rasam cabbage rolls
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- čas přidán 3. 12. 2022
- rasam cabbage rolls
// INGREDIENTS //
- 1 small cabbage head, boiled for 5-10 min or until leaves are loosening up, remove stem ends
Filling:
- 1/2 cup diced white onion
- 1/2 cup chopped mushrooms of choice
- 2 green chilies, choppped (optional for heat)
- 4 cloves garlic, minced
- 1/2 cup chopped carrots
- 1 small tomato diced or a few tbsp of canned tomatoes
- Salt and black pepper to taste
- 1/4 curry leaf powder (optional)
- 1/2 cup cooked rice
- 1ish cup cooked lentils - whole brown / masoor lentils work great here: rinse 1/2 cup dry lentils and add to instant pot with 1 cup water and 1/2 tbsp bouillon paste (or instead of bouillon paste replace the water with stock) and pressure cook on high, natural release, for 8 min
Rasam Sauce:
- 1/4 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 2 garlic cloves, minced
- 1 green chili, chopped (optional if you want more heat)
- 1 sprig curry leaf
- 16oz no salt canned tomatoes
- Splash of water with leftover tomato juice in the can
- 1 tsp premade rasam powder or this is what I added to grind it at home: 1 tbsp chana dal roasted, 1/2 tsp peppercorns roasted, 1 tbsp roasted coriander powder, 1/4 tsp roasted cumin powder, 2 dried red chilies roasted, pinch of hing
- Pinch of turmeric
- 1/2 tsp of tamarind concentrate (this is strong so start small add more if you need it)
- 1 tsp jaggery or sugar
// RECIPE //
1. Have cooked rice, lentils, and cabbage ready to go! Then cook your filling in the order listed, taste, and stuff in your cabbage leaves tightly.
2. In the same pan, heat up oil and add fenugreek and mustard seeds - let them pop then add garlic, chilies, and curry leaves.
3. After 20 seconds or so add tomatoes, water, rasam powder, turmeric, tamarind, and jaggery. Let it come to a simmer and taste - if too acidic, add a bit more jaggery, if too thick, add more water. Leave as is in the pan or blend for a smooth consistency.
4. Add your cabbage rolls in and bring to a simmer on low-med heat and cover until cabbage is fork tender. We cooked the cabbage rolls just a bit before, but now we need them to get softer!
5. Top with cilantro (also great with greek yogurt)!
#shorts #cabbagerolls #vegan
I love how you combine dishes from your different backgrounds and just go with whatever the taste reminds you of without worrying too much about being authentic
Yeah, I too love how she combines these different elements from different cultures.
Yeah, I love how brave and bold she is. Many people worry about authenticity but I love how she picks what she likes to suit her taste from different cuisines.
She is authentic. That’s what we are seeing here.
Rasam is a gravy not a soup
true .. and the best part is somehow she makes is so respectful .. like some people just morph food to mock the authenticity and she is like brings more life to it .. and and she always make the craziest yet the most perfect combination ... the flavours actually works *low key mindblown*
Gołąbki (Polish name for cabbage rolls, literally means "pidgeons") are absolutely a wintertime dish. Yeah, you can make them in other seasons, but they just hit different in winter
My American family (polish ancestors on my grandpas side) pronounces is “gwumpki” I have never seen it spelled out and have no clue if we even pronounce it right
Edit: looked it up and I think I have heard it wrong my whole childhood and my family said it totally different from how I heard it lol😅
@@michalena8695 I mean, if you were to speak while pinching your nose closed, it would sound like "gwumpki" lol. If I had ro explain the pronounciation, it would be go-womp-ki. "Go" as in 'to go', "womp" like the womp-womp sound effect, "ki" as in the car brand Kia. Yeah, ofc ą and om, and b and p arent't the same sounds, but the way Google Translate ans pronounciation sites say words is so correct that it becomes too correct. Oh, and in almost all words you say the loudest/stress the second to last syllabe. Here, it would be the "łąb" or "womp". Google Translate gets the accents wrong all the time and it's like the only easy part of Polish.
If you ever happen to say "głąbki" (gwomp-ki) instead of "gołąbki" (go-womp-ki) and a Pole does a little smile, it's cuz you just basically said "little idiots".
@@Mothyave lol so my cousins and I were głabki (it’s not letting me use the a on my keyboard) for missing the “oh” in the pronunciation 😂😂😅
@@Mothyave chyba nigdy nie widziałam tak dobrze wytłumaczonego słowa. Brawo tobie
Oh, in russian it's: голубцы = galubtsy ❤️
I'm from Tamilnadu, India 🇮🇳 we eat rasam rice often...so soothing..such an underrated comfort food..it should be more popular! It has so many medicinal properties and it's vegetarian too!
Omg same rasam is my favorite food
who asked?
@@vipul2728 veganphobic
@@vipul2728 comment section is for sharing your experience and other thing 💀🙄 lol
I eat rasam when I have flu or fever it always make me feel better 😁
as a serbian, we make these cabbage rolls a lot. usually it’s filled with rice if it’s lent/fasting period, or meat. we call them “sarma”
Sarma is the best 😩💗
pozdrav od makedonija! we love sarma as well
Yea, in Romania we call them sarmale, with the singular term being sarma. God dang it are they good
I'm Moroccan and i love seeing people use a tajine makes me happy 😊
I hadn’t hear of them before, they’re beautiful!
@@katem331 and very easy for beginners in cooking, you can look for Moroccan recipes they're tasty!
@@slilim8518 may I ask, what is the benefit of the tagine in this recipe? Does it allow more steam to cook the cabbage rolls. Does the fluted lid stop heat from escaping, so it becomes more like an oven?
Congrats Morocco on your win against Spain🥳🥳
@@luckybhaskaran4447 Thank you sooo much !! ❤️ I've never felt this happy it was a crazy game !
Her incorporating RASAM out of nowhere made me🥺❤️
as a person who grew up in Poland, this made me smile, reminding me of how my grandma used to make this every year for Christmas. The Polish version is made with minced meat, which tastes best after 2-3 days of cooking, but I like that you also combined the different ways other countries do it, and made it your own.
We do the same exact meal in Croatia 😊
@@Sage-Em And Latvia.
@@Evija3000 😌
Ah yes, the gołąbkis
same exept my mum made then ❤️❤️
This warms my heart. My family is Turkish and Italian. We made dolma all the time, it's such a comforting dish. We put rice and mince with lemon juice into the cabbage leaves and slowly cook it in the juice. It's heavenly ❤
yessss! dolma is also quite popular in greece , it's delicious ! you guys have great cuisine 🐈⬛
Hearing the My Neighbor Totoro soundtrack just made me tear up with nostalgia
You have no idea how much thankful I am to you for mentioning it 🥺🥺now I can hear it all day 😭❤️thanks man ❤️❤️
Same. I love that song and movie. Such a happy memory.
I think it’s actually princess mononoke lol 😂
@@Olivia-ks2nd Nope it’s definitely Totoro! You hear it when they first see the huge tree in the forest and again when they grow a tree in their backyard.
@@amoralexandria3071Yeah! You are right about that 🤣 I am in a band and I play oboe. I got the songs mixed up. I had play animation medley before and there is Totoro in it. You can check it out if you are interested. I recommended the one played by Tokyo Kosei Wind Orchestra ❤️ My bad thanks for letting me know🥹
The Romanian version (Sarmale) was one of my favorite dishes growing up. Never knew how to make it and I’ve definitely never seen a veggified one, but now I’m gonna have to try it!
Well the veggie one is with rice and mushrooms atleast that's what my mother makes
Top 5 romanian dish for sure
making them is actually pretty straightforward. there’s many recipes online. and the “vegan” versions are actually popular in Romania because people fast for religious reasons, so in many places this version will be available :)!
My bunica makes a mushroom and walnut version :)
Same its amazing
I'm Ukrainian and my grandma often makes this dish, I was so happy to see it in my youtube recommendations :)
Same here! Hello there my fellow Ukrainian👋
привіт я вперше бачу інших українців
@@zoesadventures4395 привіт, рада познайомитись 😊
@@zoesadventures4395 привіт мій друг🇺🇦
Actually i had his dish yesterday in dinner. Greetings and lots of love from Türkiye! ❤️🇹🇷 i advise you to eat it with Turkish yoghurt as well its really delicious with it too 😋
aynen
🌸🌸🌸
İ really love Turkey🦋 but i am Indian
And i know some Turkish by dramas 😅😂and all but i love Turkish too
Do you mean Chobani? It’s Turkish yogurt made in the US by a Turkish CEO and founder.
@@MrRight-xc5nw actually any type of yoghurt is turkish, because yoghurt has maden by turks. Even the word of "yoghurt" is turkish, comes from "yoğurt> yoğun(concentrated)" But if you say turkish yoghurt, it probably means the yoghurt which being salty. I think it also called "greek yoghurt" but it is not greek actually. It called greek, because greece is better at marketing
the romanian version is actually made with pickled cabbage leaves! but that was really cool seeing you make it, as it's a very popular winter food here!
You do them with either of them, actually
Plus, it is not cooked for just a few minutes but for at least a couple of hours. If you make them according to tradition, you should leave them in the oven overnight in a ceramic pot but that is quite unpractical. Also, in Romania, they use pickled cabbage feafs as well as fresh vine leafs with a side of hot polenta (grits), garnished with sour-cream.
I bet that would taste extremely good with pickled cabbage wow
@@EvenWhyProductions they taste amazing , i actually just made some yesterday
In bulgaria too, pickeled cabbage! and boil for at least an hour
I'm Iranian and in our cabbage roles we add a bunch of herbs like Tarragon, coriander, mint,.. as well as meat , rice and split peas. It is phenomenal. The aromatics are amazing. You should give it a try.
I am sure it is, meanwhile I prefer the meatless innovative riff and find it to be more suited to my kitchen and palate
@@ansuajo Good for you.. this is an old and traditional recepie but you should always adjust the ingredients of your dishes to your preference ✨
@@ansuajo My mom makes a vegan version, the sweet one. Ugh, so delicious!
@@neginf9818 soooo awesome
@@niloofarahmadnezhad761hey congratulations on your govt's decision...people of Iran did it 👏
Ukrainian here! I LOVE these. My baba just made a fresh batch yesterday.
I’m Bosnian, and our version is called sarma! we eat primarily in the winter as well, MY ABSOLUTE FAVORITE
Sarma is turkish for rolls
@@capcup6639 that's cool! funny how so many languages have similar relations in their culture esp. in eastern Europe.
@@techn9na yeap cultures are similar too 🫶🏼
@@capcup6639 it's a beautiful thing! Bosnian LOVE turkish coffee too, love our cultures :)
Yeah. Sarma is the best thing. In Macedpni we make them woth pork or only with rice during lent.
Im a turkish person and this made me feel so good
Thank you
İngilizce ogrende gel lütfen
@@S.W.A.W.Cyanlış bişi dememiş kaba olmana gerek yok
@@pearlmilly fark ettiysen yorumumdan sonra düzeltmiş :) ve kaba olduğumu düşünmüyorum yardımcı oluyorum
@@S.W.A.W.C gereksiz
My husband jokingly said he wouldn't marry me until I learned to make cabbage rolls from his grandmother. She was the first generation from Czechoslovakia and made them with added sour kraut. I will try your base with her method and see if we like them as much. We have been vegan for 15 years.
I love the cabbage two ways! 😂 And Lebanese cabbage rolls are called Malfouf and go great with some (obv. vegan) falafel 🤤
Why can't he learn how to do them himself
@suzy.. you're about to get a divorce 🤨
@@wrinkliestdog Maybe he does know how to make them? I asked my grandma to teach my husband one of our family recipes even though I know how to cook it as well. You're just assuming flat out that the husband wants OP as a cook when nothing remotely similar was mentioned
As a romanian this gave me so much nostalgia. In here, cabbage rolls are called sarmale and i used to DESPISE them as a kid (still do!) Yet the memories of my mom forving me to eat them brings me back to my childhood ❤
In Greece we have some similar dishes. The filling usually consist of rice a variety of vegetables some times meat and we use all kinds of leaves . Truly a delicious food
I'm so intimidated by a lot of South Asian cuisine because of the so many different spices (and other places that use lots of different spices), and I am not familiar enough with the food to understand how and why they are used. it feels like I need to buy a lot of things that aren't "naturally" in my kitchen, and using ingredients you are totally unfamiliar with can feel like trying to speak another language without having learned it first.
All this to say I like your channel because, through watching someone make dishes from cuisines I am unfamiliar with, I become more familiar with them.
And therefore more confident in exploring them myself. :)
Yess I love when people have this approach! I 100% agree it can be really overwhelming and also sometimes costly if you feel like you have to get 6 new ingredients that you’re not sure you’ll ever use again. But so well said that learning will only make you more confident to slowly explore a cuisine one ingredient at a time :)
@@rootedinspice That would actually be such a cool series!! Teaching us about one spice at a time and the many ways you could use that one spice in different dishes or make that spice the star of the dish so that newbies like us could buy a few spices/herbs/seasonings at a time and slowly build up our south asian spice rack and dish library!
@@HelloMello91 chef jon kung has a shorts series just like that:)
ditto to all this EXCEPT, i have no plans to try. i just recognize the difficulty + let it be difficult.
if i had a different, a better relationship w| food, i might be willing to put in the effort; so, until then, i admire from afar. 😊
@@rootedinspice as someone else mentioned you should totally make a series teaching and the different spices/how to and when to use them!! I love South Asian cuisines but it can be overwhelming to try and learn to make it haha..
In Croatia we make sarma which is a type of cabbage roll using a sour head of cabbage. It’s a winter time dish and I used to hate it but now I love it!
I'm interested in the filling you traditionally use
@@hezbb rice and ground meat filling, but we don't use tomato sauce to cook sarma, the longer it's cooked it's better. Every Balkan country has it's own variations
Yeah in Serbia the filling is ground meat, thinly sliced onion, thinly sliced carrots and rice
We have the same name in Romanian! Same recipe
yess in Romania we use sour cabbage too.
I'm from Ukraine and this dish reminds me of childhood. Your way of cooking it looks delish 😋, I'll try to make it like this next time
Proud to say that I finally found someone who pronounces "Iran" correctly.
in turkish, we call these dolma/sarma (can be closely translated to “to stuff”/“to wrap”)! you can also make them with grape leaves (way better than cabbage rolls, imo) and it tastes delicious when eaten with yogurt. and yes, tho its not necessarily a winter dish, it definitely feels like it lol
Greek is dolmedes in vine leaves yum
@@romystumpy1197 p
@@romystumpy1197 p
Aah, I love dolma, even more than our Ukrainian holubtsi (the ones in the boiled cabbage leaves). Back home dolma is usually served with sour cream, and it’s so yummy, I miss it:)
Oh yes, when the weather's cold I love going to a nearby cafe for dolma/dolmades, full of rice and soaked in oil. Just a lovely comfort food!
You mentioned Romania, but as a romanian i can say for certain we have something similar, but with no sauce. It usually just involves a blend of rice, meat and other veggies being stuffed inside a cabbage leaf and being boiled and then baked in the oven with some meat.
My mom puts in tomato paste (bulion i think) in the pot, in between the sarmale layers
Ah dude you can add tomato sauce in a pot and cook them in it, you're missing out, they're very good! But I recommend the beef with grape leafes cooked like that, I think it goes better.
Im from bosnia. Our sarma is made without the tomato sauce too. We use paprika powder to give it the specific taste. Also we cook it in water, with specific meats for hours.
Ah yes yours sounds very similar to Finnish kaalikääryle (boringly translates just to cabbage roll)!
Yep we have the same in Greece with no sauce. Sometimes we don't put meat depends. In greek it's dolmadakia. But from travelling to both Romania and Bulgaria and having met a lot of people from Erasmus what i gathered is that we share a lot of food in Balkan
The My neighbour Totoro theme in the background makes this video so soothing.
Lol me watching this while wearing a Totoro hat
Romanian here:D we call ours sarmale and we’ll also stuff grape leaves or pickled cabbage leaves, it’s very delicious and nostalgic for me:)
another romanian here: the amount of disrespect to Mamaie i feel at the fact that she didn't use pickled cabbage and just cabbage :\
The amount of comfort your channel gives me is crazy. PLEASE POST FULL LENGTH VIDEOS OF YOUR RECIPES. I need this deliciousness in my life.
My family is Hungarian, and we always know Christmas is just around the corner when my Nana, aunt and mom get together to start making cabbage rolls for Christmas dinner. We make ours huge and we have enough left overs to last us into January haha.
Same here!!!
Ah yes my Hungarian friend reccomended me cabbage rolls when i asked her if there's any vegetarian Hungarian dishes (I'm vegetarian)
Thats probably the best ive ever seen stuffed cabbage rolled...
Greek here- we do it too. I always am amazed by the various ways people express their adoration of food
Brazilian here and I want to say greek food is one of mine favourites ❤
Damn seems like many countries make this dish. By the looks of it, i thought this was most likley a korean/any east asian dish. Turns out, this is popular in eastern Europe & even southern America it seems. Even my Hungarian friend reccomended this to me
You cannot even imagine how much warmth this video brought to me. Back in the day, on Christmas Eve my grandmother cooked these (we call them "holubtsi" in Ukraine), and it was gone before the Christmas day haha. So many good memories!
I was just thinking about this. 🥰🥰
Same😭 in Russian we call it голубцы and we usually make it in a чаун (idk how to spell it lol
I hope you and your family are sound and safe in Poland now brother! I know our gołąbki might not be as good as holubtsi but hey they got the spirit! Lol
ukrainian american here I remember doing the same thing.
Ukrainian here! I was thinking about this, and yes it’s so delicious
i love how basically every culture has some variation of this dish. i grew up eating gołąbki
Girl!!!! As a person who isn’t vegetarian, but doesn’t like to eat much meat, this is an amazing recipe!!! I love cabbage, but have never tried a cabbage roll because of not really liking meat, particularly minced meat, so this is awesome!!! Thanks!
I’m Irish, meaning I have no connection to this dish; I honestly don’t think we have anything close to similar.
But scrolling the comments and seeing so many people from so many places say that they *do* have a connection to this dish, or their native variations, is so amazing to me. I adore your videos because they show what I think food is really about: connection and love over distance and culture. Food is the great healer, and your videos soothe my soul
mate, your comment is therapy :)
i'm Ukrainian and this is my favorite dish ever! sometimes we do it with grape leaves like dolma, but i prefer the flavor of the cabbage. we eat it so often that we don't like to make it ourselves as it takes so long, so we buy it in local frozen food stores (that make it from scratch themselves) and then boil them in tomato juice until ready. a bit lazy, but still so good!
I’m polish and this made me really happy to see a dish from my culture. My great great great and many more greats grandparents moved to America and my family doesn’t know anything from where their from or their culture and ancestry. The only thing they know is bbq and cheeseburgers 🍔. So thank you! 😊
i'm polish and i dont eat meat or most dairy, but these are such a comfort meal for me, so i've been perfecting my cabbage roll filling recipe for over a year now and honestly its always so good
as a Turk i’m so happy you mentioned all cultures that this dish comes from! we call these lahana sarması it reminds me of my childhood ❤ we cook in tomato sauce with spices and serve with cold yogurt on the side 😍
That wasn't all of them, Bulgaria was missing
we make this in Hungary and its the best thing ever! a very nice dish for Sundays, occasions and Christmas
As a polish person, I had no idea this dish was a thing in other countries! In Poland we call in "gołąbki" and this is such an original way to prepare them! Love it
I’m from Palestine and we are them as well, most of the Levant area does. But we don’t we make it with a tomato sauce we cook with garlic and lots of lemon juice it’s amazing! The filing is usually for us just lamb and rice. But I recommend trying the garlic and lemon it taste amazing!
Sarmale is the Romanian name for this dish, I gotta say that I absolutely LOVE how you managed to combine it with specialties from other cultures and make it yours
I’m smiling just at the thought of preparing them with my mom for Christmas
It comes from Sarma in Turkish, meaning "rolled"
Sarma means rolled in turkish so it is a turkish dinner. Dolma means put into sth in turkish as well. So u guys basically renovate turkish dishes to ur culture. Periodt.
sarma in serbian and turkish (and other balkan countries
@@irinaka6249 it is a verb in turkish, its origin is turkish so it comes from turkish. It is not a word.
I’m Polish & Moroccan seeing the fusion of cooking the cabbage rolls (gołąbki) in a Tagine!!!! 🤭🤭🤭 makes me so happy
Plus seeing you add your own touch to it through spices is beautiful
Cool! That is a wild mix. Nice strong genetics to pass along. :)
Interesting combination Polish and Moroccan. My son s Dad is Polish and I live in a community of Moroccan people 👍 Good Luck for the Semi finals on Wednesday.
I’m also polish and Moroccan 😁
My mom is a vegetarian and growing up she always used mushrooms as a meat substitute. It is honestly delicious.
I love this! My family is from Bulgaria and we always eat cabbage rolls (Sarmi) for Christmas. It's so awesome to see content creators sharing food from different cultures❤️
Classic in Hungary too. You have to eat it on wedding parties at midnight (they serve it at midnight). Of course with different spices and filling (it’s rice and meat here). Also we use fermented cabbage leaves, it’s great with the tomato sauce. Oh, how I wait for christmas when everyone will make it. 😍❤️
I just started a batch of sauerkraut. May I ask why you ferment the Cabbage leaves instead of just boil them? I don't know anything about it
Do you use the fermented ones because of the increased vitamin c? The flavor? Or both please answer
@@deadmanswife3625 honestly, we used to that. Because in the old times (and not so old times) it was the method to keep vegetables edible during winter or for a long time. And those plus vitamins are great in winter time. And a plus one that the fermented ones doesn’t usually make you bloat. And it’s soooo tasty (the meat, rice, bacon and tomato sauce with that subtle sourness 😳). ❤️❤️
@@LittleJournalist01 thank you so much. I appreciate you.🙏
@@deadmanswife3625 Not sure about Hungarian version of this, but in Romania we use fermented cabbage to make the dish a bit sour. If we use fresh cabbage we add some borsch to give it the extra sourness.
In Serbia we call them Sarma and we usually put rice meat and onions (and spices ofc) I think that's it, but they're my favorite. So much joy 😍💙
We also called sarma in Turkey 😃
and we use fermented cabbage not fresh 😊
The Serbian version is named Sarma and it such a delicious meal and when I eat it, it reminds me of Serbia and my grandparents i love it sooo much.
I love the mic of cultures. Not just taking different pieces & throwing them together but actually making smth cohesive
We call it golubtsi (голубцы)
My russian mom puts sometimes pumpkin in it, it makes it very delicious and we than serve it with smetana(=kinda like sour scream) and minced garlic. And how coincidental, she literally made it today.
Yummy! I miss my Babas' holubtsi & pedaheh, SO much. Somehow, making it yourself never tastes as good😂. I wish I could tell them again, how much I appreciate the food they made for our family.
@@NatalieValentina6 i know it taste different when you make it yourself somehow😅 i also miss my Ukrainian babyshka :((
my mother makes it pretty often, and I never get tired of them😭
Smetana is not kinda like sour cream. It literally is sour cream
😳😳😳 голубцы с тыквой? Они сладковатые нет?
I am Hungarian, we also have cabbage roll as you called 😊 I am super excited for your version, my Indian husband is not particularly fond of the Hungarian version, but this weekend I will give a try for this fusion, let’s see what he says 🙃
I feel so honored to see Moroccan tagine🇲🇦!!!!!!!!!!
Girl, you just earned a sub. It’s makes me so happy someone finally mentioning Iran. By the way your foods look DELICIOUS
In the cabbage rolls from Germany ("Kohlrouladen") that my grandma makes we add onion, minced meat, bacon, heavy cream, old bread, egg, paprika, majoram and mustard. (Sometimes tomato paste or Maggi seasoning sauce) 😊
Edit: I don't really know how to translate Speckwürfel. It's sort of bacon but in the form of little cubes (not strips) and I think it has a little bit less fat than bacon.
No offence but Jesus
@@wrinkliestdog I know it's great 😊
Jaaaa
Wtf… wer macht denn da so viel random Zeug rein? 😂
@@Bambi_Bambule das ist halt wie man kocht wenn es gut schmecken soll und es sind auch ganz gewöhnliche Zutaten. Kannst natürlich auch n Brot mit Nutella Essen :)
As a Russian Mennonite (we love our cabbage rolls) and a lover of Indian food, this looks divine 😯
A Russian Mennonite, how peculiar 🤔
I really love the way u cut your vegetables ❤️
my mom's from Poland, we always called them stuffed cabbages. same dish, just a different name. it was such a comfort food, along with stuffed peppers
In Poland we make white beans in tomato sauce and call it Beans a la Bretonne. In October I was in Spain and ate Fabada Asturiana - beans in sweet pepper 'soup'. So when I came back and saw gochujan in my fridge I was like hmmmm... let's make some fushion magic xD
Yooo!!! That's from my region, bretagne!! The beans we use here are cocos de paimpol and we also cool them in tomato sauce! I'm so surprised this meal is popular elsewhere!!!
@@rob1097 now Im hella shocked this is authentic bretagne dish 😳 we tend to name random dishes by adding its fake origin like "greek style fish" which is anything but greek for example so I assumed the beanz are no different. This is amazing
@@rob1097 it id very common over Christmas in Poland!! We and many families have it every year 😊
I’m Poland, we use buckwheat as a vegetarian alternative. SO GOOD
My Baba (Grandmother in Ukrainian) used to make these every year for Christmas. They always remind me of her :)) Also Yello from a Canadian-Ukrainian household :))
Nwaaa memories of my baba and childhood I miss her soo much and her cooking! We call cabbage rolls Sarma in Serbia, Croatia, Bosnia etc might have to make this myself now that winter is approaching is Australia 🫶🏼💕
In Dominican Republic we call them 'niño envuelto' (translates to rolled kid🤣) and yes, we mostly make it around the holidays, it feels like you're entering the season when people start to make it
As a Canadian Ukrainian girl who spent a long time living in Japan and working with colleagues from India, Iran, everywhere! I totally relate to your cooking style 🙏 this gives me so many ideas! Thank you~
Love the spirited away music!
In Egypt cabbage rolls are a very popular and delicious dish.
Omg, it reminds me of my childhood so much, in Russia it's named "golubtsi". it's filled with beaf and onions. it's so delicious
I love the "my neighbor Totoro" music box in the background ❤️
GWONKIES!!!!!!!!!!!!!!! I love these sooooooo much. My dad is polish and we make them every new year!!!!!!! They r soooooo good guys 😃
Gwonkies?
i love how cooking can bring so many cultures together. like so many people all over the world were like "i'm gonna fill some cabbage with stuff and it's gonna be delightful" and it makes me happy thinking about how we're not all that different from each other :)
Oh man!!! Rasam was such a comfort food whenever I caught cold during my childhood.
In Japan, we call this ‘lo-lu kyabetsu’ ( roll cabbage )!!❤
Ngl if you gave me this as cabbage rolls I'd cry from disappointment (East European recipe wars are savage and this is my family's favorite hill), but I'm so grateful for this version and will definitely add it to my variety list. No minced meat, good spices, total win.
This is why I love cabbage rolls. They can't really be made "wrong". Take leaf, make pliable, wrap around a filling made of food, simmer in wet and flavor until done.
Just came for the name "rasam" - A Tamilian from South India❤
Vanakkam thala
@@katsa6052 Vanakam thalaiva
Vanakam bro
Namma ella edathalayum irukom 💗
Haha aama
eating rasam when you’re sick just hits different ✨
Its reality that no one can make the way better you yave make thi .... fabulous ... outstanding .. (अद्भुत )
In Germany we usually use savoy cabbage for a very similar dish. It's called "Wirsing Wickel" which I think is a great name.
Or just Kohl-Rouladen
I'm looking this up.
@@faceman1341In southern germany we call it krautwickel but it’s the same thing 😄
Für mich sah es aus alsob sie Eisbergsalat benutzt
@@catsnap2985definitiv kein Eisbergsalat... das ist n normaler Weißkohlkopf
I love how u cooked it in a tagine❤️ it’s nice to see Moroccan representation 😊
It tugs at my heart strings to hear you talk about something that has stayed in my Polish family for generations and to see you put your twist to it made me smile - def have to try it your way! ❤
As a Bulgarian, I definitely see our cabbage rolls, or we call them sarmi, as a winter dish. It is always a staple on the Christmas Eve dinner table so I have always associated it with that
I'm Kurdish, and stuffed cabbage rolls are one of my favourite foods! Ours are quite heavy on the rice, and we cook them like dolma - no sauce. I had a sauced vesion at my Albanian friend's place years ago though, also delicious.
Definitely a winter dish tbh. High level comfort food!
It takes sooo much time to make it! I am from Ukraine, and my grandmas used to make them quite a lot. We make them with meat, or with hrechka (i have no idea what it's called in english), but i feel like with lentils it should be pretty similar to the hrechka ones. Also, thank you for making cultural references, i really appreciate it.
Right? Roll many more, stack them in a deep large pot, you get food for days!
hrechka is BUCKWHEAT. ppl might also know it as soba (not the noodle itself, but the wheat for it)
I’m Polish and my grandmother makes cabbage rolls, gołąbki, every few months! It’s one of my favorite foods.
my polish grammy makes these and they’re some of my faves 😢 miss her so much. thanks for the recipe!
Once is saw that tajine i knew it can't go wrong 😂❤️🇲🇦
هل هذا هو الكسكسي ؟
It’s also a Russian dish named “Golubci” but we cook with rice and meat inside ❤
Sounds like Polish Gołąbki. Who doesn't love good meat and rice
Romanians to
Sounds delicious... I wish I knew more about Russian cuisine
It is not a russian dish. There are no russian dish
@@bdktkm Stop this russophobic shit
My pop-pop, who was Slovak and Hungarian, would make these all the time for us. We call them halupki. He loved to cook and would make them for us at least every month. When he passed away, my mom and I began to make them. It is one of my favorite things to do because it feels like home. 😊 Also, a tip to keep from wasting cabbage, once the cabbage leaves get too small to wrap, you can chop it up and make halushkiy, cabbage and noodles. You just sauteed the cabbage with onions in butter and a little oil. Add cooked noodles, salt, and an ungodly amount of butter and cook for a little longer. It's so simple and is a great way to use up cabbage. Not healthy but it's meant to fill you not to be healthy.
Im a polish new yorker myself and i agree def a winter thing depending on what fish i use
I’m Ukrainian and my mom is a pro at making Holubtsi. My bf is vegetarian, so I’ll try modifying my moms recipe to make something like this for him! Thx for the idea❤
We have cabbage rolls in El Salvador 🇸🇻
Is your bf Indian?
Dude youre a legend for this. These look so pretty and delecious
Hungarian here, and yes, stuffed cabbage rolls are defo a winter staple. My family is still upholding the tradition of annual pigslaughter during wintertime and with each pigslaughter, we make cabbage rolls by the dozens so it'd last us until the next pigslaughter season.
I love how you Made you are from a place, living in a place, doing a dish original from other places, cooked into a pot from another place again in the world! You put so many country in a video♥️
I am Ukrainian and we eat cabbage rolls mostly year-round. However, we also use meat in ours. I love to see someone take on cabbage rolls so effortlessly yet differently. Well done! Much love ❤️ *~LaNa
My mother is from Hungary and cabbage rolls is the dish everyone asks her to bring. It was a recipe passed from her mom's family and it's the one Hungarian recipe I grew up with that I haven't mastered. It's beautiful to see us all connected in good memories through food.
I think this is great! You cooked it nice, it looked good, I hope it tastes good! I am from Poland and I use meat, some veggies, and a pickle, but you made it look good!
Romanian here - such a cool idea! We always fill them with minced meat, rice, spices, tomato puree/ juice. I prefer them rolled in sour cabbage, then slow cooked 4-5h 😋
Such an underrated dish, I never saw anyone promoting it online like that... I appreciate it ;)
This is so innovative! Never would’ve thought of this fusion.