąbki ". Which is a great dish, so this one is probably great too ^^
    Edit: Oh cool they mentioned it ^^

  • @susanlilley-rizos9906
    @susanlilley-rizos9906 Рік тому

    I have learned a lot by watching your videos. You especially showed me the way to hold a knife to chop and dice onions and things like that. Now I think of you when I’m using my knife. Note that I’m an older girl of 72 years and I was having a hard time holding or gripping my knife because of arthritis in my hands and you came to my rescue with tips on how to hold my knife properly. I’m so happy.

  • @Inabin
    @Inabin Рік тому +14

    Been craving cabbage a lot recently and you mentioning cabbage soup gave me an epiphany lol

  • @debrathornley2974
    @debrathornley2974 6 місяців тому +1

    Lol, it's 11:51 p.m. I was watching YOU at 11:44!
    (But I had had my dinner quite some time ago.)
    Thanks for your dedication!

  • @yvonnecusmano7971
    @yvonnecusmano7971 Рік тому +8

    Looks delicious! Now I need to make stuffed cabbage😊

  • @iragienanth9114
    @iragienanth9114 Рік тому +1

    do not worry.i have the same truly bad timing doing extraordinary dishes, and just call it Spanish dinner. even so everbyody at the table seems to have gone to bed. but a big bravo to your neverending enthusiasm!!😋

  • @Haplessrabit
    @Haplessrabit Рік тому +3

    Caraway seeds! They are my favourite ingredient to add to most everything, especially if you can grind them up a bit first.

  • @lmcintire-brooks475
    @lmcintire-brooks475 9 місяців тому

    That was impressive. Despite confusing directions, that was a very impressive result.

  • @KjerstiAustdal
    @KjerstiAustdal Рік тому +5

    This is kinda similar to the Norwegian dish Fårikål! (Får - i - kål is litterally Lam - in - cabbage) Just layers of lam and cabbage to the brim of a gigantic pot, boiled for up to two hours. it is soo good!
    Edit: Oop! okay after seeing the entire video it is presented really different lol

  • @DaemonPrimarch
    @DaemonPrimarch Рік тому

    The general chaos of this series has helped me sleep on several of my worst nights. Keep going, Jaimie. I believe in you.

  • @jayleno2192
    @jayleno2192 Рік тому +15

    Taiwanese flat cabbage also works very well for recipes like this. It's not quite as good as savoy cabbage, but it's a bit cheaper and sometimes easier to find. My local farmers market has flat cabbage for like $0.79/lb, and it's usually very nice.

  • @Cheryworld
    @Cheryworld Рік тому

    best cooking show on the internet. Brining Julia back while learning cooking. great idea and funny

  • @joshuapatrick682
    @joshuapatrick682 Рік тому +2

    Thumbs up for flawless presentation for sure! Well done Jamie!

  • @iceteeize
    @iceteeize Рік тому

    I’ve started bingeing this series now for absolutely no reason and it makes me very hungry

  • @janegardener1662
    @janegardener1662 Рік тому +6

    Personally I would recommend a nice cold beer to go with a sausage and cabbage dish.

  • @isabellejeakins5526
    @isabellejeakins5526 Рік тому +2

    What a never ending recipe! You deserve the rose

  • @jmcpike01
    @jmcpike01 Рік тому +5

    Thanks for posting another great one, Jamie!

  • @mary33909
    @mary33909 Рік тому +1

    I’ve made these as tiny individual cabbage-shaped spheres, a whole cabbage shape, and cabbage roll shapes. All good! Huge crowd pleaser.

  • @sherrellrichmond4307
    @sherrellrichmond4307 Рік тому +6

    I love the one that Jacques and Julia did together. It is very doable. This one looks like an epic challenge.

  • @paulsccna2964
    @paulsccna2964 Рік тому +2

    My recollection of watching JC is that some how a glass of wine was always involved, some where in the process.

    • @peepindis
      @peepindis 6 місяців тому

      Often a glass of wine, sometimes a dropped chicken, and always good humor. She was a standalone and highly regarded in my family

  • @lilbatz
    @lilbatz Рік тому +3

    I know the recipe was a bear to make, but man does it look GOOD.
    Wish I had a plate of that bad boy.
    Bravo! 👏

  • @bobskiba7181
    @bobskiba7181 Рік тому +1

    This incredibly complex recipe is WAY much more fun to watch than to do. Well done!

  • @exoticallyki
    @exoticallyki Рік тому +7

    I can tell you exactly what I'm doing at 11:44 at night: watching this video, about to eat my Mushroom and Peanut Fried Rice Noodles and drink some good tap water :D

  • @karenwilliams4152
    @karenwilliams4152 Рік тому +1

    At 11:44pm I’m usually catching up on Jamie & Julia and winding down the day.
    I might make this to impress my family. Your show never disappoints!!! ♥️

  • @aprilanthony1260
    @aprilanthony1260 Рік тому +9

    Omg this recipe is beautifully complicated. My two cents: It's literally a stuffed cabbage to the max. You completed the recipe gold star to you sir. I enjoyed every minute I apologize great job🎉

  • @lucylou5766
    @lucylou5766 Рік тому +2

    Congrats on persevering with that dish and on your creditable results. It’s definitely a special occasion showstopper, however humble the ingredients. Yes, one can achieve a similar taste by simmering individual cabbage rolls in tomato sauce, but the presentation and elaborate garnishes of Julia’s dish elevate it into the stratosphere.

  • @SaeSo83
    @SaeSo83 Рік тому +3

    Looks amazing. Fantastic job!

  • @sarahlachman1349
    @sarahlachman1349 Рік тому +2

    17:55 I started laughting so hard when his roommate asked if that was like a "giant cabbage roll" ^^