Just a little tip....when the onions are halfway done, I add the rice in with the onions; that way the flavor of both the onions and meat get into the rice so much better.
This is very similar to my Hungarian grandma’s stuffed cabbage. She ground equal parts beef and pork and she layered them with sauerkraut, dill and the remaining cabbage. Always served with sour cream!!! I’ve been looking for a recipe like this for a long time. Thank you!
Well it’s October 14 a cool day here in Ohio USA and I’m going to the store right now! I’m of Croatian decent and our Sarma is very similar… I’ll be adding some smoked meat and kraut along with some tips I got from you! There is nothing like Sarma,mashed potatoes and nice hard crust bread!!! Thanks and God bless you and your loved ones! 🇺🇸/🇭🇷
ANDI I AM ON THE WEST COAST OF THE U.S. BUT I CAN SMELL THE AROMA OF YOUR STUFFED CABBAGE I AM OF POLISH/LITHUANIAN DECENT. WE OFTEN HAD THIS DELIOUS MEAL MY MOM HAS PASSED AWAY BUT I TRY MY HAND AT IT. I WANT TO TRY THE HUNGARIAN VERSION. THANK YOU SO VERY MUCH FOR SHARING YOUR MEAL WITH US
Thanks for this very authentic recipe. I can’t wait to try it! I found the video easy to follow but really miss not hearing the additional instructions and tips which often clarify the method and determine the success of the recipe. Even in Hungarian would be great! ! Minden esetre, Jó étvágyat !
Please take a look at the description box where all the ingredients with measurements are listed. If you have any questions I will be more than happy to help😊 Thank you for watching 😊
I think the ruh shoulda been mixed and added with the water step as to have the flavor mixed all the way thru. I'll do that and save myself the step n extra mess. This looks absolutely yummy. Thak you so much
You can try, but the roux will make the broth thick and the cabbage will stick, and burn at the bottom of the pot. Now for some soups, I start with roux, add the liquid and cook them together. Let me know how it turns out. Thank you for watching 😊
A very important step not really pointed out is cutting the thick veins off the cabbage for the rolls. Very bitter part of cabbage! Also my grandmother would start by soaking rice in cool water and keep mixing it to get all the starch out. Makes the rice cook more evenly and the rice really absorbs the flavor.
My grandmother was born in Italy, and traveled through Hungary and Croatia as a child. She was taught this dish with an exception...used sauerkraut. She called it sarmali. I make it often.
I LUV Cabbage Rolls! My Mom's side of the family is Russian. She made them often & always on New Years Day. I've never had the sauerkraut version. Does anyone out there in "food land" have a good recipe for them? Thank you! 💚❤
For the sauerkraut version, Rinse cabbage leaves in water, sometimes sauerkraut can be too sour or salty. Stuff leaves with the meat mixture, slice leftover leaves into thin slices and use half for the bottom of the pot and half for the topping. No lemon juice needed, adding dill is optional. Everything else is the same like in the video. Thank you for watching 😊
We make a similar töltött káposzta , except we add well-rinsed sauerkraut in the layers as well (which you hint at with the use of lemon juice) 🙂 Also, we make the rántás and add the water to it right at the start, and pour that over the cabbage. It cooks on low heat for a couple of hours, so it does not stick - and the sauce is well flavored from all the ingredients (rather than adding it at the end). It's these small differences that makes each dish unique to each family. Your recipe looks lovely as well - I love your use of dill. Thanks for sharing.
This looks so delicious. I just put two big pans of it in my freezer with cabbage from our garden. Wish I saw your video first. It looks so much tastier. Next time! first
We, in Romania, do pretty much the same, but in order to be healthier, we avoid frying the flour. Also, as a Croatian lady said, we can make these Sarmas (Romanian called Sarmale) with Sauerkraut. If we don't have full size sauer cabbage, we can use just Sauerkraut from the store. We also add tomatoes sauce. If you don't have smoked sausage, you can use smoked meat. In Romania, we eat these Sarmale with polenta, and some people put on top sour cream. We cook them slow in the oven (several hours). They are very delicious.
Similar to my wifes version given to her by my father, we just buy meat etc already ground. and we cook in a roaster pan in the oven. Very good looking dish.
We make the same in Crete, Greece, but instead of roux at the end, αυγολέμονο= avgolemono ! The egg and lemon juice thickener😋! A different kind of yummy for sure.
Hi there. You earned a new subscriber. I've been looking for good Hungarian recipes. My Dad was a very good cook. He made authentic Hungarian food and it's been many years since I've tasted anything like his cooking. I'm not a very good cook, so I need all the help I can get 😃 I am watching and learning from Canada 🇨🇦
My father's parents were Hungarian. There are three characteristics of Hungarians that define us from the rest of the world. We are born knowing how to cook because we have cooking genes in our DNA (British have anticooking genes, they ruin anything that resembles food just by looking at it. There's nothing more dangerous in this world than an Englishman in a kitchen), we're all crazy, and we are geniuses. That said we used to make stuffed cabbage with tomato sauce and sauerkraut. (My mother's side couldn't boil water. My father and her Italian friends taught her how to cook.) So that's the way I like it. Just water in the pot? That's no fun. And I do like sour so I use the canned kind with the juice.
I use lemon juice to make the dish sour since I use fresh cabbage. Every family has its own favorite recipe . We use roux for both sauerkraut or fresh green cabbage. Thank you for watching😊
@@andiskitchen I enjoyed your video very much. You're right of course, everyone has their own recipe. It's fun learning how other people do things especially when they do them well. One day I'll try your recipe. I'm sure I'll like it.
List of ingredients/amounts I used can be find in the description box just click on more, under the video. The video shows the direction, step by step. Thank you for watching 😊
Nice receipt However lots of steps missing. Eg. how long it takes cabbage to be boiled before you separate leaves. I think your work will be much more appreciated if you put all in writing as well
@@andiskitchen I guess I was a little bit late on the helping hand lol. 😂 I have a question for you. Is this the same recipe to make cabbage rolls. I live in Canada and that's what I know it to be. I guess I just wanted to know if it's technically the same dish? Looked yummy as well. 😁👍🇨🇦
Yes, it’s a cabbage roll recipe Hungarian style. Savoy cabbage can be substituted to whole sauerkraut or green cabbage. For the sauerkraut version no need to use lemon juice since the cabbage is already sour, otherwise the meat fillings is the same no matter what type of cabbage used.😊
Thanks so much for this upload. Interesting that the Hungarian word for cabbage is virtually the same as the Ukrainian (Slavic) "Kapusta," considering that Hungarian is not a Slavic language.
The roux doesn’t needs to be cooled down for this recipe before adding it to the stuffed cabbage. The sauce is always smooth and creamy. Thank you for watching 😊
Hi Andi, I just made this. The filling was tasty. But the roux was a disaster so I did not put it in at the end. I used 6 tablespoons of flour as you instruct in the ingredients list. You do not indicate how much oil (other than one cup for the entire recipe) so I used the ratio for a thin béchamel (1 part flour to one part fat). However, the roux remained thin and loose. I tried to fix it with more flour but it turned into a bitter mess even with the heat off after adding the paprika. I noticed in your video that you use heaping kitchen tablespoons (not measuring spoons) of flour. So you must have used a lot lot more flour than 6 measuring spoons. It would be helpful if you used measuring spoon measurements in the future so we as your students get the right proportions. Obviously the roux is to thicken the sauce. I will try this again as the broth was quite tasty due to the chorizo. But please help: knowing that nothing thickens till the liquid reaches the boil, how long did you cook the broth after you added the roux? It must be important to keep shaking the pot so as to make the roux go down to the middle of the pot or else the liquid will not thicken - correct? Perhaps, next time that you make this, you can tell us how many "measuring spoon" tablespoons of flour and fat that you used. Thanks for your help as your filling was better than most that I have tried and would like to perfect this. PS: why vinegar in the water? Thank you.
Good evening Emilia, Yes you are absolutely right! The video was made in the beginning when I started my UA-cam channel and didn’t use measuring spoon that time but I do now😊 In the video 1 kitchen Table Spoon equals about 1 1/2 measuring Table spoon. After adding the roux to the liquid I evenly distribute it everywhere, spreading gently to the sides too. I cook just until the liquid turns into a sauce consistency. It will thicken even more after the cabbage cools down. Vinegar helps to keep the green color of the cabbage leaves brighter and adds a little savory taste to them. Let me know if you have any other questions. Thank you for watching 😊
@@andiskitchen How nice to receive the response. Thank you. I will try this again next month. I also think that i simmered the rolls too long. An hour would have done it. By the way, I have to tell u something a bit funny. In a desperate effort to create a “red” topping, I mixed half a can of tomato paste with some heaping tablespoons of sour cream. Actually quite good!
Not if you know how it's prepared and cooked properly. Preparation and quality ingredients are the key to make yummy cabbage rolls the authentic way!!!!! Give it a go, the first time will probably be a disaster but keep trying and you will succeed in the end.
I don't care what recipe u use! Mine is better! I cook in pressure cooker like my grandma from Poland, grandma my mom and mine is better! Cut w plastic fork!! You can boill leaves ,cut ribs but not the same as when you hear the giggler!
Just a little tip....when the onions are halfway done, I add the rice in with the onions; that way the flavor of both the onions and meat get into the rice so much better.
Thank you for watching
Looks very good i must try
It looks fantastic! Many thanks 🙏🏻💗
This is very similar to my Hungarian grandma’s stuffed cabbage. She ground equal parts beef and pork and she layered them with sauerkraut, dill and the remaining cabbage. Always served with sour cream!!! I’ve been looking for a recipe like this for a long time. Thank you!
Thank you for watching 😊
That sounds like the Romanian way my husband would make them! He made many dishes the were spectacular!
Well it’s October 14 a cool day here in Ohio USA and I’m going to the store right now! I’m of Croatian decent and our Sarma is very similar… I’ll be adding some smoked meat and kraut along with some tips I got from you! There is nothing like Sarma,mashed potatoes and nice hard crust bread!!! Thanks and God bless you and your loved ones! 🇺🇸/🇭🇷
Thank you 😊
Just came across your channel.. I’m Hungarian and appreciate your videos.. Thank you
Thank you for watching 😊
ANDI I AM ON THE WEST COAST OF THE U.S. BUT I CAN SMELL THE AROMA OF YOUR STUFFED CABBAGE
I AM OF POLISH/LITHUANIAN DECENT.
WE OFTEN HAD THIS DELIOUS MEAL
MY MOM HAS PASSED AWAY BUT I TRY MY HAND AT IT. I WANT TO TRY THE HUNGARIAN VERSION. THANK YOU SO VERY MUCH FOR SHARING YOUR MEAL WITH US
Thank you for watching 😊
Fantastic,Looks so good.Thanks for the recipe.
Most welcome 😊
Everything old world was labor intensive. That’s way it’s so delicious, it’s also called a labor of love. 💗
OK....I'm on this for my husband of Hungarian roots. Looks so good I can almost smell it.
Love the way you style video.looks delicious,dill tyty
Thank you for watching 😊
Excellent, flavofull.
Thank you for sharing your recipe.
Elida
Orlando, FL, USA
Thank you for watching 😊
This is a very good recipe, reminded me of my dad and his fantastic traditional Hungarian cooking. Just finished making this and it's great!
Thank you so much!
Thanks for this very authentic recipe. I can’t wait to try it! I found the video easy to follow but really miss not hearing the additional instructions and tips which often clarify the method and determine the success of the recipe. Even in Hungarian would be great! ! Minden esetre, Jó étvágyat !
Please take a look at the description box where all the ingredients with measurements are listed. If you have any questions I will be more than happy to help😊 Thank you for watching 😊
I love cabbage so much! This is the perfect plate! Thank you for the recipe!
Thank you for watching 😊
This looks so good, made my mouth water.
Thank you for watching 😊
Looks good recipe, I'm Mexican and will make it happen with dry chorizo. Thanks
Hope you enjoy 😊
i'll be right over ! Brilliant stuffed cabbage in all ways, thank you and i don't need a recipe 🙂
Thank you for watching 😊
I think the ruh shoulda been mixed and added with the water step as to have the flavor mixed all the way thru. I'll do that and save myself the step n extra mess. This looks absolutely yummy. Thak you so much
You can try, but the roux will make the broth thick and the cabbage will stick, and burn at the bottom of the pot. Now for some soups, I start with roux, add the liquid and cook them together. Let me know how it turns out. Thank you for watching 😊
Fantastic best 👌
Thank you for watching 😊
Kôszönöm Jo napot
Thanks you for that yumm I love it so much 😋👍👍👍
Thank you for watching 😊
❤🎉 making these today!
Mouth watering As I type!
I’ve always used tomato an kraut but these look fabulous 😊
Thank you 😊
A very important step not really pointed out is cutting the thick veins off the cabbage for the rolls. Very bitter part of cabbage! Also my grandmother would start by soaking rice in cool water and keep mixing it to get all the starch out. Makes the rice cook more evenly and the rice really absorbs the flavor.
Yep - my Hungarian mom layered the cabbage rolls between kraut and onions, and used 50/50 pork/beef. The BEST!!
Thank you for watching 😊
My Hungarian grandmother used sauerkraut instead of fresh cabbage
Both of them are delicious
I love the sauerkraut version
My grandmother was born in Italy, and traveled through Hungary and Croatia as a child. She was taught this dish with an exception...used sauerkraut. She called it sarmali. I make it often.
I LUV Cabbage Rolls! My Mom's side of the family is Russian. She made them often & always on New Years Day. I've never had the sauerkraut version. Does anyone out there in "food land" have a good recipe for them? Thank you! 💚❤
For the sauerkraut version, Rinse cabbage leaves in water, sometimes sauerkraut can be too sour or salty. Stuff leaves with the meat mixture, slice leftover leaves into thin slices and use half for the bottom of the pot and half for the topping. No lemon juice needed, adding dill is optional. Everything else is the same like in the video. Thank you for watching 😊
We make a similar töltött káposzta , except we add well-rinsed sauerkraut in the layers as well (which you hint at with the use of lemon juice) 🙂 Also, we make the rántás and add the water to it right at the start, and pour that over the cabbage. It cooks on low heat for a couple of hours, so it does not stick - and the sauce is well flavored from all the ingredients (rather than adding it at the end). It's these small differences that makes each dish unique to each family. Your recipe looks lovely as well - I love your use of dill. Thanks for sharing.
Thank you for watching 😊
This looks so delicious. I just put two big pans of it in my freezer with cabbage from our garden. Wish I saw your video first. It looks so much tastier. Next time!
first
Thank you for watching 😊
We, in Romania, do pretty much the same, but in order to be healthier, we avoid frying the flour. Also, as a Croatian lady said, we can make these Sarmas (Romanian called Sarmale) with Sauerkraut. If we don't have full size sauer cabbage, we can use just Sauerkraut from the store. We also add tomatoes sauce. If you don't have smoked sausage, you can use smoked meat. In Romania, we eat these Sarmale with polenta, and some people put on top sour cream. We cook them slow in the oven (several hours). They are very delicious.
Sounds delicious, thank you for watching 😊
I will try this, THANK YOU!
Thank you for watching 😊
Sehr Lecker!
Thank you for watching 😊
Similar to my wifes version given to her by my father, we just buy meat etc already ground. and we cook in a roaster pan in the oven. Very good looking dish.
Thank you very much
You did a beautiful job it looks delicious
Thank you for watching 😊
They freeze very well and so does the sauce. I make 3 or 4 pans and extra sauce and freeze it. Why do I do it, it saves alot of time. ☺️
Thank you for watching 😊
My grandma used bacon fat to sauté the onions sometimes kraut in between the layers also pork beef and veal mix. Yum
Sounds delicious 😋
This looks so delicious
Thank you for watching 😊
Looks very good! Homemade cooking at its best!,
Thank you😊
Excellent
Thank you for watching
We make the same in Crete, Greece, but instead of roux at the end, αυγολέμονο= avgolemono ! The egg and lemon juice thickener😋! A different kind of yummy for sure.
Sounds delicious, thank you for watching 😊
Hi there. You earned a new subscriber. I've been looking for good Hungarian recipes. My Dad was a very good cook. He made authentic Hungarian food and it's been many years since I've tasted anything like his cooking. I'm not a very good cook, so I need all the help I can get 😃 I am watching and learning from Canada 🇨🇦
Thank you for watching 😊
That looks delicious.
Thank you for watching 😊
As a Hungarian i've never made cabbage rolls like this. What area of Hungary does this recipe reflect?
I would say every family has its own traditions how to make stuffed cabbage. So many variations even in the same area. Thank you for watching 😊
A labor of love 💞
Thank you for watching 😊
Great video!
Thank you
Quite different than what I've had before but looks very tasty thank you
Thank you for watching
Yummy !
Thank you for watching 😊
Different than my hungarian grandmothers. Oh boy??? This one looks better. Wouldn't say that if she was still with us.
Thank you for watching 😊
My mother topped off the pot with sauerkraut
Thank you for watching 😊
Love delicious
Thank you 😊
In my Hungarian family we never used dill or lemon juice.. We added smoked ribs and sauerkrout.. But Enjoy...
You can always add your own personal touch to it. Jó étvágyat
Delicious
Thank you for watching 😊
Delicious😋😋😋
Thank you!!
Yum
Thank you for watching 😊
Jo etvagyot kivanok 👍❤😋😋😋🇺🇸🇺🇸😊
Köszönöm szépen 😊
Omsk good looking 😊
Thank you for watching 😊
My father's parents were Hungarian. There are three characteristics of Hungarians that define us from the rest of the world. We are born knowing how to cook because we have cooking genes in our DNA (British have anticooking genes, they ruin anything that resembles food just by looking at it. There's nothing more dangerous in this world than an Englishman in a kitchen), we're all crazy, and we are geniuses.
That said we used to make stuffed cabbage with tomato sauce and sauerkraut. (My mother's side couldn't boil water. My father and her Italian friends taught her how to cook.) So that's the way I like it. Just water in the pot? That's no fun. And I do like sour so I use the canned kind with the juice.
I use lemon juice to make the dish sour since I use fresh cabbage. Every family has its own favorite recipe . We use roux for both sauerkraut or fresh green cabbage. Thank you for watching😊
@@andiskitchen I enjoyed your video very much. You're right of course, everyone has their own recipe. It's fun learning how other people do things especially when they do them well. One day I'll try your recipe. I'm sure I'll like it.
Do you bake walnut and poppy seed rolls?Just wondering.
Yes I do, Thank you for watching 😊
Looks scrumptious,,,, got the ingredients, but where is the written directions?
List of ingredients/amounts I used can be find in the description box just click on more, under the video. The video shows the direction, step by step. Thank you for watching 😊
Nice receipt However lots of steps missing. Eg. how long it takes cabbage to be boiled before you separate leaves. I think your work will be much more appreciated if you put all in writing as well
If you don't want your cutting board to slide around just place it on a wet paper towel or a clean damp dish cloth. 😁👍🇨🇦
Yes I have been doing it recently. Thank you for watching 😊
@@andiskitchen I guess I was a little bit late on the helping hand lol. 😂 I have a question for you. Is this the same recipe to make cabbage rolls. I live in Canada and that's what I know it to be. I guess I just wanted to know if it's technically the same dish? Looked yummy as well. 😁👍🇨🇦
Yes, it’s a cabbage roll recipe Hungarian style.
Savoy cabbage can be substituted to whole sauerkraut or green cabbage. For the sauerkraut version no need to use lemon juice since the cabbage is already sour, otherwise the meat fillings is the same no matter what type of cabbage used.😊
Can’t imagine cabbage rolls without tomatoes.
Thank you for watching 😊
One must put a couple tablespoons of sauerkraut in each wrap.
Thank you for watching 😊
Thanks so much for this upload. Interesting that the Hungarian word for cabbage is virtually the same as the Ukrainian (Slavic) "Kapusta," considering that Hungarian is not a Slavic language.
Thank you for watching 😊
Here’s a tip once the roxe is done add a little water to it before you add it to the cabbage rolls
The roux doesn’t needs to be cooled down for this recipe before adding it to the stuffed cabbage. The sauce is always smooth and creamy. Thank you for watching 😊
I wouldn’t want that cream on top. I would just want to taste the flavor of the dish 👩🍳
Thank you for watching 😊
Hi Andi, I just made this. The filling was tasty. But the roux was a disaster so I did not put it in at the end.
I used 6 tablespoons of flour as you instruct in the ingredients list. You do not indicate how much oil (other than one cup for the entire recipe) so I used the ratio for a thin béchamel (1 part flour to one part fat). However, the roux remained thin and loose. I tried to fix it with more flour but it turned into a bitter mess even with the heat off after adding the paprika. I noticed in your video that you use heaping kitchen tablespoons (not measuring spoons) of flour. So you must have used a lot lot more flour than 6 measuring spoons. It would be helpful if you used measuring spoon measurements in the future so we as your students get the right proportions. Obviously the roux is to thicken the sauce. I will try this again as the broth was quite tasty due to the chorizo. But please help: knowing that nothing thickens till the liquid reaches the boil, how long did you cook the broth after you added the roux? It must be important to keep shaking the pot so as to make the roux go down to the middle of the pot or else the liquid will not thicken - correct? Perhaps, next time that you make this, you can tell us how many "measuring spoon" tablespoons of flour and fat that you used. Thanks for your help as your filling was better than most that I have tried and would like to perfect this.
PS: why vinegar in the water? Thank you.
Good evening Emilia, Yes you are absolutely right! The video was made in the beginning when I started my UA-cam channel and didn’t use measuring spoon that time but I do now😊
In the video 1 kitchen Table Spoon equals about 1 1/2 measuring Table spoon. After adding the roux to the liquid I evenly distribute it everywhere, spreading gently to the sides too. I cook just until the liquid turns into a sauce consistency. It will thicken even more after the cabbage cools down.
Vinegar helps to keep the green color of the cabbage leaves brighter and adds a little savory taste to them. Let me know if you have any other questions. Thank you for watching 😊
@@andiskitchen How nice to receive the response. Thank you. I will try this again next month.
I also think that i simmered the rolls too long. An hour would have done it.
By the way, I have to tell u something a bit funny. In a desperate effort to create a “red” topping, I mixed half a can of tomato paste with some heaping tablespoons of sour cream. Actually quite good!
@@emiliamartucci8291 Kopp NP NP p no p
Quite different from how my Hungarian MIL made hers. Perhaps there are regional differences within the country on how they are prepared.
Thank you for watching 😊
This looks wonderful but very labor intensive.
Thank you for watching 😊
Not if you know how it's prepared and cooked properly. Preparation and quality ingredients are the key to make yummy cabbage rolls the authentic way!!!!! Give it a go, the first time will probably be a disaster but keep trying and you will succeed in the end.
My mother-in-law made Hungarian cabbage rolls and she put sauerkraut in them
Thank you for watching 😊
Do you always put raw rice in the meat? IT gets cooked?
Yes I do and it cooks well. Thank you for watching 😊
loved everything BUT the awful techno muzak in the background
Agree with you, the music was not the best choice. Thank you for watching 😊
This is certainly different from any other stuffed cabbage recipe. As I dislike dill, this wouldn’t be something I’d try.
Thank you for visiting
Where is the written recipe? - What meat did you use? How many pounds?
Recipe can be found in the description. Thank you for watching!
She used Pork meat. I could tell just the color of the meat.
That's enough for 20 people. I live alone.
Thank you for watching
Why is distilled vinegar added to recipe
No sauerkraut?
Is that pork meat? I make it with beef meat
Yes I it’s pork. Thank you for watching
I always grind my own meat.
Thank you for watching 😊
My ex Romanian mother in law made sarmale.
Thank you for watching 😊
Where’s the exact recipe???
It’s in the description box, click on the more under the video. Thank you for watching
Turning the knife on a side slant is not very safe. I imagine the knife isn't very sharp and the technique using the knife has issues
Thank you for watching 😊
Sobro ponerle harina con aceite al final, no me gusto
Thank you for visiting
Thanks, but I sure miss some kind of narration.
Thank you for watching 😊
Those are actually named Romanian sarmale
Romanian Sarmale is similar to the Hungarian stuffed cabbage but it’s made with tomato sauce and not roux (rantas)
Thank you for watching 😊
You lost me with the salt😢
Thank you for watching 😊
I don't care what recipe u use! Mine is better! I cook in pressure cooker like my grandma from Poland, grandma my mom and mine is better! Cut w plastic fork!! You can boill leaves ,cut ribs but not the same as when you hear the giggler!
That’s great! Thank you for watching 😊
I’m gonna make this. It I have PURPLE CABBAGE 🥬 ????
Thank you for watching 😊
Purple cabbage to be used in stuffed cabbage? I'm not sure. Purple cabbage makes a delicious sautéed sweet and sour dish. Just saying.
No Connie, purple cabbage is not recommended for stuffed cabbage, different taste all together.