Stuffed Cabbage Rolls: An Explosion of Flavors in Every Bite!
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Get ready to upgrade your dinner game with these delicious Stuffed Cabbage Rolls! Filled with a mouth-watering mixture of carrots, mushrooms, minced meat, ginger, and more, these rolls are bursting with flavor in every bite.
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// Ingredients //
8 Chinese cabbage leaves
Filling:
7g ginger
4 spring onions
4 cloves garlic
8 mushrooms
2 carrots
1 bell bell pepper
400g minced meat
8 tablespoons cooked rice
2 tablespoons agave syrup
6 tablespoons soy sauce
2 teaspoons chili flakes
Oil for frying
Thanks for tuning in :) Enjoy!
2 Ingredient Keto Spinach Wraps | Zero Carb | Dairy-Free | Gluten-Free
These wraps are so easy and quick to make. I wanted to share more alternatives to a keto tortilla. If you would like a cross between the two, the look and feel of a tortilla but using the same method, please do check out the Keto Pasta 2.0 recipe.
Serves 3
Nutritional Information/Wrap:
Cal: 67.3 | Net Carbs: 0.3g | Fiber: 0.7g | Total Carbs: 1g | Fat: 4.7g | Protein: 6.3g
Ingredients:
65g/ 2 1/3 cup Spinach Leaves
3 Eggs
Seasoning of choice
METHOD: For the best results please follow the tutorial provided in the video.
This recipe is by lowcarbnorma on Instagram
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Copyright © 2022 Cook with Mel. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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Disclaimer: Please note I am not a medical or nutritional professional, I am simply sharing keto recipes I have found worth sharing, not only my own, but others too. The nutrition information I provide is calculated using the app My Fitness Pal, however you should be calculating this on your own as nutrition does differ between brands.
#ketowrap #easyketorecipe #ketospinachwrap
2 Ingredient Keto Spinach Wraps | Zero Carb | Dairy-Free | Gluten-Free
Flourless Egg White Keto Tortillas | Keto Taco Shells | 0g Carbs
The third in our flourless egg white range, these tortillas are soft when warm and firm up as they get cold to about the same firmness of a regular tortilla. So they would be great to shape them how you like when warm...perfect for tacos. In this video we show you the results of the experiment and the various tests we put them through.
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Taco Shells/Mini Tortillas - Serves 5
Nutritional Information/Serve:
Cal: 148 | Net Carbs: 0.6g | Fiber: 0g | Total Carbs: 0.6g | Fat: 12g | Protein: 11g
Large Tortillas - Serves 3
Nutritional Information/Serve:
Cal: 246 | Net Carbs: 0.9g | Fiber: 0g | Total Carbs: 0.9g | Fat: 20g | Protein: 19g
Ingredients:
180g Powdered Cheese (equates to 2 cups less 1 tbsp)
4g/ 1 tsp Baking Powder
3g/ 1 tsp Gelatin Powder
6g/ 2 tsp Xanthan Gum
2 Egg Whites (1/4 cup or 60g)
Pinch Cream of Tartar
Vegan Substitutions:
Use Almond Flour to replace the Cheese
205g/2 cups Almond Flour
Use Agar Agar to replace the Gelatin
You will need a little fat so the dough is not dry, about 1 tablespoon.
METHOD: For the best results please follow the tutorial provided in the video.
Recommended Cheese Products:
Judee's Parmesan Cheese Powder:
Kraft Grated Parmesan Cheese:
Would you like to support my channel, prefer written recipes or would like cooking classes?
Thank you
Patreon:
BuyMeACoffee:
Copyright © 2022 Cook with Mel. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Join me on Instagram for a Behind the Scenes look:
Or if you wish to make contact find me on Facebook:
Disclaimer: Please note I am not a medical or nutritional professional, I am simply sharing keto recipes I have found worth sharing, not only my own, but others too. The nutrition information I provide is calculated using the app My Fitness Pal, however you should be calculating this on your own as nutrition does differ between brands.
Cook with Mel is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. As an Amazon Associate I earn from qualifying purchases.
#ketotortillas #ketotacoshells #lowcarbtortillas
Flourless Egg White Keto Tortillas | Keto Taco Shells | 0g Carbs
BETTER THAN TAKEOUT - Crispy Egg Roll Recipe (Shanghai Style)
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What makes a perfect egg roll? To me, it should have that air crust and a velvety filling. These contrasting textures create such an interesting experience that makes your egg rolls irresistible. Stick with me because we are about the reveal the secrets.
????PRINTABLE RECIPE -
INGREDIENTS (Enough to make 40-50 egg rolls)
For the aromatic water
1 cup + 1/3 cup of water
2 scallions, diced
1.5 tbsp of ginger, diced
1.5 tbsp of garlic, diced
1/2 tbsp of Sichuan peppercorn (Amazon Link -
To marinate the pork
1 lb (454 grams) of pork loin
1 tsp of salt
1/3 tsp of baking soda
1.5 tbsp of cornstarch + 2 tbsp of aromatic water
Black pepper to taste (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
a drizzle of vegetable oil (Amazon Link -
To complete the filling
3-4 tbsp of cooking oil
8 dried shitake mushrooms, soaked for 2 hours (Amazon Link -
350 grams Garlic chive
120 grams of Bean sprout
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
5 tbsp of cornstarch + the remaining aromatic water
Others:
1 pack of egg roll wrapper
2 tbsp of all purpose flour +3 tbsp of water (to glue the egg roll)
Videography / Editing by Austin Schargorodski -
Poppy Seed Rolls recipe
This recipe make about 16 pieces.
Ingredients:
1 1/2 cup milk
1/2 tbsp yeast
1 egg (+ 1 for egg wash)
1/4 cup sugar + 1 tbsp sugar
4 cups flour + 1 tbsp flour
1/4 cup butter (57g)
1 tsp salt
1 tsp vanilla
1 1/2 cup poppy seeds
2/3 can condensed milk
At first activate the yeast. Combine warm milk, yeast, 1 tbsp sugar and 1 tbsp flour. Mix and let it rest for 10 minutes. Add the yeast mixture to the mixing bowl. Add sugar, warm melted butter, egg, flour, vanilla and salt. Kneed the dough. Cover the dough and let it proof in the warm corner of your kitchen until it doubles in size. For about 1.5 hours.
To make the filling…
Pour boiling water over the poppy seeds so the water covers them completely. Let them sit in the water for 10 minutes. Drain the water and rinse them under cold water. Transfer the poppy seeds to a small pot and add condensed milk. Let it simmer until most of the liquid disappears. Let the filling cool down completely before using.
Dust some flour onto the working surface. Roll out the dough in rectangular shape to about 1/4 of an inch thick. Spread the poppy seed filling evenly. Roll the dough over itself until you will get one long tube. Slice the roll into 16 even pieces.
Transfer to a baking tray lined with a silicon mat. Cover and let it rest for 15 minutes. Brush some egg wash and bake at 375F for 25-28 minutes.
#poppyseed #poppyseedrolls #rolls #buns
Roll cabbage whose amount of meat has changed with the times
It seems that the roll cabbage was introduced to Japan in 1887, but after the glorious Taisho era, Japan became poor and entered World War II after the Great Depression.
Even after the war, due to lack of food, it was a simple life and meat dishes would have been a luxury item.
My father, who was driven into the war, also participated as a missionary team in the South China operation.
Although he suffered from hunger, he walked earnestly while encouraging himself to eat that and that and that when he returned to Japan.
Perhaps the one I wanted to eat was the roll cabbage.
I can imagine that such an event was the motivation for my father to become a cooking researcher, but when I returned to Japan safely, my parents' house was a butcher, so I used the ingredients to study various dishes and started running a cooking school. I think it was.
A cooking program called Cooking Techo was mentioned in a book written by Takayuki Kawasaki, a broadcast history researcher called Maboroshi no Osaka TV-1000 Days Aerial Expo, which summarizes TV programs in the 1950s. , It is recorded that my father introduced the roll cabbage to the menu in June 1957.
When I was a growing child, I was dissatisfied with the lack of meat, but now I want to reproduce the nostalgic taste.
Please look for the recipe summary video of Japanese, Western, and Chinese desserts that were eaten at home in Japan on the Showa recipe channel.
See here for soup stock
5 Stuffed Cabbage --Rollos de Repollo --Showa Recipe 1 Roll cabbage
#Old-fashioned farcellets #Cooking with minced meat #Half-century-old recipe