Caramelized Cabbage
Vložit
- čas přidán 29. 01. 2020
- Caramelized Cabbage
Like Russian braised cabbage, but a shade darker and more intense.
1 medium green cabbage (about 7” or 18cm diameter)
1/4 cup olive oil
2 Tbsp butter or more oil as needed
1/4 cup dry white wine, stock, or water
2 tsp pomegranate molasses (or 1 tsp balsamic vinegar)
Salt
Cut the cabbage into thin strips 2” (5cm) by 1/4” (1/2 cm).
Set a 12” stainless steel skillet with straight sides (or something similar) over high heat. Add the oil. When the oil is hot, add the cabbage, salt, and stir. Cook covered stirring occasionally until you develop a lot of browning. Once you are halfway there, start dropping the heat and checking the cabbage more frequently. This will take about 25 minutes. If the skillet is ever dry, add the butter or more oil.
Reduce the heat to low, add the wine, scrape up the brown bits and cook uncovered stirring occasionally until the cabbage starts to brown again, about 10 minutes. Take off heat, stir in pomegranate molasses, taste and adjust for salt. Can be made ahead and rewarmed. Will last in the fridge for 5 days. - Jak na to + styl
Cabbage & Onions, the PERFECT marriage. YUM!!!!
This must be the nicest, well spoken english with russian accent I've ever heard.
French accent?
@@patytrico Definitely sounds like a lovely Russian accent. I have a feeling Sergei would know. I also live in a Russian speaking country. ♡
@@patytrico Yes she's Russian.
I have been wondering what the accent is. She speaks well. Sometimes second language english speakers are less lazy.
@@barbaralouisebenjamin5918 curious how many languages do you speak?
Being Hungarian, we mix this kind of cabbage with pasta. We also add some caraway seed and lots of black pepper to season.
I am Czech, and we do too the cabbage with caraway seed and plenty of black pepper. And mix it with homemade eggs flat pasta, cut in squares. That is very delicious combination. We name it "flicky se zelim".
Romanian here, we eat it with pasta too, but no caraway seeds,only black pepper, onion and sometimes, garlic, as always :))
being Hungarian, my mother used to make retes with this cabbage too
or sugar...
More than a few people in Asia like to fry cabbage & noodles
"If you're a low fat cook, leave now" LOL. I like this lady
You're not a cook at that point, just a salad tosser lol
olive oil is not bad for you nor is cabbage nor an olive oil based butter...this dish can be done in a healthy way.....grapeseed oil is even better for you.
I have been cooking cabbage like that for years , but I use lard , not oil , tastes amazing ! Oh by the way , fat doesn’t make you fat , carbs do !
You damn right!
@@ursulaeissner9945 lard! nooo!!
I used too much, Wine, funny thing is I don't remember making the cabbage.
Worked out great thank you.
funny!!
Hilarious... not
@@nedimsu: You shouldn't be jealous -- some people are funny and some people aren't. Guess which one you are? (Aren't)
Lane Romel 😍😜😃
@ Lane Romel That reminds me of the late cooking show host Julia Child! I quote: "I love to cook with wine, and sometimes I even put it in the food!" 🤣👍
In our house there is a battle over the core. It's the sweetest part of the cabbage. Even the kids love it raw. It makes a great snack.
I've never had an issue with the cabbage core in any way I've used it.
I've been in the food business for 48 years.
Wide Awake
When we were kids and money was tight we used to fight over the cabbage stump and the cabbage water. How times have changed and now what we fought over is now a health trend. 😂😂
@@TheHerbdude Really? Even though it can be very tough.
@Filip Martin You just may want to remove the hard fibers around it.
@Filip Martin As a snack - raw, just like a carrot.
My dad's parents (and aunts, uncles, etc) are all 2nd gen Polish-Americans, so I've grown up on many cabbage-based dishes in my lifetime (both American and Polish). I have never heard (or thought) of caramelized cabbage, but I followed your recipe tonight, and WOW! This is life-changing and eye-opening, thank you!
Seeing the butter go in at the end made my day. Also love that it can be stored for a week in the fridge and reheated. Perfect low carb side dish! Thanks!
I love your style. Watching you is relaxing and informative. Thank you so much!
Oh my goodness! I love cabbage but have never had it “caramelized”. Will definitely do this next time! Looks FABULOUS! Thank you, Helen!
I like cabbage anyway, but I never thought about caramelising it. Such a simple idea and such a simple and inexpensive ingredient, I will definitely try it.
I love how people from other countries contribute how they do it to your recipes! Not only do I have your recipes, I also have many others to try! Thank you, Helen!
I'm on a ketogenic diet and cabbage is a perfect low-carb veggie for the diet. This sounds like a perfect addition to my meal plans!
Yup!
@Colleen De koning actually you only need to "ditch" dairy (cholesterol will be fixed), white flours & grains (no nutrition), and extra sugars (esp HFC) -- we eat all the meat we want, even get nutrition from the healthy fat (low glycemic diet), and are slim! 😊🎣🍗🍖🍳
@Colleen De koning so what do you eat?! I dont eat meat but more "junk food"
You’ll love it!
@@user-rb4pe3gm2o keto wasn’t initially intended for weight loss.
WOW, that looks absolutely delicious!! I could eat a 5 gallon bucket full of that cabbage : ) Great job Helen, thanks for sharing the proper cooking method. Take care, Joe
Being one who loves sauteed cabbage, and craving a meal of this, I want to thank you for providing me with directions on how to perfect this!
I skip the olive oil and just fry up some chopped bacon, add the cabbage, and finish as shown. Lots of pepper too.
jt5747 My grandmother made it that way. It used to be called "fried cabbage." Yummy.
@@juliamorganscott9384 my mom called it smothered cabbage. Still one of my favorites!
I always fry cabbage and carrots but won't use much oil. I would mix butter with oil, the trick is stand over the pan and keep stirring
All this has made me hungry for cabbage.
Cracking idea....
For an Aussie take (whose on Keto) I cooked small meatballs separarely and mixed into cabbage once cooked (browned). OMG ✔👊🏼 Thanks Helen!
Hi Ms. Rennie. We first watched this video several months ago. Since then, your carmelized cabbage has become a staple in our household. We love it. We have it at least once a week. Also, we've even begun to experiment. Thanks.
So grateful for this recipe, I have been enjoying making it a lot since it was posted. I love recipes that show that unpopular ingredients get to shine when done the right way!
I was certain that this would be one of those videos that act like everything is so simple and easy and it isn't. This was in fact workable. Very workable. Plus I like the way she showed various stages of the cooked cabbage to let me know it wasn't burned at all and she explained so much with out dragging out explanations. And she gave so many ways to use this. This is the type of video that helps expand my cooking skills.
I just made this dish and it’s wonderful! I cut the recipe in half and had it with a salad and buttered pasta. The flavor intessifies as it cools down a bit. This recipe is a keeper! Thank you!
in Denmark we call it "brown cabbage", and it is, delicious.. only down side is.. well the "music" you tend to make after you eat it.. oh and we eat it with pork belly or sausage.
Q: Why did God make farts smell?
A: So that deaf can enjoy them, too.
@bademeister that sounds, amazing... thank the Gods i just purchased a big dinner.
@@Alexagrigorieff hahahaha!!!
Does`nt happen to everyone though - Just like post asparagus pee - Some people (like me) have an anatomy to digest cabbage quite "silent" :D
And on top of that, i believe the longer it cooks, the less it produces wind.
Helen, you're a genius. My household loves cabbage in all the forms we know of but carmelizing it will be our new one.
Tried this recipe today for the first time (indoors, stainless steel pan this time) and it was FANTASTIC! Thank you, My 83-year-old Dad was eating with me, and says it was very close to something his mother made for him back in the '40s. Thank you, Helen!
This lady has a wonderful teaching manner.....she must be wonderful reading stories to her children
She uhh... runs a cooking school in MA. :)
Ну просто читаете поэму ;))
@@anonymoushippopotamus8731 Just because she’s a chef does it mean she’s not allowed to read stories to her children?
@@ru4862able Strictly forbidden by the law of Leopold 14th of the Unicorn Kingdom!
A favorite in our house is the same dish, except half cabbage and half onions. Caramelized. I’ve never tried it with cabbage alone, but I have no doubt it’s wonderful. Thanks for this great idea!
Made Caramelized Cabbage with red cabbage following your recipe and method. The molasses added such an amazing flavor profile. So glad I used it instead of Balsamic. All the different subtle flavors on my tongue were so amazing. Thank you!!!!
Awesome. Great advice and attention for detail. I’ve done onions before not cabbage. I can’t wait to learn your other Russian recipes as I love your attention to details and warmth.
Interesting, I know a serbian variation where you use Sauerkraut (the Balkan version, where you ferment the whole cabbage without shredding it first) and lots of paprika powder. After you wash the and dice the fermented cabbage you cook it on a stove and then transfer it into a flat baking dish adding paprika. Then you roast it under maximum heat until the top layer is crispy and almost burned.
@Patricia Palmer Sweet
cabbage haters make no sense to me. ;) Raw red cabbage is one of nature's perfect snack foods in my opinion. I've never tried carmelizing it though... thanks for the tip Helen! great video.
Pickled red cabbage is my favorite vegetable to have with falafel
probably people who had it fixed improperly as a kid or not in a tasty way.
Some people get bloated and gassy from cabbage, helps explain it a bit.
Is that a weeworld pfp
@@aleahsb99 indeed it is!
OK, I was hooked in the first 10 seconds. Elegance, beautiful accent, and smarts. Well done!
Listening to Helen caramelized cabbage is how I meditate. So soothing and I learn to cook while I meditate.
This honestly blew my mind. Would’ve never considered doing this. Will definitely try!
Try this with yellow squash. So good.
I can't wait to make this. I practically swooned at the visual of the cabbage Piroshki near the end! As someone who grew up in a Russian community, your voice is so familar and comforting to me. I wish I could bring you home to meet my mother. She would die a happy woman if she thought I was marrying you!
My mum used to serve baked cabbage - my God, I loved it and even now many years later my mouth waters at the memory. I'm very glad I found this recipe and I will certainly try your recipe. Thank you for upload, best wished from Melbourne, Australia.
Explained with great clarity, joy and elegance. Thank you.
Thank you! Those of us on keto need this! Love you!
Honestly, your voice is intoxicating. I could listen to you for days.
does it turn you on..?
I want to hear her say, "Moose and Squirrel"
@@simonkue NEXT!
I don't know why youtube sent me here but I think I'm in love :-) With Helen's face, voice, and accent. And I might even try the cabbage.
honestly that's the reason i subscribed
I discovered this by accident one day, when I left cabbage in the dutch oven . It came out roasted and caramelized and has become a staple in my house. It's our 'secret' method. Well, not so secret it seems. I'll definitely be adding the pomegranate molasses next time. Thanks Helen.
Dear Ms. Ronnie, that was a delightful class in preparing caramelized cabbage! My wife has this program set as a future project for her. And I plan to do the same. We look forward to other dishes from you repertoires. Thank you very much. Bob Campbell
Just tried this recipe today. Thank you! Definitely my new favorite way to make cabbage 🥬
Yummm... 😋
THANK YOU SO MUCH Helen!! Being a native German we cook and eat green (we call it white 😜) cabbage in MANY delicious variations...
BUT NEVER HEARD OF CARAMELIZED!!
+ Great simple ingredients!
Can't wait to try it!!
WUNDERBAR! 🙏💞
YOU'RE a great teacher Helen... sharing your expansive culinary wisdom so graciously.... EASY listening too!! 😍👍
I'm so grateful to my MOTHER to have taught me all HER somewhat professional cooking and baking skills AND tricks since I was a little girl helping in the kitchen!!
In process currently of teaching my eager to learn 18 y/o grandson who luvs my food!! 👍😘
Guten APPETIT!!! 🍴🍷
Greetings & blessings...
I just subscribed ✔😂
Everything about your channel is so professional. You must have put alot of work into it. I also really like that you're so precise with your measurements.
Oh, wow. I LOVE cooked cabbage, I never thought of caramelizing. I am looking forward to trying this. Subscribed.
Thanks for including the global metric measurement standard :) You've taught me how to prep the cabbage which is really great. My cabbage method is about to change dramatically! LOL.
Similarly, you could fry sauerkraut and the flavour would blow your mind away!! (Rinse sauerkraut before frying to get rid of some of the sourness, squeeze it to get rid of water.) I also always start with sautéing a chopped up onion and then add the sauerkraut. Slow -fry and stir often.
Caramelized onions feature prominently in one of our austrian dishes called "cabbage patches" - until you explained this technique i could never quite get the flavor i was looking for! Thank you!
What a precious spirit in this lady. Thank you for the video!
I love cabbage. Maybe a southern thing. I can't wait to try this. I love cabbage in my soup and cabbage and sausage.
Marie me 2 just the natural sweetness of cabbage lol : ) i make cabbage salad YUM!
Not a southern thing.. It's liked all over
this looks like a great simple idea! Thanks Helen!
I love cabbage, and I usually 'saute' it, but this! This is top drawer! Thank you , dear lady.
You're videos are what I've been looking for! I love cabbage!
I caramelize my cabbage with onions and carrots it's really good
Maedora Smith
I might try your recipe as well, 😊
@@catherinedavid3662 it's really good hope you like it 😋
Maedora Smith
I’ll let you know when I’ve made it..🙂
Maedora Smith good idea thank you 😊
Yeah, that is a good one. I also add mushrooms.
I love cabbage in all forms and this looks delicious.Tyvm for sharing it.💖
I love your humor, your personality and the way you go about explaining your cooking 😊........ just found you you're amazing 💯
You have the most soothing, pleasant voice! I loved learning how to cook this cabbage for you!!
My family (American, German heritage) has been making this, almost identical. We use saved bacon fat instead of oil. About 20 minutes before the cabbage is done, we add sliced onion and about a half cup of apple cider vinegar. Just before we finish we add a cup or two of water, bring up to heat, and sprinkle with flour and stir, making a sort of gravy or "cream" sauce that lightly coats everything. It's one of our must-have side dishes on Thanksgiving and has been a family tradition for more than a hundred years. You are the only other person I've ever "met" that cooks cabbage this way. Great video and looks delicious!
this sounds incredible :)
Been making cabbage this way for years, but I salt the sliced cabbage to draw out its water and then rinse before cooking. Also, lots of black pepper. After finishing, I add thin, flat noodles for a complete meal.
Oh, my goodness, this looks delicious. Thank you for posting!
Thank you!!! I just made your recipe tonight for dinner, and i was surprised how delicious it was without any seasoning except salt + butter!!!! This vegetable on its own is so flavorful and delicious. Your technique is perfect and makes this recipe work!
so glad you enjoyed it
I've made this recipe two times since watching the video. Everyone loved it. Second time I added some sliced shallots to the mix, not sure why, just everything goes better with shallots! I also found that you need not caramelize all the cabbage. If you stop a little early it is still delicious as long as what remains is soft and well-cooked.
I just made this, sans wine and vinegar, and it was great, I never knew that you could caramelize cabbage. Being Keto for almost 2 years, this is a marvelous side dish for my grass fed beef. Thank you!!
I recently got a diagnosis of borderline type 2 diabetes and went low carb. One month later and blood work shows I don't need meds! I am so looking forward to trying this dish with sour cream and bacon!!
My wife is no longer diabetic because of low carb. It took about six months.
@@TheHerbdude That's awesome! I was reluctant with the higher fats at first because I have no gallbladder and NAFLD but it seems I only had issues when I was eating fats and carbs together. I also only eat during a four hour window so it gives my liver time to rest. I haven't felt this good in years!
@@TheHerbdude good to hear.
didn't know grass fed beef liked cabbage (couldn't resist).
My goodness. This looks divine. And, it looks very healthy to me. I really love your vids Helen, keep them coming.
Tried this. Loved it. Like cabbage boiled and then au gratin. Now I LOVE caramelized instead. Thank you.
Looks so good! I will try it this way. My grandfather, who was Polish, taught me from when I was very small that the core of that raw cabbage is delicious with salt. As you pointed out, this reminds me of the filling for pierogi that my family makes, but onions are included to caramelize along with the cabbage (and a little sauerkraut.)
stirring in some sauerkraut into this would be spectacular. thanks so much for the idea!
@@helenrennie cabbage soup is the best🥰 steam cabbage leafe with meat calles "Balandeliai" is the best. Try it🥰
I use apple juice or cider instead of white wine. Great recipe. First time cooks, take note of her chopping technique. The “claw” is very important when chopping. You don’t cut yourself or lose any fingers.
I am enjoying your videos. I grew up with cabbage every week. My mom was Croatian, my dad Serbian, so this type of food is very familiar to me. I love it. Now, I need to go grocery shopping to buy a cabbage. Making this today!
You are the most lovely lady to listen to and your sense of humor is just great - love the cabbage too!
OK, now you're being cruel. Caramelized Onions, Cabbage, Mushroom spread. What next Bacon Jam?
You are the best, thanks
Right!! It's all so delish!!!
Bacon jam? Now you're cooking with Crisco!! 😀
Did someone say bacon jam? Caramelized cabbage. Gotta try this one.!!!
cthootie hahahahaha bacon jam sounds great tho
ITs confirmed, want a tasty budget dish just caramelize everything.
This looks like what my Hungarian mother would make stirred into noodles! All my friends love it!
Hungarian food? Without paprika? What?!
My boyfriends mum is croatian and she also cooks cabbage like this with noodles. But I'm not a big fan to be honest ^^
@@SayuriYaki i guess it's not for everyone. Us eastern European people like this sorta thing.
Haluski
She is adorable! What a great way to enjoy cabbage!! Thanks so much for this GREAT cooking video!
I made this for dinner yesterday evening, after watching your video a few days ago. DELICIOUS! Will be making often! Yum. Thanks for sharing your recipes and cooking tips!
Thanks Helen for making cabbage more popular. I would love for everyone to know how delicious cabbage can be. Add some peppers and sausages, and a bit of cream on top and it's something I could eat the whole day.
Helen, this is a great video. I’m so happy to have found you (especially as I’ve been on a cabbage kick lately). Also, as an ESL teacher, I find your English AMAZING!! I’m guessing you attended high school here, or in another English speaking country. So, so impressive!
You are such a kind woman, and very informative. Thank you so much for helping me come back to my roots :)
This is why a cabbage pie is so good. Caramelized cabbage! I use a big cast iron wok with a lid, and cook 2 chopped cabbages at once. Yields enough caramelized cabbage to make 2 pies! Lovely video.
Love cabbage in any way shape or form. Can't wait to make this thank you Helen.
exactly what I was thinking!
@@slopowers1513 same
This is a great recipe!!! Too great actually. You see I made the mistake of making enough for a dinner party before I left for Europe. I had a lot left over so I ate the leftover cabbage before boarding the plane for a cross Atlantic flight. I drank a few beers while waiting to board and about an hour into the flight I experience the worst gas in my life. I fell asleep and awoke to the sound of loud flatulence. Eat with caution and when not in a confined space with strangers.
LOL..oh my..I would have been dying trying to hold that in 😂😂😂
A lot of cooks add caraway seeds or a pinch of asafoetida/hing to reduce the pneumatic effects of cabbage.
jpc123ful
😂😂😂😂😂 I can j
Only imagine what your fellow passengers were thinking , if still breathing 😂😂😂😂👍
I don't know who's funnier - you, or Catherine David!
@@LazyCookPete that is Bavarien and is called Bayerisch Kraut, but not so much Oil please...not needet.
Great video, hilarious comments too, laughing so hard reading while my cabbage is cooking. 🙏
My mother used to make this dish. I'm 71 and remember it well. Usually, she served fat garlic sausage on the side, sometimes adding mushrooms, This is a wonderful meal, Thank you for sharing and bringing back memories.
I tried this recipe, it works & the end product was...... delicious! Planning on preparing it again 👍
thanks so much for trying it :)
Is it Good on burgers?
Yum! I love cabbage and this looks delicious.
.
Thank you for doing recipe. My mother (we are Polish) used to make this (I think that by caramelizing it, it was her secret way to get us to eat more veggies). But, she would put dried cranberries in it, and then stuff it into a super soft bun!
You are a delightful personality. I love how simple this recipe is. Thank you for being a chef.
My favorite pierogies are the ones that I make, filled with carmelized sweet cabbage...
Wow, that sounds delicious!
Same op.. I'm not polish but grew up in polish community and love home made pierogi. Mrs T are cardboard.. Need home made
There is no need for S. Pierogi is already plural.
Americans...
@@BobPapadopoulos calm down, bobby, he's just applying the plural of the language that he's currently speaking to his words. Commonly normal practice, you'd know that if you spoke with other people more, you degenerate
This looks amazing! I make cabbage just like this but minus the acidity at the end and add it to kalua pig (hawaiian pulled pork) to make what we call here in hawaii kalua and cabbage. it's out of this world good.
I love cabbage, but this recipe looks like a game-changer! I can't wait to try this! Thanks for this very helpful tutorial!
This reminds me of my Mom's cabbage, thank you for showing us how to make it, now I can make it also!
When I do this, Ill sometimes add a little sesame oil at the end for flavour. Actually, it's a great dish to play around with as a base. Sometimes I''l incorporate carrots or other roots. There's a lot of variations possible.
My dear Mother did this with the vinegar added but with one extra addition. A handful of raisins thrown in for the last 10-15 minutes. Kind of sweet n sour idea. Mmmm
i was just thinking about what to do with my leftover cabbage today, so i'm definetly trying this!!! looks soooooooo delicious... thank you!
This video about cabbage in my feed show up and this charming woman with so much knowledge, convincing me that caramelizing cabbage is great. Subscribed. This looks so delicious!
Елена, вы просто лучше всех! Талант кулинарный, и ведущей. Бигус будете показывать, или я уже опоздал к столу?
I deeply appreciate this video. I have for years preached the beauty of cabbage if you take the time to cook it properly and let the tru flavor develop. Your technique is slightly different from mine and produces more caramelized result so I must try this.
How charming she is! My grandmother used to make cabbage exactly like that, but instead of pomegranate molasses or balsamic vinegar she used lemon juice. When I make it I use spiced beet vinegar which is delicious.
Thanks
Finally found the recipe was looking for for so long for piroshki.
Love your recipes.
Thank you so much for this.
Use bacon grease....after browning some bacon....add back the bacon at the end. Also add thinly slice onion and a couple of thinly sliced apples (golden delicious or granny smith). Better in cast iron. Plenty of cracked pepper and a teaspoon of brown sugar. Any vinegar is fine. This is old great great grandma dish. Oh, salt pork is also good.
What a nice lady. ...."discard the hearts?" As kids my brother and I used to fight over who got to eat the hearts.
We did too, I thought that as she discarded it!
My grandmother told me the cabbage heart is good for your heart. Of course, I was a kid then. Sne'd slice it up. And sprinkle a little alr on it, and it was great.
Discard core?
My Mom told me that was our kitchen treat for doing all the chopping.
@@michaelplunkett8059 Your mom -- one smart lady! My mom's version: "Yes, you can have that after you've taken out the garbage"
I love the way you delivered this video!! You are so awesome!
OMG. I love cabbage so much. Thanks for this!