This cooking class teaches you how to make an authentic Hungarian stuffed cabbage. I hope you enjoy it!
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 2 heads cabbage
• 1 lb ground pork
• 2 lbs. ground beef
• 1 Tbs mixed peppercorns
• 1 Tbs salt
• 2 cups rice
• 1 bunch parsley
• 32 oz homemade tomato sauce
• 16 oz sauerkraut
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hey guys I’m Chef DX welcome to the kitchen today we’re going to make stuffed cabbage I’m here with my Uncle Rich this is a classic for him he’s going to share his recipe with us so stay with us click subscribe if you’re not doing that already give me a thumbs up if you like this video and ring that Bell and I’ll send you new things have coming up so I’ll see you back in a second with some stuffed cabbage [Music] okay so we’re back Rich so tell me um how long has how long you been making stuff cabbage oh since I was young and now I’m old that difference between The Young and the old well I learned from my father who was a cook and he was a chef and uh we’re passing along to Dean yeah you have you passed along a lot of good recipes already so if you click on um if you follow me on here you’ll see there’s some old ones we’ve done uh Hungarian uh we did poosh that’s a big one that was a great one too so and uh so we’ve done some fun ones and I’m really looking forward to doing this I’ve I’ve made I made uh The Grapes the stuff grape leafes sometimes which is kind of similar we do for that one I’ve done lamb and pork and then we add the rice so let’s get this thing started started so first thing we do is we’ve got you use like usually use just ground meat right regular beef chop meat and beef and pork and pork so here you can see we’ve got about 2/3 ground beef to uh to probably or 2/3 to 1/3 pork here and then um I got some Cho garlic so we’re going to add the garlic in and and Rich and I’m going to be mixing yeah you was you washed your hands there so you go ahead and mix everything in okay so you can start mixing now should we should we go ahead and put the rice right in there now too put the rice right in okay so with the rice you just got raw rice here we’re going to put that in like this what does that look like that look all of it wait all of it yeah do it all okay there we go so this is about three lbs of uh meat here in total and that and that was about um that was about uh two cups of rice so that gives you a ratio it’s not so important because right like the rice itself it’s just going to take up moisture right and it’s going to get all the juices from the the meat oh now I’ve got some some uh bacon crispy bacon here I love eating them crispy bacon and I’m going to put the crispy bacon in you can do this with leftover bacon you had from breakfast now I even have some fat we can add that in at the end right yeah now not a lot of other ingredients right we’ve got onion and you said you like to the right so I got a box grater here and we’re just going to take it do I have it on the right way yeah I always going to make sure you have the catch on the right way right um and and you like to do why do you like to grate it because some people don’t like the big chunk of onions chunks of onions yes yeah I get that I get that and this gives you nice thing is the flavor you get the flavor of the onion without having the chunks yeah and everything’s raw so you don’t you know this way it gets all mixed in without it’s almost like you get a little bit of onion water that you’re adding in there with it too so I I’m using the big holes for this he’s mixing that up good he’s trying to get all of the the the uh things the all of the rice kind of evenly spread throughout right right okay this I guess I got to be worried about I’m going to start crying here in a second you tell me a story I’m going to cry okay so we did that and then I’m going to just pop that in there like that and I’m going to see if I get every bit of the onion pulp out there and I’m going to get this out of my way and I’m going to clean this off a little bit because it does that onion does the the fumes from that will get you all teed over here and um I want to clean that up so uh while I do that you’re finishing mixing that up and we’ve got some other Basics that we’re going to put right so we’re going to put salt right so I’ve got looks for that volume I would say two heavy teaspoons Al so those are half tablespoons of actually salt and then we’re going to put these are some really nice this is like five different pepper corns green red uh black pepper corns that I’m putting in there so a lot of good peppercorn flavor right and you you don’t put a lot of other spices right no that’s it just a parsley parsley so I’ve got some parsley now normally I don’t like myself I don’t like a I like Italian flat leaf I don’t like the curly parsley as much but curly parsley is all we found in the market today so that’s what we’re going with and that’s kind of how it rolls sometimes you just have to uh go with what you got and make it work so uh this curly parsley is actually okay for cooking I think it’s I I like if I’m going to eat parsley raw like in um you know as a salad a parsley salad or something like that I like the flat leaf parsley but um this curly parsley when you’re adding this to meatballs or you’re adding it to like a stuffed cabbage like this this is fine so with this I’m going to add this in okay okay and then you can just keep working that in there that looks like a good amount right yeah that’s plenty that’s perfect okay now I’m going to go ahead and crack the eggs over here while you’re doing it now you put that egging at this point right you’re going to yes okay but I’m going to go ahead and crack them first and once these are cracked we’ll whisk them up a little and then I’ll pour them in and you can mix them around a little yeah right um the eggs are what binds it together eggs bind it together right yes okay so let me take a little Fork here and I’ll whis this up now anything else we’re missing no that’s it that’s it huh that’s it all right parsley eggs right garlic onion and then we got some of that I’m going to put some of this Bacon fat in there too yeah right it can’t hurt right nope it’s good like a little good Bacon Fat all right so what I’m going to do rich is going to keep mixing this up for a second I’m going to clean this up here we’re going to show you how to stuff some cabbage okay we’re back we’ve Rich has got this looks really smooth and nice huh rich Everything is Everything is in there really tight right the the eggs The Parsley the seasoning now what I’ve done you guys can see here we’ve taken a head of cabbage now this was the head we’ve taken two heads actually two heads of cabbage and I cut the bottom root out and I cooked these heads cuz they’re hard to pull them off without breaking them so if you pull them off you see how nice that looks right so why don’t you show us rich and these outer leaves we’re going to use those too but for right now when you cook these like this and you you could you know just put them in some boiling water what we do is we put them in a boiling salted water like you’re cooking pasta and you cook them for like a minute or two then you roll in water all right so show me how you do that again you just put it in and you roll it up kind of push the ends in and you push your ends in you make it stick together huh with the meat yes and then you stick it here right you stick it here all right stick it so it’s like maybe like there we go so show them that again here’s another piece so you guys can see he’s going to take a big spoonful of this and maybe even more huh what do you think that’s a big leaf there you go okay and then he just he just rolls it up he tuck it under right roll it and then tuck the ends in Tuck the ends in okay so you guys see how to do that it’s really easy you take these nice pieces like this right just like he’s showing you you take a spoonful of the the the meat in there and then you just roll it over right look at this even I can do this right must be easy if I can do it and then you tuck these ends in right like this yeah that’s it all right now what we’re going to do is we’re going to roll up the rest of this and then once we get these rolls together we’re going to show you how to layer these in and cook them because that’s that’s kind of the the method right that’s the end of it all right so we’ll see you back in a little bit um after we get all this all rolled up okay so we we’ve wrapped a lot of these up and I want to show you guys really quick on this we just going to take like a big SCU full and your R it in your not Rish your cabbage right and you just roll it over right rich and then tuck it’s kind of like making a burrito right and then you just roll it up like this you see that super simple okay and then here’s another one right here sometimes they get broken it’s okay if you have a really rough piece of the Cabbage like the stem like that just put to the side okay and this is about peace mealing each one of them we’re trying to do almost like a tablespoon of meat here a little bit more that can be a little bit more it depends on your size of your cabbage leaf too right you want it to be stuffed full so with this um I’m going to roll it from this way and I’ll roll it down now just like I said with like a like um a burrito you tuck it in like this right and then roll it and then then it kind of like traps itself like that and then you end up with a nice cabbage roll okay so we got our cabbage rolls we got more than we need I’m going to save that okay and I’ve got my pot here now the pot you were saying like you could still take some of these pieces of cabbage and just chop them right yes so I can just chop some cabbage like this cuz I don’t want to waste you know waste all these leaves right so I can chop the Cabbage leaves like this and just stick in the bottom of my my pot right and that’s just more cabbage to to eat here so I’m going to take all of these nice stems that have been blanched and I’m just julienning these you guys can see this right just taking the knife cutting it one way and then I’m going to cut it the other way this way you get smaller bite-sized pieces right when it’s cooked and you can you can can share this and this also protect the bottom of your pot right as well and then you like to put on some cat you like some sauerkraut right so so we have sauerkraut here you want to scatter that in there that’s fine so he’s going to scatter that in there evenly what this with the S because it’s been salted and aged right it gives you a different dimension of the Cabbage flavor which is is exciting part about it right okay you want to put more no that’s good what okay okay oh cuz you’re going to do do layers or you don’t do layers yeah sometimes do layers sometimes do layers okay so now we’re going to take and we’re going to just put these in here tight like this or you want to put tomato first no no no tomato tomato after okay so so what we’re going to do is we’re going to layer these you can unscrew that tomato lid there when I get this full in here then you’re going to you’re going to lay tomato now I’ve got some tomato sauce here you guys can click through on my site and look for homemade tomato sauce if you need a recipe for that um otherwise just use your favorite uh your favorite like Italian like sauce recipe or if you have a sauce in the store that you like you can do that now there I’ve got one layer so we want to do you want to put any salt in that or no no no no we’ll put this on you want to put some okay so you’re going to put a little bit more cabbage we’re going to just scatter on top like this who taught you how to make this my father so your father my my my grandfather who was a chef right yes and and we have the Hungarian um kind of we have Hungarian Roots right so a lot of Hungarian style recipes and this was a big Eastern Europe recipe stuffed cabbage you probably saw this in Polish cooking too right yeah yeah I’m sure yeah um so now we’ll line it again and then we’ll put the tomato sauce on it okay do you want so line it again yeah so we do our last top lining okay and this one I’m going to go very tight around this way like when the meat Cooks right it doesn’t no nothing fall they don’t fall apart they cook together and what the rice is a real binder too I’m sure right you got the rice binding everything up okay and you can see I see I would say like for for you guys at home cooking for you know quite a few people you’re going to probably want to do maybe like 2 lbs of meat because 3 lbs of meat was uh you know a little bit too much yeah okay we’ll make another potful but go ahead and show them what you’re going to do here so with this you’re going to just pour this right over top the tomato sauce and then I’ll shake it so we get it down in there too that looks beautiful okay and now you want to put so we have some of the water here do you want to put some of this yeah a little bit not so some of the Cabbage water this is the water we use to blanch the cabbage and cook the cabbage in just salted cabbage water we do like that right y now from here we’re going to bring this to a a simmer not a boil you don’t want to boil it away bring it to a simmer we’re going to put a lid on it and cover for how long Rich about 45 minutes 45 minutes so to remember not boiling it just bringing it to a a simmer and then letting it sit for about 45 minutes all right so we’re going to put it on we’re going to see what it looks like see you back in a little bit okay guys we’re back and it’s been about 45 minutes right yes and that that’s the go-to time I think we basically I show you what it looks like you see how all that’s cooked in nice it’s beautiful right yes tomato everything’s kind of uh cooked and steamed and poached and just kind of brazed here together all the meats and the juices I’m sure that rice is sucked up a lot of that uh flavor um so from here you’re ready to go so so um I’m going to move this one out of the way here real quick I took a couple I took a couple pieces out so we could try it right cuz we got to make sure it’s good right so I got you a a fork there Rich let me go ahead and cut this so you guys can see how nice this is the broth from the tomato is really tasty and the it’s firm right so you can see like when we cut it look at that firm the rice in there everything is kind of cooked with the meat right and then uh it’s all nice like this so what I’m going to do is cut a few pieces like this and boom I think it’s time for you and I to dig in so let’s try this out very good that’s really good mhm right yeah that tomato the acidity of tomato really nice sweetness of the Tomato cooking with the meat like that and um and the rice has kind of absorbed a lot of the beautiful flavor in there and really kind of brought it together that’s what’s kind of like like uh firmed it up is the is the cooked rice with the meat like that it’s really nice and then the mixture of pork gives you a little fat extra fat if you look if you use just like a lean beef right it’s a little drier than if you if you have like nice pork too right M now what else would you traditionally eat this with and in Hungarian cooking if you had this for dinner what else would you serve that with would serve it with mashed potatoes or noodles what what else would you serve well sometimes noodles with cabbage okay you know course you have some cabbage left over okay you cook the noodles and you uh added add the the stuff to the to that to that and that’s that’s it yeah but you really don’t need anything this has everything has rice in it right it’s got the Cabbage it’s got uh the meat right I can’t think of anything right now because it’s been a while right you know I make you come up with all you know give me all your old recipes so I mean you guys can see it’s a very very classic very rustic dish um something you would find in Eastern Europe a lot I’m sure that between Poland and and uh Czech and Czech Republic and all that c Sakia all those places have different things they might add to it right they add a different seasoning or something but the reality is basically same same dish right yep I love it yeah very good you like it yeah so you guys saw how to make it super pretty clean pretty clean eating and and um all fresh ingredients so try this at home pretty simple to make for your family and there’s plenty of leftovers you can probably put together and freeze because there’s so much liquid right it’s a good thing to freeze together as well for a future use but um really awesome flavors I think I think two would be really nice with a nice smooth potato puree because the all this has texture to have a nice smooth potato with that would be really good too but you guys try it however you like eat it just like this with a nice salad on the side and it’s going to be perfect so thanks Rich that was fun we don’t have any wine to toast all right we’re going to go get some wine so we’ll see you guys back in the kitchen soon with some wine so let me know if you have any questions in this leave comments below and we’ll see you back and my kitchen soon I’m Chef Max
2 Comments
❤❤love uncle rich!!!
Forgot the paprika!!