Stuffed Cabbage- Martha Stewart
Here, Martha and her mom share a Golumpki recipe that speaks to tradition and includes a couple of tips from Martha’s grandmother.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Cabbage Rolls Recipe EASY! | How I make cabbage rolls
Today, I am making stuffed cabbage rolls for dinner. I have tender cabbage leaves filled with savory ground beef and rice, then covered in tomato sauce. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ CINNAMON ROLL BISCUITS
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INGREDIENTS
1 head of cabbage
1 lb lean ground beef
1/2 cup uncooked rice
1 Tbsp dried minced onion
1 tsp salt
1/2 tsp cracked black pepper
1/2 tsp paprika
1 tsp garlic powder
1/4 cup chopped fresh parsley
1 tsp Worcestershire sauce
1 large egg
*SAUCE*
8 oz can tomato sauce
2 cups low sodium beef broth
1/2 tsp salt
1/4 tsp cracked black pepper
1/4 tsp paprika
1/4 tsp granulated onion powder
1/4 tsp granulated garlic powder
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How to make Cabbage Rolls
Stuffed Cabbage Rolls Recipe
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The flavor is great, It is like a healthy version of Chinese dumplings, but easier to make because you don’t need to make the wrapper.
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INGREDIENTS FOR THE CABBAGE ROLL
- 350 grams of ground lamb, can be switched with chicken, beef, pork...
- 1.5 tbsp of soy sauce (Amazon Link -
- 1 tbsp of oyster sauce
- 1 tsp of ginger
- 2 tsp of garlic
- 1 tbsp of Chinese cooking wine
- 1 tsp of cumin powder (goes good with lamb meat)
- 1/4 tsp of salt or to taste
- 1/4 tsp of white pepper
- 1/4 cups of diced rehydrated shiitake mushroom
- 3-4 pieces cabbage stem (roughly diced, seasoned with 1/2 tsp of salt and squeezed the moisture)
- 1/3 cup of scallion
- 1 tbsp of sesame oil
- 12 pieces of cabbage leaves (Blanched with 2.5 L of boiling hot water for 20 seconds)
INGREDIENTS FOR THE GRAVY
- 2 tsp of oil
- 2 tsp of garlic
- 1 tbsp of diced cilantro stem
- 2 tbsp of diced red bell pepper
- 1 tbsp of oyster sauce
- Some white pepper to taste
- 1 tbsp of soy sauce
- 1 cup of the mushroom soaking liquid
- 1/4 tsp of sugar
- 1/8 tsp of salt
- 1.5 tbsp of corn flour +1.5 tbsp of water
INSTRUCTION
Normally, this dish will be done with ground pork. I just happen to have some lamb meat today. It has lots of silver skin which will affect the texture of the filling. Take some time to remove it. Ground the lamb meat. Set the lamb aside, let’s prepare the cabbage.
This is a Chinese cabbage which is what we normally use for this recipe. Other kinds of cabbage will also work. You just take the leaves off. Remove the stem. Reserve 3-4 pieces of stem for later.
Slice the reserved stem and roughly diced it. Seasoned it with 1/4 tsp of salt. Let it sit for 20 minutes. Squeeze all the liquid out so your filling won’t be too watery. Set it aside.
I soaked some dry shitake mushroom with 1 cup of water for 4 hours until they are soft. Squeeze the water out. Save the soaking liquid. We will use it later. Slice the mushroom and dice it. Set it aside.
Now, let’s make the filling. To the ground lamb meat, add 1.5 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tbsp of oyster sauce, 1 tsp of grated ginger, 1 tbsp of grated garlic, 1 tsp of toasted cumin powder, 1/4 tsp of salt or to taste, some freshly ground white pepper, the diced shiitake mushroom, the diced cabbage stem and 1/3 cup of diced scallion. Last but not least, a drizzle of sesame oil. Mix everything fist. Then stir the filling within one direction for a few minutes and throw the filling again and again for a few minutes as well to develop the texture. Set it aside and we gonna blanch the cabbage leaves.
Bring a pot of water to a boil. Add 1/2 tsp of salt, and a drizzle of vegetable oil. Even though I remove the stem, I still like to let the stem side to touch the water first. For about 10 seconds. Then drop everything and wait another 10 seconds. They should be soft and playable now.
Get a piece of cabbage leaves. Put some filling on it. Shape it into a short log. Fold 2 sides into the middle. Keep rolling. Kind of like making egg roll. Look at it. How easy is that? You just do the same thing and finish all of them.
Place them in a steamer. Put it above some cold water. Turn the heat to high. Once the water is boiling, count the time and let it steam for 20 minutes.
Make the sauce. About 2 tsp of vegetable oil, 2 tsp of garlic paste, 1 tbsp of cilantro stem, 2 tbsp of diced red bell pepper. Stir them until fragrant. Toss in a tbsp of oyster sauce, grind some white pepper to taste, follow up with 1 tbsp of soy sauce. Mix everything again. Now, this should smell amazing. Pour in the reserved mushroom soaking liquid. Bring it to a boil. Give it a taste to adjust the flavor. Mine needs 1/4 tsp of sugar and 1/8 tsp to balance the flavor. I also drizzled a little bit dark soy sauce to change color. Turn the heat to low. Add some cornstarch water in batches. Just keep stirring until the sauce thickens up.
Now, let’s go back and take a look of the cabbage rolls. The bowl will catch a lot of water that drips down from the lid. That is normal, don’t panic. Take it out and pour all the water into a bowl.
Pour the gravy all over the cabbage rolls and you are done.
healthy & tasty stuffed cabbage rolls recipe | cabbage spring roll with minced soya chunks - hebbars
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cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe with detailed photo and video recipe. an interesting and a healthy snack recipe made with cabbage leaf and minced soya chunks stuffing. it is very similar to the asian or chinese spring roll recipe made, but made with cabbage leaf as spring roll sheet. it can be an ideal party starter or an evening snack recipe and can be served to all age groups as it made with steaming and no deep-frying involved.
cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe with step by step photo and video recipe. snacks or starter recipes have always been labelled as oil-based recipe and hence can be unhealthy. it would be either deep-fried or tossed in oil to get the extra crisp and crunchiness with some lip-smacking taste. all these can also be with a healthier way too and steamed stuffed cabbage rolls recipe known for its taste and filling stuffing.
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Make Cabbage Balls NOT Cabbage Rolls | Chef Jean-Pierre
Hello There Friends, Cabbage Rolls are made all over YouTube and in so many households. I want to share with you all a trick that my Mom taught me. MAKING BALLS!!! Cabbage Balls... They look a lot more elegant and stay together so much better. Cabbage Rolls are a thing of the past. Come and make Cabbage Balls with me! Let me know what you think in the comments.
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Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey
Sarah Carey shares a nourishing cool-weather stuffed cabbage recipe that’s a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred and enjoy in a salad or slaw.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.