Feed Me Bubbe Episode #20 Stuffed Cabbage Closed Captioned by Project ReadOn
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Episode Summary :
A succos treat that just cant be beat!
Show Notes:
Thomas of New Berlin, WI, this episode is for you!
Thank you for your support of our program and we hope that you enjoy this wonderful stuffed cabbage episode!
Avrom brings everyone up to date on the latest emails that are requesting for stuffed cabbage. Ellen wants sweet and sour stuffed cabbage since her own Bubbe passed away many years ago.
And here comes the opening music! I love this part.
Bubbe is now ready to make the stuffed cabbage which is a favorite for everyone. It is harvest time since it is succos. Bubbe explains how cabbage is a vegetable from the earth and the combination of why stuffed cabbage is perfect for succos.
It has many names like stuffed cabbage. Lets not forget cabbage rolls, and the polish they call it gowumpki. In Yiddish, because you didnt think we would leave that out, it is holishkes. Like Ellen, Bubbe loves the sweet and sour sauce.
Bubbe got herself a semi-large head of cabbage, not wanting anything smaller then 3 - 3 1/2 pounds. The worst part of the process is preparing the cabbage and this is what Bubbe is working on now.
Step 1: Cut off the core and take those leaves off.
Step 2: Put it in the pot, got to let it steam.
Step 3: Read the real recipe in the recipe section where Bubbe makes it really easy to understand the process in full details.
Bubbe, always being prepared, had a smaller head already prepared and ready to go. You go Bubbe!
With the close of the pot cover, it is now time for THE YIDDISH WORD OF THE DAY!!!! And today Bubbe goes old school with the word HEYMISH which means traditional, homey, and friendly. It just gives you a heymish feeling. A good familiar family feeling. When you come to Bubbes home you get a heymish feeling.
Oh and an exciting announcement! Project ReadOn! We have the entire catalog now being transferred into closed captions. If you need that little extra gift, get a Feed Me Bubbe t-shirt. Only at feedmebubbe.com
The cabbage is out of the pot and on the plate ready for Bubbe to show you the next step. Bubbe throws down advice letting you know that you can do this all the day before or even two days before. Its amazing how well the leaves peel off with no effort whatsoever.
And of course with any meal there are extras and Bubbe tells you exactly what to do with the extra cabbage. But with that it is now time for the main event, the filling of the cabbage.
All of the ingredients from the eggs, to the hamburg, and even to the onions! So many great ingredients being combined to make a meaty stuffed cabbage filling.
Bubbe does a little mixing with her hands and gets ready to take the filling she just made and to fill the cabbage leaves. The rolling technique is amazing, just like a blintz. If one is not enough Bubbe shows you again. It is poetry in motion.
Since you get the idea, now it is time to do the rest. Oh and here comes the part where Bubbe shows what you can do with the extra cabbage that she was talking about before. The key is not to waste the food since you can always make use of it. Others may use cabbage in the oven but Bubbe prefers using the stove itself.
But what if there is a torn leaf, as Bubbe expertly holds up to the camera? Not a problem just add the torn one to another leaf and add the filling like normal. Nobody will know the difference since it gets rolled up anyway!
As we watch Bubbe stir the tomato paste with two cans of water among other ingredients the lovely sauce for the stuffed cabbage really shines. Give a good stir and it gets poured all over the cabbage rolls. And that is all, that is it! Just bring to a boil and put the cover on!
Two cabbage rolls are taken out and they look delicious and amazing. And look at the side dishes. It is quite amazing what one can do with the leftovers.
Bubbe then thanks everyone the wrote letters ummm we mean emails! Wait who writes letters any more in this day in age of technology? Nobody does, its all about the instant communications with the emails! (and we love every one of them!)
And at this point the credit rolls, we cant forget Guertins graphics and awards that did a wonderful job providing beautiful t-shirts. If you have graphics and awards needs be sure to give them a ring.
Special thanks to Project ReadOn for their closed captions and to Blubrry for their overwhelming support! And with that we end another ever exciting episode as the banjo plays us out!
Hungarian Stuffed Cabbage
This Delicatessen Hungarian Stuffed Cabbage all beef recipe is so delicious people called in to find out if we had it each day, and lined up outside the door when we did! You just can't get this kind of simple traditional recipe and process for slow cooked ethnic food made from scratch anymore unless you make it yourself, and here's the step by step fail-proof way!
Why is the recipe so delicious? Using raw rice allows the rice to cook and absorb the flavors of the sweet and sour juice. Rice will absorb all that juice, so the sauce isn't watery, and the rice will be fully cooked in the long cook time. Using cooked or partly cooked rice results in a mushy overcooked rice full of water. Also putting the sweet and sour into the sauce, and not the meat, allows the meat flavor to shine with a slight hint of being marinated in sweet and sour. No overpowering flavor of onion or kraut, just the perfect sweet and sour balance and the main ingredients, so the tip of the tongue is treated at the bite, and the back of the tongue during the chew! Finally the sweet/tart apple adds an unidentifiable depth of flavor that takes the diner over the top! Many requested this recipe over the years but it remained a secret until now. Enjoy.
Makes 8-12 BIG Stuffed Cabbage Rolls - 1 or 2 per person:
1 Lg Cabbage
1-1/2 LB Lean Ground Beef (Chuck, Round or Sirloin Preferred)
1/2 Cup Raw Washed Rice (Basmati Preferred)
1TB Schmaltz (Rendered Chicken Fat)
1 Large Egg
2 Qts. Tomato Juice
12 Liquid Ounces Tomato Paste
1 Lg. Lemon Juiced or 1/2 cup Lemon Juice
4 heaping TB dark brown sugar
1 Large Tart Apple (Granny Smith Preferred)
1 Tsp Salt, 1 Tsp Pepper, 3 Tsp Garlic
Slow cook 2-3 hours starting at 350, then 275 once boiling
Check along the way for sweet & sour balance add lemon or brown sugar if necessary.
They are even better the day after cooking when all the flavors have been fully absorbed, so make plenty and freeze them, 2 rolls in each sandwich-size plastic bag. Pop them out into a dish and microwave for home cooking ready in 5 minutes!
#cooking #easyrecipes #thetastetellsthetale #baking #dinner #recipes #yummy #stuffedcabbage #stuffedcabbagerolls #koshercooking
Basic Kosher Stuffed Cabbage For Passover
Coming up on The Prairie Street Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Stuffed Cabbage for Passover using Prairie Street’s Kosher Beef Premium Brisket Ground Blend.
You can purchase your delicious Beef Premium Brisket Ground Blend here:
Basic Kosher Stuffed Cabbage for Passover
By Chef Kendra
Chef Kendra’s recipe for stuffed cabbage is basic by design. Swapping rice for cauliflower allows this recipe to be used during Passover and adds a level of nutrition to the dish. We invite you to try some of our suggested twists and spice blends or create some of your own and share them with us!
Ingredients List for the Kosher Stuffed Cabbage for Passover
1 pound Prairie Street Beef Premium Brisket Ground Blend
¼ cup cauliflower, grated
1 egg
6 green cabbage leaves, blanched
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 cup dry Kosher red wine
28 oz can whole peel tomatoes
Kosher salt
Fresh ground black pepper
Suggested Twists and Spice Blends
1. Instead of Prairie Street Beef Premium Brisket Ground Blend try our Ground Lamb or Ground Veal.
2. Try one of our favorite warming spice blends such as the Israeli Baharat Blend or Hawaij Seasoning.
To Prepare Your Kosher Stuffed Cabbage for Passover
Prepare your cabbage leaves by blanching a whole head of green cabbage in boiling water for about 15 minutes. Drain water and remove cabbage. Allow to cool. Once you are able to touch the cabbage, remove and discard the first few outer leaves, then gently remove six leaves, being careful not to rip them (too much). Using a paring knife, remove the thickest part of the stem so it becomes more malleable. See video for demonstration. Set aside.
In a medium mixing bowl combine your Prairie Street Beef Premium Brisket Ground Blend with the grated (or riced) cauliflower, one egg, kosher salt, and ground black pepper. Using your hands, thoroughly mix together, being careful not to overwork the meat.
Stuff each blanched cabbage leaf with equal amounts of the ground beef mixture. See video for demonstration on how to roll and secure the ends of the cabbage. Set to the side while you prepare the sauce or wrap and place in the refrigerator until ready for use, up to one night.
Meanwhile, make your tomato sauce. In a large pan over medium heat, saute your thinly sliced garlic in olive oil just until fragrant, about two minutes. Add your whole peeled tomatoes (or tomato puree, if you prefer) and dry Kosher red wine. Season lightly with Kosher salt.
Once sauce begins to simmer gently nestle stuffed cabbage, flap side down, in the sauce. Bring the sauce back to a simmer, place a tightly fitting lid on top, reduce heat to medium-low, and allow to cook through, about 15 to 20 minutes.
Serve your stuffed cabbage with plenty of roasted vegetables for a complete and delicious meal.
Bon appetit!
Video Contents:
00:00 Intro
00:44 Prep
02:36 Cook
04:09 Taste
#kosheryoutube #koshercooking #passover #cookingforpassover #favoritepassoverdishes #pesach #chefkendra #kosherhowto #kosher #kosherkitchen #bestkoshermeat #koshercookingshow #kosherrecipe #prairiestreet #prairiestreetco #kosherstuffedcabbage #kosherUSDABeef
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Natalie Pollock's Kosher Kitchen;Jewish Stuffed Cabbage;(non-meat)Pollock And Pollock Outtakes
Pollock And Pollock Outakes....Kosher Stuffed Cabbage with Kasha and Kidney Beans. At I put in all the different ingredients I forgot to say that I put Onion powder, cumin and pepper. As well, after the cabbage wrapps the bean mixture and Kasha I cover it all with ketchup and 2 cups of water to give it lots of sauce. This meal is so good for people who don't eat meat.( I use Wolff's buckwheat and shells...I cook the buckwheat in water until it is soft. Then I cook the shells and mix the buckwheat and shells together with a little oil.)
Mom's Stuffed Cabbage
Esty's kitchen is being taken over by a special guest—her mom! Esty may not make the best stuffed cabbage (or Haluptzii), but she's going to give you the recipe. Watch her mother's expert cabbage stuffing and rolling, making a unique and delicious stuffed cabbage for Sukkot or Simchat Torah!
Get the recipe:
1 large head curly cabbage
pot of boiling water
2 cups rice
2 and 1/2 pounds ground beef
1 large onion, sautéed
salt, to taste
pepper, to taste
1 carton Tuscanini tomato sauce
1/2 tube Tuscanini tomato paste
You can find the full recipe here:
For more with Esty, watch Easy Does It:
Stuffed Cabbage (1)
How to make traditional stuffed cabbage