what about carrots? from baking to saute to braising, carrots as a root vegetable can demonstrate some versatility that would be interesting to explore
I really respect Andrews (and the teams!) approach to cooking dishes he’s less familiar with. You can tell that there was a lot of research done and dedication in making sure to be as genuine as possible. Also 10/10 on that okonomiyaki. Looks exactly like what I’d get from a street vendor during the summer festival😋
My mother's side of the family is Hungarian. We eat stuffed peppers in tomato soup. We have another cabbage dish: (phonetic name) kapesta tasta. It's green cabbage sauteed down in bacon dripping and some sugar to brown it nicely. Then we add it to egg noodles. Sprinkle sugar on top and enjoy. It's a main dish that we'd have a lot on Sundays. Delicious!
The phonetic name is really helpful for us non-Hungarian speaking losers so thats very helpful 😆 I’m curious about the taste of it though, is it sweet? Savoury? Umami??
@@happyjellycatsquid (the way I do it) it has a really mild flavour, and it is rather savoury than sweet. however, given the opportunity I encourage that you try it with black pepper AND a little sugar, that's my favourite way of eating káposztás tészta
@@happyjellycatsquid It really depends on how much sugar you "sprinkle" on at the end. I'd say it's more of a mix of sweet and savory. I admit that I do put a bit more sugar on at the end than I should so mine is definitely on the sweeter side. I highly recommend it.
I call the last dish you made Cabbage Rolls.. and a hack I have learned from growing cabbage in my own garden is to freeze the cabbage instead of blanching it. Once it thaws it does give the same results as blanching it without having to deal with the heat.
Here’s a regional/cultural question for clarification- when you say “paprika”, is it the whole fresh fruit that some may call a bell pepper (capsicum) 🫑 or sweet pepper, or the powdered spice made from them?
@@danielm5535 how about both haha. I was thinking more along the line of bell peper but use the other almost daily as well. I’m from Belgium and in dutch they’re both called ‘paprika’.
I'm Ukrainian and it was a pleasant surprise to see Andrew making holubci :) We often eat this dish during family gatherings pairing it with sour-cream(smetana) BTW, this channel is one of my absolute favorite) I watch all of your videos, I find them so inspiring and soulful! ✨😌
In Turkey we eat it with yoghurt. It was nice to hear that the dish is made in such a wide area and it is even nicer to hear that it is eaten with a similar pairing.
In Ukraine you probably have some sort of different naming for stuffed cabbage, but this dish in Poland is called "Gołąbki" which basically translates to pigeons which makes no sense, but it is basically the same :)
Here in Finland we call those cabbage rolls "kaalikääryleet" and literal translation IS cabbage rolls! However we use NO tomato sauce, we chuck them in the baking dish and let cook for 10 min in hot oven, add butter and dark syrup on top and cook in much more cooler oven for almost two hours. We don't have rice inside but instead all the cabbage that isn't used to make the rolls, like the hard ends and centers :p We also have "kaalilaatikko" (cabbage casserol) which is basically shredded cabbage, rice, onion and minced pork and beef layered in a dish with, you guessed, dark syrup! I don't like either dish since the cabbage is waaay overcooked and sweet for my taste, but lots of people love both and they are a staple part of school lunch menu!
That stuffed cabbage dish, it reminded me my grandma. She loved to make and eat them, I learned how to make that dish from her and honestly, that was the best thing I've done to remember her. Rest in peace grandma. You were an amazing woman in my family.
The braised red cabbage is a stable in Denmark, and a classic at the Christmas table with duck or pork. :) I really enjoy these 20 pounds of x videos :)
Avid stuffed cabbage maker here! I've never made the sauce with cream before, but that looks super yummy. A trick I have learned is to freeze the cabbage beforehand (core cut out already), and it cuts the blanching time significantly! Every time I make this dish, that was the most time-consuming part, so I hope that helps!
In Germany we call the braised red cabbage ˋˋBlaukraut“, so translated blue cabbage. It’s one of our top side dishes with almost any meat and has actually a lot of tradition. Very cool that you guys and Puck make it more known in America :)
We’ve got plenty of Germans and Central Europeans in the US, so I think it’s actually a relatively well known dish. It’s not absolutely everywhere, but I think you can find it in most parts of the country, whether in a restaurant or a home.
@@aaronsirkman8375 a lot of people in the US are of german or central european descent. That's a rather large difference from being german. I really don't want to take away from your cultural identity, but having ancestors that emigrated a hundred or a hundred and fifty years ago cannot negate the immense cultural differences that arise from living on a different continent in what is really a diverse mixture of cultural influences. I have a buddy from Wisconsin who sports an undeniably German last name, and when he first came to Germany, the only thing we had in common was a love for beer and pork sausages.
It’s a traditional dish in England too. I eat it with boiled gammon and mashed potatoes and chutney on Boxing Day (26th Dec) or with cold turkey in place of the gammon. It’s very typical with game too, eg venison.
I’m going for a riff on the first recipe! I don’t have a napa variety… Just a white cabbage. But I’ve aaalways got thin sliced hot pot meat in my freezer!! So I’m gonna make do with what I’ve got✨
Random tip from a fellow Ukrainian heritaged person! Instead of blanching the cabbage, freeze it for a day and then leave it in the fridge overnight to thaw. It softens the cabbage in the same way and then you don't need to go through the rigamorol of blanching it. 😊
dish #3 is a pretty common side dish in austria & germany for almost any kind of festive winter meals. another common simple yet tasty cabbage dish from that region is browning onion/pork belly/cabbage in a pan and mixing it with pasta. the last recipe is almost a pan-european dish, especially for eastern regions - from ukraine over romania (sarmale) all the way to greece/turkey. all regions with their very own variations and nuances. this episode was super enjoyable, thanks for your great work!
My Romanian mother in law makes a version of cabbage rolls called Sarmale and it's amazing! We take heads of cabbage about a month ahead of time and brine them for the whole month in white vinegar, water and copious amounts of salt. We fill them with a pork and beef mixture with onions and rice. We take some pickled cabbage and chop it up really fine to layer on the bottom with thick chopped pieces of bacon. We also make a tomato/vegeta seasoned broth to pour over the top of each layer! Sometimes instead of cabbage, we use grape leaves! They're all best served with sour cream! They're amazing! ❣️
The dumpling cabbage thing you made also has a Greek version! It’s made with a cream or avgolemono sauce instead but you only put the sauce on at the end and the filling is made with beef, rice, and Greek spices, we call them lahanodolmades. Highly recommend you guys at ATE try it, it’s worth the involved process just like your family’s version. Also love the channel and your guys’ content, keep it up!
cabbage is such a powerhouse. in the winter it is in my fridge every week. i love sauteeing very thinly shredded white cabbage in butter and garlic and then serving it with pretty much every dish. absolutely delightful
The cabbage and beef tallow reminded me of the deep fried cabbage in Indonesia! The cabbage is usually split into pieces and is much more yellow and greasy (because it's deep fried). It's a really guilty pleasure because it's really unhealthy but delicious haha
Really appreciated the different cabbage recipes. I've started buying more cabbage because its just as healthy as the other cruciferous leafy greens, but it's a lot cheaper and you get more for your $$. My recent go to is cabbage simmered in bone broth until just tender. Not even a recipe but it's easy, nutrient dense, and filling.
i love watching andrew cook since i never knew he could. i used to watch him and stephen just eat a bunch of food on worth it. i love seeing him here so much. his awesome personality really comes out
This was great. I normally just put cabbage in soups. I need to try it in other things. It would be cool to see this done with peppers or fish or mushrooms.
I love that they made red cabbage. I'm austrian, like Wolfgang Puck is, so this dish just remindes me of fall because it's a stable for that time of the year :-)
Tip: you can make the last dish a bit easier by adding shredded and blanched cabbage into the cutlets and pre-frying them before baking in the sauce. It makes the presentation a bit different but is also way less time consuming in my experience.
Try freezing your heads of cabbage for 2 whole days and then thawing for 1 in the fridge. You'll find that the leaves hold their shape better. I find it slightly sweeter.
Yum! Cabbage rolls… super easy to freeze as well. Haven’t made them in awhile but my kids are asking for them. My daughter and I love baked sauerkraut. Traditionally, it has a ham hock or sausages braised in it. But we go meatless. Super easy, make it in our 7 quart slow cooker. 2 litres of jarred sauerkraut with fluid, 2 sliced yellow onions, small green cabbage shredded, salt and pepper to taste. Sometimes I add extra water to keep it from drying out. Cook on low 12-14 hours. The dish benefits from the flavour of the meats, but I usually add a couple tablespoons of salted butter. The daisy should be a mid brown and cabbage/onions tender when done.
In Britain we have a cabbage dish called “bubble and squeak” which is a cabbage and potato pancake, kinda similar to okonomiyaki that you made, but instead of batter it’s literally just cabbage and mashed potato fried in a pan, it’s so good and so simple :)
I would love to see this concept with celery root. It’s an incredibly underrated vegetable, I personally love it more than potatoes (except fries) but most people love to hate it for no reason. An episode about this veg would be awesome to shine a very deserved light on how amazing it is.
As for the cabbage rolls with rice and meat, in the Balkans, we make something called "Sarma", which is basically the exact same, except we use a pickled whole cabbage called "Kiseli Kupus" to make the rolls and we use more of a tomatoe based broth/soup rather than a creamy tomato sauce
Love this series. I always end making at least one of the dishes you feature because of how you present them. Thank you for sharing your thoughts and process!
@@Son_of_Mandalore No. He thinks that all girls are disgusting. He even said that out loud in a video. I mean, does he even think the same thing about his own mother?!
@@hannahduggan3599 no, seriously now: are you high? Or is it alcohol? Either way, that stuff is poison dude, you need to stop before you hurt yourself.
I didn't start to really appreciate cabbage until the last few years. I started getting into fermentation at the start of the pandemic, & sauerkraut has become a staple food! Would love to see a whole video about how everyone would ferment something, or incorporate it in another dish!
the flower hotpot is rlly good and easy! i made it for a potluck and brought a store bought sesame dipping sauce. and i’m totally with Inga and saving the broth for noodles (i recommend udon noodles)
Week 4 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices
The last dish you made is very popular in germany. We call that "Kohlroulade" which basically transfers to cabbage roll. Depending on where you live, theres a strip of bacon added around your roll to keep it closed and give it some extra taste. In germany the cabbage rolls are seared in a pan before braised in the sauce. My mom used to make this for us and I still love it
Beans are extremely versatile as well, in my Country Guatemala they're used a lot I'd love to see that honestly and even get even more ways to use it, awesome as always Andrew, thanks!
I would LOVE to see a large, whole animal added to this series. like legit buy a whole pig or cow or something and see how many things you can make out of it. that would be SO interesting!!
I agree! My only suggestion is make it a series of videos where the 1 animal is split between Andrew, Rie, Inga, and Alvin. Almost a tell us what you made instead of a I had 20 lbs. It would depend on the size of the animal. 1/2 cow would be all 4, but a duck or pig could be just Andrew. Either way I would definitely watch!
in the middle east we have something very similar to the last recipe, we just call it rolled cabbage, its interesting to see how all around the round everyone has their own way to eat something yet its very similar
I love that! I just love how some foods are so universal that nearly everyone has a version. My favourite example is rice pudding (I don't know what other countries call it, it's a sweet rice dish where the rice is usually cooked in milk until you have a creamy consistency). I realised how many places have their own version when I saw a recipe online for Mexican rice pudding and I thought it was so cool that they had a version too, then I started googling and found so many countries all over the world have pretty much the same thing in a thousand different ways. Even in the UK there are lots of different ways people make it based on where they're from, baked or cooked on the hob (stove top), spiced or flavoured with jam, ground rice or whole grains. One of the things I want to do in my life is try as many different countries versions as I can.
thank you andrew for trying to include slavic traditional dishes in your videos. it makes my little slavic heart happy because it is so hard to see our cousine represented in the cooking community, especially american cooking scene.
Hey Andrew (and the A.T.E. team), love this series so much! It's so informative and engaging and also really chill. It's got great vibes. But I had a question - thought maybe I'd throw it out there in case anyone else had the same thought. So, you cook so many different recipes as experiments and figuring out why things taste as good as they do and in doing so end up purchasing so many new and exciting ingredients. What are some ingredients that have purchased that have now become pantry staples in your kitchen?
Koreans usually put thinly sliced beef brisket in mille feuille soup instead of pork. We also put shiitake mushrooms on top and we normally put dashi broth.
My Polish grandma used sauerkraut in the bottom layer and in the sauce for her galumpki. It was divine! Yours looks amazing too. We use a crockpot these days :)
Sigh, now I'm hungry. Thank you for this channel and series. I honestly didn't think I'd be enjoying it as much as I am, but please, please, please continue!
I made that napa cabbage mille-feuille for a dinner gathering, and it was a HUGE hit! Shacha sauce is a staple in my household so when I saw it in the recipe I knew I had to try it out. Really glad I did, it was so good and our guests loved it. And then the next day, I had the leftover soup to some somen noodles, which was also delicious.
Stuffed Cabbage, classic Eastern European peasant food; few things are better on a cold winter's night. In my family we call it Holishkes and make it with a sweet and savory tomato sauce and we only use beef.
For the stuffed cabbage, when my mom does dolma (thats what we call it in Turkey) she separates the leaves before putting them into boiling water. It's easier because she doesn't have a huge pot but also the leaves might break if you separate them before boiling. I think it's better that way because then she has smaller leaves and dolmas are much tinier and in my opinion tastier because you get more cabbage at a bite!
i look forward to these videos so much and its so nice to experience all these new and exciting experiences through you! i would love to see you do a video on beets. i think they are very similar to a lot of root vegetables with the diversity they bring to the table. you can eat them raw or cooked and with beets especially, sweet or savory. My Grandma Makes Harvard beets which is a classic in my family. She did make a beet chocolate cake and beet brownies once too which were surprisingly delicious! i would love to see which dishes you make! Thanks for being an awesome person and keep Cooking!!!
I swear, this channel is such a powerhouse.
Calm thyself, sweetie. It's a cooking channel.
@@Marcel_Audubon ….? 🤨
"powerhouse" is so accurate
*Buzzfeed is a powerhouse.
Mitochondria
what about carrots?
from baking to saute to braising, carrots as a root vegetable can demonstrate some versatility that would be interesting to explore
Agree with this. Andrew could look into dishes such as Moroccan Carrot Salad, or Gajar Matar. Very versatile vegetable!
I would love to see this, carrots are one of my favorite vegetables and would like new things to look into and try.
And plus Andrew's favorite cake is a carrot cake, the one his mom always make for his birthday. That could be one of the way to cook it.
I was just thinking carrots!!!
Yes please
I suggest rice as an ingredient - especially brown rice. This is a truly wonderful idea in the cooking realm - appreciate your efforts Andrew!
Hello 👋 dear; how are you doing?
Rice is a great ideia!!! There are so many tipes of rice! Same as for beans!
This series is so fascinating to see common ingredients be used in so many ways
This channel has the highest quality to subscriber ratio. Better production quality than 90% of food network shows.
yes, i realized that the color grading, filming, overall tonality on this channel is so on point. i bet this is Tasty's answer to audience over 30s.
The braised red cabbage, is a German classic. It's part of every German christmas
I love Apfel-Rotkohl. I always have it in stock.
Also a danish Christmas classic. It’s eaten with roast pork
In the Netherlands its mostly a dish made in the winter months, we enjoy it with potatoes and a great tasting beef sausage
It’s the best side dish for duck and goose!
Same with Swedish christmas
I really respect Andrews (and the teams!) approach to cooking dishes he’s less familiar with. You can tell that there was a lot of research done and dedication in making sure to be as genuine as possible.
Also 10/10 on that okonomiyaki. Looks exactly like what I’d get from a street vendor during the summer festival😋
My mother's side of the family is Hungarian. We eat stuffed peppers in tomato soup. We have another cabbage dish: (phonetic name) kapesta tasta. It's green cabbage sauteed down in bacon dripping and some sugar to brown it nicely. Then we add it to egg noodles. Sprinkle sugar on top and enjoy. It's a main dish that we'd have a lot on Sundays. Delicious!
Love the phonetic name :-) really close to káposztás tészta!
The phonetic name is really helpful for us non-Hungarian speaking losers so thats very helpful 😆 I’m curious about the taste of it though, is it sweet? Savoury? Umami??
@@happyjellycatsquid (the way I do it) it has a really mild flavour, and it is rather savoury than sweet. however, given the opportunity I encourage that you try it with black pepper AND a little sugar, that's my favourite way of eating káposztás tészta
@@happyjellycatsquid It really depends on how much sugar you "sprinkle" on at the end. I'd say it's more of a mix of sweet and savory. I admit that I do put a bit more sugar on at the end than I should so mine is definitely on the sweeter side. I highly recommend it.
Well then, when I get the chance of going to Hungary I’ll try to remember to try it !
I call the last dish you made Cabbage Rolls.. and a hack I have learned from growing cabbage in my own garden is to freeze the cabbage instead of blanching it. Once it thaws it does give the same results as blanching it without having to deal with the heat.
interesting... *writes that down*
This is the best tip ever honestly, I always cook the leaves for too long
Depending on how much my mum planned ahead she died either or.
@@soniclover8305 sorry, you meant did, right? just slightly concerned for your mum
@@misscutenar2333 I did mean did, though she has also passed lol
i love when Andrew shares something from his personal recipes
Last dish in Poland is called „gołąbki” which translates to „pigeons”. Im glad i can see your take on it :)
Andrew you should really try "Kol Goreng (Fried Cabbage)", it's pretty popular side dish in Indonesia. Haha!
at 8:28 the cabbage and beef tallow basically a fried cabbage variant
Astaga sekte kol goreng
@@gitagayatri6308 sekte, lol.. 😂
This made me curious so I googled the dish and it seems delicious! I might try making it.
It’s not healthy, say….lemmaaak
I would personally love a paprika episode. I’m always looking for new ways to use them. Love the channel !
Paprikash..mmmmm
Here’s a regional/cultural question for clarification- when you say “paprika”, is it the whole fresh fruit that some may call a bell pepper (capsicum) 🫑 or sweet pepper, or the powdered spice made from them?
@@danielm5535 they mean the dried, powdered spice.
Yessss!!! A paprika episode!!!!!
@@danielm5535 how about both haha. I was thinking more along the line of bell peper but use the other almost daily as well. I’m from Belgium and in dutch they’re both called ‘paprika’.
I'm Ukrainian and it was a pleasant surprise to see Andrew making holubci :)
We often eat this dish during family gatherings pairing it with sour-cream(smetana)
BTW, this channel is one of my absolute favorite)
I watch all of your videos, I find them so inspiring and soulful! ✨😌
I'm Polish and I have never heard of adding cream and sour cream to stuffed cabbage before (we call them golombki). I have to try it next time!!
@@claudiadanowski9138 I'm Latvian and we add sour cream as well.
In Turkey we eat it with yoghurt. It was nice to hear that the dish is made in such a wide area and it is even nicer to hear that it is eaten with a similar pairing.
@@cagatayy1182 In Lebanon we don't eat it...kidding...we eat it with yogurt same than in Turkey
In Ukraine you probably have some sort of different naming for stuffed cabbage, but this dish in Poland is called "Gołąbki" which basically translates to pigeons which makes no sense, but it is basically the same :)
Sweden have a very simular dish to last one.
The biggest diffrence is that we not cook them in a liquid.
In French it’s called ‘cigar au chou’ which means cabbage cigar !
in russia we call them голубцы (golubtsi) which means pigeons as well! :D
Here in Finland we call those cabbage rolls "kaalikääryleet" and literal translation IS cabbage rolls! However we use NO tomato sauce, we chuck them in the baking dish and let cook for 10 min in hot oven, add butter and dark syrup on top and cook in much more cooler oven for almost two hours. We don't have rice inside but instead all the cabbage that isn't used to make the rolls, like the hard ends and centers :p We also have "kaalilaatikko" (cabbage casserol) which is basically shredded cabbage, rice, onion and minced pork and beef layered in a dish with, you guessed, dark syrup! I don't like either dish since the cabbage is waaay overcooked and sweet for my taste, but lots of people love both and they are a staple part of school lunch menu!
In Lithuania we call it "balandėliai" which also translates to Pigeons :D
That stuffed cabbage dish, it reminded me my grandma. She loved to make and eat them, I learned how to make that dish from her and honestly, that was the best thing I've done to remember her.
Rest in peace grandma. You were an amazing woman in my family.
Do something a little sweeter like apple or strawberries or another fruit. Would love to see a savory/main dish application for tuem
yes
The braised red cabbage is a stable in Denmark, and a classic at the Christmas table with duck or pork. :)
I really enjoy these 20 pounds of x videos :)
Avid stuffed cabbage maker here! I've never made the sauce with cream before, but that looks super yummy. A trick I have learned is to freeze the cabbage beforehand (core cut out already), and it cuts the blanching time significantly! Every time I make this dish, that was the most time-consuming part, so I hope that helps!
In Germany we call the braised red cabbage ˋˋBlaukraut“, so translated blue cabbage. It’s one of our top side dishes with almost any meat and has actually a lot of tradition. Very cool that you guys and Puck make it more known in America :)
We’ve got plenty of Germans and Central Europeans in the US, so I think it’s actually a relatively well known dish. It’s not absolutely everywhere, but I think you can find it in most parts of the country, whether in a restaurant or a home.
I've had it but only in various central European restaurants. I think most Americans know about it, but none of us knew how to cook it -- until now. 🤣
Yes, right here Herr Polizeibeamter, he called Rotkraut Blaukraut, can you imagine??!
@@aaronsirkman8375 a lot of people in the US are of german or central european descent. That's a rather large difference from being german.
I really don't want to take away from your cultural identity, but having ancestors that emigrated a hundred or a hundred and fifty years ago cannot negate the immense cultural differences that arise from living on a different continent in what is really a diverse mixture of cultural influences.
I have a buddy from Wisconsin who sports an undeniably German last name, and when he first came to Germany, the only thing we had in common was a love for beer and pork sausages.
It’s a traditional dish in England too. I eat it with boiled gammon and mashed potatoes and chutney on Boxing Day (26th Dec) or with cold turkey in place of the gammon. It’s very typical with game too, eg venison.
You should do a series on prepping things that take a few days. Pickles, sour dough starter, mung beans to make bean sprouts, kimchi, olio sacrum, ect
We call the stuffed cabbage here in Chile as "Niño envuelto" which roughly translates to "wrapped child".
I think it translates better as Wrapped Child
In my family we call it Pigs in a Blanket
This is not an inside joke right?
In Poland the dish is called “gołąbki” which is „little pigeons” in english :)
In German, we call it Kohlrouladen. FYI no funny translation 😉
Andrew is like a professor, the way he explores food and cooking methods. He takes food videos to another level.
Andrew is disgusting. He says that girls are disgusting and still hasn't apologized. Send him to North Korea and let him get murdered there!
Love how Inga's outfit matches with the kitchen
Love seeing Andrew and Inga together in the same place! 🙌
Braised red cabbage is the traditional side dish for roasted goose or duck at Christmas in Germany.
Your timing is impeccable. I’ve been so indecisive about what to do with that cabbage in my fridge 🤔
Which recipe did you choose
I’m going for a riff on the first recipe! I don’t have a napa variety… Just a white cabbage. But I’ve aaalways got thin sliced hot pot meat in my freezer!! So I’m gonna make do with what I’ve got✨
Random tip from a fellow Ukrainian heritaged person! Instead of blanching the cabbage, freeze it for a day and then leave it in the fridge overnight to thaw. It softens the cabbage in the same way and then you don't need to go through the rigamorol of blanching it. 😊
I love this series. AND Inga x Andrew crossover? Yaaas
dish #3 is a pretty common side dish in austria & germany for almost any kind of festive winter meals. another common simple yet tasty cabbage dish from that region is browning onion/pork belly/cabbage in a pan and mixing it with pasta. the last recipe is almost a pan-european dish, especially for eastern regions - from ukraine over romania (sarmale) all the way to greece/turkey. all regions with their very own variations and nuances. this episode was super enjoyable, thanks for your great work!
I literally had just cut the cabbage and was not keen on steaming it for the bazillionth time. So timely!
You can also stir fry your cabbage to eat it with some rice
I keep crying, watching this show. so beautiful how much you cherish and honor produce. Really truly inspiring.
We have the same last dish in Romania and it’s called “Sarmale”. Our grannies/parents use pickled cabbage though.
Same in Serbia, called sarma, as well with pickled cabbage.
My Romanian mother in law makes a version of cabbage rolls called Sarmale and it's amazing! We take heads of cabbage about a month ahead of time and brine them for the whole month in white vinegar, water and copious amounts of salt. We fill them with a pork and beef mixture with onions and rice. We take some pickled cabbage and chop it up really fine to layer on the bottom with thick chopped pieces of bacon. We also make a tomato/vegeta seasoned broth to pour over the top of each layer! Sometimes instead of cabbage, we use grape leaves! They're all best served with sour cream! They're amazing! ❣️
The dumpling cabbage thing you made also has a Greek version! It’s made with a cream or avgolemono sauce instead but you only put the sauce on at the end and the filling is made with beef, rice, and Greek spices, we call them lahanodolmades. Highly recommend you guys at ATE try it, it’s worth the involved process just like your family’s version. Also love the channel and your guys’ content, keep it up!
I was looking for this comment 😆
cabbage is such a powerhouse. in the winter it is in my fridge every week. i love sauteeing very thinly shredded white cabbage in butter and garlic and then serving it with pretty much every dish. absolutely delightful
The cabbage and beef tallow reminded me of the deep fried cabbage in Indonesia! The cabbage is usually split into pieces and is much more yellow and greasy (because it's deep fried). It's a really guilty pleasure because it's really unhealthy but delicious haha
One word. 🍄 Mushrooms. Please do an Mushrooms episode in the near future:0)
yes! its always a fave to have that with a fried chicken or pecel lele. definitely a guilty pleasure with how much grease it contain 😅
Really appreciated the different cabbage recipes. I've started buying more cabbage because its just as healthy as the other cruciferous leafy greens, but it's a lot cheaper and you get more for your $$. My recent go to is cabbage simmered in bone broth until just tender. Not even a recipe but it's easy, nutrient dense, and filling.
Interesting! The last dish you made is what we call "Charuto" in Brazil! It's this exact recipe, nice!
In my family we also make Charuto with grapevine leaves as well. Both delicious and juicy :P
i love watching andrew cook since i never knew he could. i used to watch him and stephen just eat a bunch of food on worth it. i love seeing him here so much. his awesome personality really comes out
This was great. I normally just put cabbage in soups. I need to try it in other things.
It would be cool to see this done with peppers or fish or mushrooms.
I usually make bubble and squeak.
I love listening to Andrew talk, his curiosity about food and flavour is so cool
I love that they made red cabbage. I'm austrian, like Wolfgang Puck is, so this dish just remindes me of fall because it's a stable for that time of the year :-)
You mean staple! :) It's a staple here in Bavaria also~
@@Emma-Maze oh thanks, sorry🙈
Inga’s happiness with the knife really lifted my day 🥰
Tip: you can make the last dish a bit easier by adding shredded and blanched cabbage into the cutlets and pre-frying them before baking in the sauce. It makes the presentation a bit different but is also way less time consuming in my experience.
Seeing Inga in the spoon's reflection, just before the cabbage pork broth pools into the center. masterful.
I would like to see Corn as an episode
Corn is my favorite too! But it’s not exactly nutritional so I don’t believe as a chef he’d see it very “bulk worthy”
Corn is my favourite ingredient ever, would be very hyped for a corn episode as well
4:38 that's an awesome shot with the reflections in the spoon into the broth flowing in
Try freezing your heads of cabbage for 2 whole days and then thawing for 1 in the fridge. You'll find that the leaves hold their shape better. I find it slightly sweeter.
Yum! Cabbage rolls… super easy to freeze as well. Haven’t made them in awhile but my kids are asking for them. My daughter and I love baked sauerkraut. Traditionally, it has a ham hock or sausages braised in it. But we go meatless. Super easy, make it in our 7 quart slow cooker. 2 litres of jarred sauerkraut with fluid, 2 sliced yellow onions, small green cabbage shredded, salt and pepper to taste. Sometimes I add extra water to keep it from drying out. Cook on low 12-14 hours. The dish benefits from the flavour of the meats, but I usually add a couple tablespoons of salted butter. The daisy should be a mid brown and cabbage/onions tender when done.
In Britain we have a cabbage dish called “bubble and squeak” which is a cabbage and potato pancake, kinda similar to okonomiyaki that you made, but instead of batter it’s literally just cabbage and mashed potato fried in a pan, it’s so good and so simple :)
I would love to see this concept with celery root. It’s an incredibly underrated vegetable, I personally love it more than potatoes (except fries) but most people love to hate it for no reason. An episode about this veg would be awesome to shine a very deserved light on how amazing it is.
As for the cabbage rolls with rice and meat, in the Balkans, we make something called "Sarma", which is basically the exact same, except we use a pickled whole cabbage called "Kiseli Kupus" to make the rolls and we use more of a tomatoe based broth/soup rather than a creamy tomato sauce
That red cabbage dish reminds me of Christmas as it’s what we have every Christmas as a family! A great winter dish
Please try sweet potato next time! I love this series
Number 3 is almost what we call rødkål in Denmark, eaten at christmas (all year around) really old and classic side-dish
The third recipe is just like German „Rotkohl“ (find ich Mega), you could put bacon or Porkbelly in it while cooking
Love this series. I always end making at least one of the dishes you feature because of how you present them. Thank you for sharing your thoughts and process!
I love this series. Thank you Andrew. Can you do Carrots or Peas in this series please?
Why are you talking to Andrew?! He is disgusting!
@@hannahduggan3599 are you high?
@@Son_of_Mandalore No. He thinks that all girls are disgusting. He even said that out loud in a video. I mean, does he even think the same thing about his own mother?!
@@hannahduggan3599 no, seriously now: are you high? Or is it alcohol? Either way, that stuff is poison dude, you need to stop before you hurt yourself.
@@Son_of_Mandalore I don't drink alcohol 🍷. I'm allergic 🤧.
I didn't start to really appreciate cabbage until the last few years. I started getting into fermentation at the start of the pandemic, & sauerkraut has become a staple food!
Would love to see a whole video about how everyone would ferment something, or incorporate it in another dish!
Loved the zucchini and now cabbage, they're my go to vegetables. Now I would love to see an eggplant episode one day!
I absolutely adore this series, Andrew. Keep them coming!
you could try fried the cabbage, in indonesia we called it kol goreng. it’s really delicious
the flower hotpot is rlly good and easy! i made it for a potluck and brought a store bought sesame dipping sauce. and i’m totally with Inga and saving the broth for noodles (i recommend udon noodles)
What broth did you use?
Week 4 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices
I once juiced and fermented 25 pounds of carrots with brown sugar and champagne yeast. it turned into alcohol but it was terrible.
Also plz like this so andrew sees this comment and maybe makes it
We also do the stuffed cabbage here (Quebec) it’s called Cabbage cigars here and usually there’s no rice in the stuffing and they’re also smaller
Love this series but I would be interested in seeing some more vegetarian dishes featured!
The last dish you made is very popular in germany. We call that "Kohlroulade" which basically transfers to cabbage roll. Depending on where you live, theres a strip of bacon added around your roll to keep it closed and give it some extra taste. In germany the cabbage rolls are seared in a pan before braised in the sauce. My mom used to make this for us and I still love it
I'd like to see what you can do with fonio. It's a grain grown in West Africa, similar to couscous.
It’s a small variety of millet, for those not in the know.
I only know “add water, use it as a side dish.”
Beans are extremely versatile as well, in my Country Guatemala they're used a lot I'd love to see that honestly and even get even more ways to use it, awesome as always Andrew, thanks!
I would LOVE to see a large, whole animal added to this series. like legit buy a whole pig or cow or something and see how many things you can make out of it. that would be SO interesting!!
I agree! My only suggestion is make it a series of videos where the 1 animal is split between Andrew, Rie, Inga, and Alvin. Almost a tell us what you made instead of a I had 20 lbs. It would depend on the size of the animal. 1/2 cow would be all 4, but a duck or pig could be just Andrew. Either way I would definitely watch!
@@imseekinmore oooooo yes great addition!!
in the middle east we have something very similar to the last recipe, we just call it rolled cabbage, its interesting to see how all around the round everyone has their own way to eat something yet its very similar
I love that! I just love how some foods are so universal that nearly everyone has a version. My favourite example is rice pudding (I don't know what other countries call it, it's a sweet rice dish where the rice is usually cooked in milk until you have a creamy consistency). I realised how many places have their own version when I saw a recipe online for Mexican rice pudding and I thought it was so cool that they had a version too, then I started googling and found so many countries all over the world have pretty much the same thing in a thousand different ways. Even in the UK there are lots of different ways people make it based on where they're from, baked or cooked on the hob (stove top), spiced or flavoured with jam, ground rice or whole grains. One of the things I want to do in my life is try as many different countries versions as I can.
normally i’m intimidated but these recipes actually felt really achievable
Favorite videos on UA-cam, my mother wants you to know you did a good enough effort with the last dish. Which is high praise from her in the kitchen!
Lettuce go to the gym. Then we can be cabbage.
I hate myself for that
Thank you! ^,^
thank you andrew for trying to include slavic traditional dishes in your videos. it makes my little slavic heart happy because it is so hard to see our cousine represented in the cooking community, especially american cooking scene.
Do 5 lbs of mushrooms!
I can’t wait for more of these videos! I love this series
I’d like to see what you can do with 9 pounds of bell peppers 🫑😀👍
Hey Andrew (and the A.T.E. team), love this series so much! It's so informative and engaging and also really chill. It's got great vibes. But I had a question - thought maybe I'd throw it out there in case anyone else had the same thought. So, you cook so many different recipes as experiments and figuring out why things taste as good as they do and in doing so end up purchasing so many new and exciting ingredients. What are some ingredients that have purchased that have now become pantry staples in your kitchen?
"If lettuce went to the gym, it would be cabbage."
The accuracy of this statement scares me
How does this group of YT creators manage to elevate the humble cabbage?! Great job!
This show is the best concept for a cooking show that has happened in a while
Love these videos!
Yes to fermentation!
Grapes?
Apples?
Coffee?
Pick a particular spice to explore?
Carrots?
Brccoli?
Koreans usually put thinly sliced beef brisket in mille feuille soup instead of pork. We also put shiitake mushrooms on top and we normally put dashi broth.
My Polish grandma used sauerkraut in the bottom layer and in the sauce for her galumpki. It was divine! Yours looks amazing too. We use a crockpot these days :)
My second besttt series in this channel!! Love ur videossss
Sigh, now I'm hungry. Thank you for this channel and series. I honestly didn't think I'd be enjoying it as much as I am, but please, please, please continue!
I made that napa cabbage mille-feuille for a dinner gathering, and it was a HUGE hit! Shacha sauce is a staple in my household so when I saw it in the recipe I knew I had to try it out. Really glad I did, it was so good and our guests loved it. And then the next day, I had the leftover soup to some somen noodles, which was also delicious.
I really like this series of videos. So many ways to use a vegetable I didn't know about. What a way to get out of a rut with an ingredient!
Stuffed Cabbage, classic Eastern European peasant food; few things are better on a cold winter's night. In my family we call it Holishkes and make it with a sweet and savory tomato sauce and we only use beef.
4:37, that shot on the spoon, with Inga on it, then it filled with broth. So cool
I love these videos because its really eye opening on how many ways there are to utilise one ingredient
And you guys are all really entertaining
For the stuffed cabbage, when my mom does dolma (thats what we call it in Turkey) she separates the leaves before putting them into boiling water. It's easier because she doesn't have a huge pot but also the leaves might break if you separate them before boiling. I think it's better that way because then she has smaller leaves and dolmas are much tinier and in my opinion tastier because you get more cabbage at a bite!
i look forward to these videos so much and its so nice to experience all these new and exciting experiences through you! i would love to see you do a video on beets. i think they are very similar to a lot of root vegetables with the diversity they bring to the table. you can eat them raw or cooked and with beets especially, sweet or savory. My Grandma Makes Harvard beets which is a classic in my family. She did make a beet chocolate cake and beet brownies once too which were surprisingly delicious! i would love to see which dishes you make! Thanks for being an awesome person and keep Cooking!!!
we also make the stuffed cabbage in lebanon, well in arabic cabbage translates to 'malfoof' which means folded so the dish is also called 'malfoof'
Each and every one of these look fabulous! Thank you for another fantastic video, guys!
Love that you gave "Japanese Soul Cooking" a shout-out: it's one of my favorite cookbooks
Thanks for the video Andrew, this was great as always! :D
I am wholeheartedly impressed with the 1st and last dish. already planning when to cook these!