Holy trip to the past. I feel like I just got done watching a film production on like 16mm in my home economics class in high school. So awesome. OK Chef, doing this tomorrow. That better be awesome or I’m pouring hot sauce over it.
Edit: It was darn easy to make and came out great. I kept wanting to add fennel seeds for some reason, but I refrained. Bison and lamb meat mixture for me. Why? Because that’s what the local grocery store had.
@Foodwishes please chef John make an updated video for this recipe!! I miss the music and all of the other Food wishes video accoutrements! ❤️❤️❤️❤️❤️❤️❤️❤️
I made these tonite, they are still in the oven smells amazing. They are kinda trying to over flow my dutch oven but I'm keeping close watch. Cant wait to eat. Love everything I've ever made from your recipes. Especially the revised stuffed peppers, and beef birria! 😊 cheers from Maryland
We used a 6-quart Dutch oven and it worked perfectly. Our bunch of Italian parsley was extra large, apparently, as the recipe made 12 rolls. Thank you, Chef John. ❤
Thank you for the great recipe! As I don't have a Dutch oven, I used an enameled roasting pan, which turned out to be too shallow. Would the same recipe work with a slow cooker?
Omg! Chef Jon, I knew you were part of the old school YouTube family but wow this recipe is real throw back! You are such an inspiration! I’ve already watch your newer version with lamb but I dive deep in my own research and ran across this classic. Much love to you and yours. Take care, Grateful from Texas!
23 Comments
👆👍🏾😎
That button down denim shirt is SLICK Chef John
Hey Chef John can you revisit this recipe?
I would love to revisit this recipe. Cabbage two ways – Italian and Polish
Holy trip to the past. I feel like I just got done watching a film production on like 16mm in my home economics class in high school. So awesome.
OK Chef, doing this tomorrow. That better be awesome or I’m pouring hot sauce over it.
Edit: It was darn easy to make and came out great. I kept wanting to add fennel seeds for some reason, but I refrained.
Bison and lamb meat mixture for me. Why? Because that’s what the local grocery store had.
I'm glad you've done this.
Oh chef how far you've come.
@Foodwishes please chef John make an updated video for this recipe!! I miss the music and all of the other Food wishes video accoutrements! ❤️❤️❤️❤️❤️❤️❤️❤️
I made these tonite, they are still in the oven smells amazing. They are kinda trying to over flow my dutch oven but I'm keeping close watch. Cant wait to eat. Love everything I've ever made from your recipes. Especially the revised stuffed peppers, and beef birria! 😊 cheers from Maryland
mmm, galumpkis, as my family from Eastern Bukharania used to call it. and you are, after all, the stalk of your cabbage leaf?
What is the quart size of deep dutch oven that you use in this recipe? Can't wait to make it.
We used a 6-quart Dutch oven and it worked perfectly. Our bunch of Italian parsley was extra large, apparently, as the recipe made 12 rolls. Thank you, Chef John. ❤
This looks great would you consider remaking this again? This one is 14 yrs old and a bit challenging to view.
Recipe details not on website. Where can I get measurements please?
Woah, this video is so old it doesn't have a date listed.
15 years later, one of my favorite recipes from food wishes. (used all beef, no veal though)
Holy moly! Wow you’ve come so far LOL
Yummy
No question mark at the end of every sentence?
Thank you for the great recipe! As I don't have a Dutch oven, I used an enameled roasting pan, which turned out to be too shallow. Would the same recipe work with a slow cooker?
Omg! Chef Jon, I knew you were part of the old school YouTube family but wow this recipe is real throw back! You are such an inspiration! I’ve already watch your newer version with lamb but I dive deep in my own research and ran across this classic. Much love to you and yours. Take care, Grateful from Texas!
I have a lot of extra filling and don’t feel like going back to store for another cabbage head. Can I just make meat balls and plop them in the pot?
Hi Chef, any chance of an updated version of cabbage rolls? Appreciate your wonderful channel 👍 Your sub from Ottawa 🇨🇦