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#Cabbagerolls
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hey everyone and welcome back today on in the kitchen with sandy we are making some cabbage rolls cabbage rolls cabbage rolls cabbage rolls i am super excited about this i think i already have a cabbage roll recipe here on my channel but um just forget that one forget that one you know we all have um we all have our little things that we make that we think is so super good till we taste somebody else’s and it’s like damn that’s pretty good so my friend um makes the best cabbage rolls hers are so much better than mine and i called her yesterday and i said hey girl what you doing you got to tell me what your secret ingredient is to your cabbage rolls because i have really been craving them and she really does make the best she adds to her ground beef she uses an equal of parts of the bob evans um breakfast sausage i’m telling you it is so off the chain and i wanted to share this recipe with you just because it is so so so delicious so good usually i make mine in my personal uh turkey um roasting pan but today i think i’m gonna make them in these and um i think it’s gonna be big enough i hope it’s gonna be big enough i’m thinking i don’t know we’ll see i might end up having to drag that thing out of there and give it a wash and using it like i said i’m boiling two heads of cabbage today so i’m making a ton of them i’ve already got some of my cabbage looking out it’s just falling off there while i’m just jabbering i’ve already got um some of my cabbage peeled off the leaves peeled off now some of these once you get down to the smaller section and they get a little small but that’s all right that can be the hubbies that can be the hubbies i’m with the big ones but let me show you something i’ve got my other cabbage up there in the um just kind of simmering away very um slowly i brought it up to a boil but what i did is i took just pretend just pretend this is a big cabbage i just took and took the core out of it i put it in a nice um big old pot of boiling water and then i turned it down and i got the little eyelid on it not off of it and i’m just kind of letting it you know soften up a little bit now these leaves once you get down here like really down here these leaves are like super duper small so you really can’t um unless you want to make your little tiny baby ones but what i usually do when i get down this small is i usually just put this let this cool put it back in the refrigerator and i usually throw some potatoes or something on it and a couple days and you know cabbage ham and potatoes or something like that first thing i’m going to do obviously is start chopping a whole lot of garlic ooh that’s a big one i think two big cloves would be plenty because those suckers are huge look at that you know what i might end up just using one of those because that sucker is big look at that look how big that is i think we’ll just use one what do you think so i’m just going to toss everything into a nice big mixing bowl i generally use um garlic i use some onion flakes i don’t i don’t put fresh onions in my cabbage rolls because well mom never done it so i just never done it these are absolutely amazing some people put um you can put different things in cabbage rolls and a lot of people i see i noticed that they don’t put sauerkraut nerves but you know what i put sauerkraut in mine cabbage roll’s just not a cabbage roll without sauerkraut i don’t think so anyway all right that is perfect into my bowl it goes i have plenty because um i got quite a bit of meat that i’m going to be using because like i said i’m making a whole lot of them this is um that’s about one and a quarter pound of uh ground chuck i’m gonna add that in there as well look how fresh that looks i’m gonna go ahead and give this a quick mixing around with my hands just to see how much meat that i end up with because i’m probably i bought um two of each i want to make sure that i have plenty of meat to go on my filling or to go in my cabbage roll leaves all right so to this mixture i’m going to add a couple dashes of worcestershire sauce that’s quite a bit of some fresh ground pepper this is a lot of meat so we’re going to season it well lots of fresh ground pepper a little bit of hot sauce frank’s hot sauce is my favorite love me some frank’s hot sauce and it’s not going to make them hot it’s just going to give them like that little winginess flavor to it that that i love i love it love it love it love it love it some minced onions i like to use the minced onions opposed to regular onions or real onions these are real great i think they just add so much flavor so much flavor i know i also put rice in mine some people don’t some people do but you know what i grew up with rice and mine rice and um sauerkraut is a must and my cabbage rolls always a must so we’re going to put about you don’t want it really inundated with um rice so we’re just going to use really basically about maybe about three-fourths a cup of rice honey so i’m just going to mix all this goodness together i’m not going to put any um salt in it because you know a lot of the ingredients that we’re working with today already have salt in them so you really don’t want to overdo it your tomato sauce has salt in it your sauerkraut is just not the best salt make sure you go in with clean hands oh gosh and you know i’ve always said one good way to tell if your meat is extremely seasoned is once you get it all incorporated really well i just pick a big glob of it up i know you’re gonna think i’m crazy you won’t be the first person and i just smell it if it smells really well seasoned then you know what it probably is so what i do is i just kind of start peeling the leaves away you want to be very gentle with it you want to make sure that you don’t um like over cook this because if you do your leaves will be almost transparent looking and you don’t really want that because they tear easy and the the first few leaves on the cabbage you know sometimes i just really don’t use those because you know they cook up they cook up because they’re ultra ultra thin you can just kind of like blossom it out let it cool let it cool guys before you handle it now let me show you a few of these leaves these are absolutely beautiful and perfect to work with whoo that’s hot i mean look how nice and big that is and look at that it’s not um overcooked as far as rolling up your cabbage there is a spot here nice thick spot that we’re going to kind of shave some of that off so to make it rolling um a little bit easier because it’s really hard to roll capsules when you got that big thick part of the core rind whatever you want to call it at that that’s going to be a nice big chemistry hole this is the most time consuming part here honestly you take a nice little handful of meat oh gosh i’m gonna have meat for days meat for days let’s put a little bit more in there make them nice and fat just the way i like them i’m gonna turn it this way now and then you just kind of start rolling it that’s all you do you give it one roll and then you bring your sides in there and then you roll it again voila a cabbage roll let’s do another one i like to start with um the thicker part on my right hand side i don’t know don’t ask me why that’s just what i like to do not too much not too much but not too little i was hoping to get some of these big cabbages from my local farmers market when i went there um last week or a couple weeks ago but they didn’t have big ones but sometimes you know it’s not always true bigger is better look at that and normally i secure mine with a toothpick but i don’t think that i’m going to today because these are rolling absolutely perfectly these are just these are just rolling so good so i don’t think that i’m gonna have to secure them with a toothpick today i think i’ll probably do it better this way because that way i can just line my whole pan with these beautiful cabbage rolls look at that all right i’m going to continue to roll these up and then we’re going to top them with some sauerkraut and tomato sauce all right my cabbage rolls are all rolled up and they look absolutely amazing um i got 26 rolls out of um approximately four pounds of meat two of the sausage and two of the um ground beef i got 26 rolls like i said i didn’t end up having to put any uh toothpicks in them they rolled up perfect and they’re nice and sealed look at that beautiful absolutely beautiful so now all we’re going to do is top them off with a couple of my favorite things i’m using a big old can of the silver fleece sauerkraut this is one of my favorite sauerkrauts to use i like it and i just kind of put it right over the top i use juice and all guys juice and all that juice is gonna make for some amazing amazing flavors throughout sometimes um i’ll i’ll put the sauerkraut actually in the cabbage roll sometimes just depend on how i’m feeling today i just wanted to do a simple rolled cabbage roll you know what i’m just gonna put it all in there and just spread it around i got my oven preheating to 350 degrees look at that i like a little extra sauerkraut so i’m going to open one more container and these are the big ones guys these are the big ones i like to pour the juice all over it like i said some people um don’t put sauerkraut on their cabbage rolls they just make their you know plain cabbage rolls which i didn’t grow up like that i grew up eating cabbage rolls just loaded with sauerkraut with a big old can of tomato sauce i might end up using um two of these as well just pour it right on top maybe one and a half i like them to have plenty of juice with them don’t you a little bit more and remember if you buy a big old can um like this and you decide not to use it all what i usually do is i put it right in the freezer not the can i put it in like little ziploc bag and put it right in the freezer i think that’s gonna be plenty if i need to add any more i will look at that look at that and then all i do is i cover these with foil tightly look you can see all the juice down in there all right and these are going to go in my oven 350 degrees and we’re going to cook these about probably close to two hours i like my cabbage to be nice and soft i don’t like to take a bite of no hard cabbage i’m not a hard cabbage type girl so i’m gonna take them low and slow for a couple hours and they’re gonna be absolutely amazing i’ll show you what they look like when they’re done let me tell you something it is the next day my kids come over had dinner with us i made mashed potatoes to go with these beautiful delicious mouth-watering cabbage rolls and they were you hear those roosters they were absolutely off the chain i’m telling you what if you have not discovered that one secret ingredient that makes your cabbage rolls just just number one i have my friend did so i had to share it with you guys because you know those roosters that’s crazy and it’s the middle of the day i want you look at these look at these look at that absolutely amazing and all the juice that’s left with it i think i don’t remember how many i rolled up i think i may have rolled up about 26 cabbage rolls i’m sorry guys it’s what happens when you live out in the country i hear that 24 7 but i love it i rolled up 26 cabbage rolls and i think i have um maybe about six left so i’m just so glad that i got to do this ending for you because i’d have been so upset if i went through all that work and didn’t do get to do the ending i’m gonna have to fight i can have another bite i had several bites yesterday i two of them yesterday with some mashed potatoes and mashed potatoes to me as a go-to for cabbage rolls if you make cabbage rolls you have to make mashed potatoes that’s that is them the one thing that goes with them perfectly and that’s all you need i need to be similar man let me tell you those are so oh my gosh those are so full of flavor so lip smacking good so amazing i’m going in for another bite i’m going in i’m going in for another bite let me tell you don’t be afraid to use a little bit of hot sauce i don’t like i did it doesn’t add any heat to it at all it just adds sometimes when you add a little hot sauce to bigger dishes or whatever adds just a little bit of extra i don’t know mouth tucker and zing to it if you will i certainly will i hope you give this recipe a try they’re so easy to make don’t be intimidated by them yeah a little time consuming but you know if you want to get ahead of the game get your cabbage ready the day before and uh you know cut your time in half it really does i hope you like this recipe i hope you give it a try soon you know i love you guys so very much you know i do and i’ll see you on the next episode of in the kitchen with sandy bye take care so you

16 Comments

  1. We use Bacon as our protein and then fry extra pork in the bacon grease. The bacon 🥓 is a unreal flavor. No beef, then boil the saucroute with the rice.

    Season the rice with a vegetable flake and chicken soup base plus other reg spices.

    Saucroute on the bottom of the pan with cabbage rolls layered over it and then tomatoes and saucroute mixed together over it all

  2. I freeze whole cabbages and when they thaw, the leaves come off more easily than boiling.
    You also skip the overbearing smell of boiled cabbage.

  3. Sandy, I don't know about sausage meat?? I rather make it with ground beef. So I will not watch your cabbage sausage/beef recipe. Over and out

  4. I make cabbage rolls a lot. Usually a ground beef and pork/rice. Been experimenting with ground turkey. (A bit healthier but not my favorite protein) – it's hard to make that flavorful…some ground pork with it helps. I will try your recipe with the sauerkraut – sounds like it's great! Adding some zing I bet is tasty…never thought of that. Thanks for the new recipe!

  5. Yummy😋😋😋😋
    I love cabbage rolls. I'm gonna try this sis. By the way I live on a farm. Dont have chickens but I was raised with chickens on our farm. I love listening to a rooster crow. My Amish neighbors have chickens an I get to hear their roosters crow. They bring back such fond memories. Thanks for the recipe. God Bless ♥️♥️

  6. Cabbage rolls were fabulous! CAN U PLEASE GIVE ME THE EXACT RECIPE FOR YOUR GARLIC ITALIAN DRESSING RECIPE (Dominic’s) Several people who follow you would really appreciate it. Thanks Sandy

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