Haven’t you always wanted to make stuffed cabbage but thought it
seemed like too much effort? Let Yussi Weisz of Snaps Kosher in Lakewood show you just how simple it can be to do at home – and how delicious!
Time for us all to start thanking Yussi’s bubby!
Get the recipe here: https://www.kosher.com/recipe/stuffed-cabbage-recipe-3670
For more Shabbos with Yussi, click the link below!
http://www.kosher.com/shows/shabbos-with-yussi-20
Gethin for those with higher standards this is my Baba she made the best stuffed cabbage in the entire world it was so good I wish I can copy it I wish I knew her recipe we never got her recipe she just made it out of the blue
She made it look so simple I tried to copy it as much as I can so Bobby I’m gonna put you right here watch me help me do this If I start I have my cabbage I’m gonna boil this up I have to get the sauce I want a little leak I’m gonna saute it let’s slice up a little leak I want to put that in my mix and I want it to be nice and slow
This has to be saute and this can saute at the same time the cabbage boils so you don’t waste any time I cord the cabbage I’m gonna put this into the boiling water I have some hot olive oil here that I’m gonna saute my leekens looks ready I’m gonna take this
Off the fire and let’s get to work on the cabbage these cabbage leaves are getting soft now do one leaf at a time my grandmother always used to say but I like that I’m nap monado’s you put something good in you’ll take out a good product so this
Morning I went to the restaurant they went the snaps and I took some of our burger mix that we ground freshly this morning when you go out and you get your chopped meat for your stuffed cabbage try to get like something that’s nice and fatty so your filling is not going
To be very very much there’s a cup of rice that I’m gonna add fresh parsley black pepper salt paprika and 2x so the rice wasn’t fully cooked I cooked it for around 8 minutes and boiled in water and around 8 minutes and then I rinsed it it’s gonna finish the
Cooking process in the oven I think it’s ready the tomato sauce is the secret of the stuffed cabbage taste have some tomato paste tomato puree okay I like mixing brands of tomato sauce I have a Giffen tomato sauce I have a Hobart tomato sauce four cubes of garlic if you
Don’t wanna use fresh garlic these work great half a cup of sugar salt pepper now to make your tomato sauce a little exciting and that is tough cabbage after all I’m gonna add a little bit of sauerkraut just a little bit makes your sauce a little chunky gives a little taste
Cabbage a little bit of that vinegar taste that mixes with the sugar it’ll be exciting yup I added the leak that I sauteed it’s right over there I made the sauce just before I’m gonna add a few spoonfuls to the mix and get this all mixed up
That’s my mix here my cabbage we have to get the cabbage ready to roll we boiled them up we took them out of the water we checked them bug-free now we have to start with taking off the rib my cabbage is ready to roll
So I want to get a little bit of the sauce into my pain before I put my cabbage in let’s try to get our stuffed cabbage nice and even use a scooper it always be the same exact size watch roll them up nice and tight
It is same size one school keep it nice and tight some people call this stuffed cabbage when I grew up it was called gefilte crowd I know my uncle Ruby he calls it Halep cheese polish agree from hollow juice and then you get some Americans and they would call cabbage rolls it’s
Not as complicated as it looks if you need an extra cabbage don’t worry about it you go here’s another one mm oh I like it very saucy I’m gonna add a lot of sauce and there you go cover the room foil put it in the oven 2 and
1/2 hours three hours 350 you guys ready smells like some coaster yeah that’s nice talking about that’s fine that’s what I’m smelling that’s paste Bobby let’s do this together I’m gonna use a fork I’m gonna use a knife fork a knife and a spoon for one thing it is so soft
It’s what I’m talking about Bobby great job list with a hind buddy this one’s for me and you together hi I’m behind the show my Somalia yeah say good visit my page on kosher dot-com showers with Yosi you’ll see this recipe you’ll see so many other recipes
43 Comments
Good job buddy, I can smell that great food. I'll be making it with a lot of tomato sauce too , and a bit of wine….cheers.
Never, ever add sugar! Ruins it!
SWEET AND SOUR SAUCE: 1/2 cup packed brown sugar. 1/2 cup lemon juice ,1 can 15 oz tomato sauce.
Leaks? Really?
Yossi my cabbage rolls recipe is totally different than yours…never cook the rice before…no garlic…you sauté the vegetables with very fine cut bacon….nooo rollem like that..👎👎
I apologize you don’t eat pork…sorry
I should make a comment yesterday because I am from my father side a Jewish….those pots you are cooking in very fancy…brand?
So far none of these recipes give you an idea ofhowlong to boil the cabbge.
Leeks must be immersed in deep clean water several times and changing the water frequently separating leaves to wash away all of the sand because Leeks are grown in sandy soil..
You licked your hands then touched the cabbage without washing your dirty hands. That my friend is a reason to pack a lunch when invited to eat a meal you prepared…now if your wife was watching off camera we would have heard an exclamation then a thud because surely she would have fainted from the sight of it…oye veh…where is your lovely wife? No thank you for your saliva is not bothersome to you but its another story to think of someones husband licking their hands then preparing a meal you and your children will take part it. Especially when we are so aware of Kosher and clean unclean…what is this double standard..imagine the talk the word would be on the front page of the local newspaper local mans wife caught licking her hands then without washing or putting on gloves the woman prepared the food for her dinner gathering…nor did she tell anyone before serving that food in case they would want to know if someone with their dna their bodily fluids are now in this food that they are about to ingest and receive into their body…very unclean! Indeed.
Thanks Yossi, i will cook for my husband. Sure he will love it, love you and love me too hihi 👍
Looks so hard but so good. What a great recipe.
Yussi you need to make your own YouTube channel! Your very good on camera, great video 💯
Uch who puts leak in stuffed cabbage. You clearly don’t understand how to make a traditional chulupcha from the alte heim. You don’t cook them in a n oven . You need to cook them for 12-17 hours in a pot with Mach bones . This is a weird harryish stuffed cabbage
The cabbage should be frozen to soften you don’t heat it up in a pot 🤦🏻♂️ Er veist nisht vi tzu machen chuluptzas
Velicha yid fun der heim nemt araine PARSLEY in their chulotzcha . Yuk miyus
Sour Kraut 😂 yuk 🤮🤮🤢
Vu is der flanken?
Du Zul laygen di vine tzu det gefilta kraut mit der leak . 😂🤣🤣
Vu is der gedintzta tzviebelle? Ah huluptza un ken gedintzta tvibble iz nisht ken huluptza
If you add dry Minute Rice, you can avoid the step of cooking the rice. The rice will cook inside the cabbage roll.
'Golumpki', 'holoptsi', etc. are very popular in Ukraine, Russia, and eastern Europe!
How do you remove the dirt from the leeks when they are chopped into "rounds"?
Use some light brown sugar and some raisons with a little dash of cinnamon. A can of tomato juice works great too,
Yum
Omg! You put a ton of salt in the meat! In the sauce! Not to mention salt from sauerkraut! Salt in water when cooking rice! Yikes!!
I love stuffed cabbage reminds me of childhood memories
My grandmother Called it holibches
Your Bubbe didn't make the best… Mine did! LOL
The recipe I use is from my Nona's Sephardic cookbook. The ingredients are slightly different, such as sautéed onion instead of leak, but the general spirit is the same. I prefer a bit more "saucy" as well, so I think that's where adding the water in with the tomato sauce comes into play.
My favorite food!
Yussi, you are so charming I really enjoy your videos. If I'm ever in your neck of the woods I'll definitely vist Snaps.
sauerkraut To the sauce GAME CHANGER 😯 THANK YOU , THANK YOU , THANK YOU 😋😋😋😋😋😋🥰🥰🥰🥰
You need to roll with edge tucked in!
Where I grew up in Philadelphia, we called it "prachas". I guess that's an ashkenzic/yiddish term.
Yes, gefilte kraut is true enough but we called them holeshkes. We use tomato paste and tomato JUICE. Geshmak! Here is a hint; freeze the whole head of cabbage. Then when you need it take it out and defrost it. The leaves will all be wilted and ready to roll. No need to boil. Line the bottom of a heavy pan with any left over cabbage. Pick the roll in tight. Any left over leaves can go on top. Oh ya, we added schwartze fefer un wies fefer.
Awesome vid
No eggs, raw rice. Add a box pacific creamed tomato soup. Life changing
Love it ! Your Mom would be so proud. : )……..oh and I wish my oven was that clean lol !
MUCH TO RELIANT ON TOMATO PRODUCTS – you can't make the cabbage "sweet-and-sour" or savory if the predominant flavoring is tomato!!
Tomato sauce is an American addition to the dish, as Polish or ukrainian cooking never even had tomatoes
You are the best!
ביסט פיינע נייעס האלעפצעס
I know this was made 6 years ago but wow this looks delicious, making it tomorrow. My gran made them byt of course i never looked.
I'm Polish we call them gałąbki , I love them.
Not kidney healthy