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  • (bright music)

  • - Hey everyone, it's Natasha of natashaskitchen.com,

  • thank you so much for tuning into our show.

  • Today we're making stuffed cabbage.

  • This recipe is so delicious.

  • The ingredients are simple

  • and it's freezer-friendly so stay tuned.

  • I grew up eating stuffed cabbage,

  • so believe me when I tell you,

  • I know a good stuffed cabbage when I taste one.

  • These are not too mushy, not too crisp, they're just right.

  • We're going to start out with two medium heads of cabbage.

  • Begin by pulling off the outer leaves.

  • Now you're going to remove the core of each cabbage.

  • You'll want to cut fairly deep

  • to completely get that core out.

  • It'll make it much easier to remove the leaves later.

  • I've got a large pot of water on the stove

  • about two-thirds full,

  • I'm going to add half a tablespoon of salt

  • and about a quarter cup of vinegar.

  • Put the first cabbage into the pot stem side down

  • and let it cook for five minutes.

  • While that's cooking we're gonna make our yummy filling.

  • Combine six cups of rice, about a pound of ground pork,

  • a pound of ground turkey, and mix that together.

  • If you have a mixer, use it it makes it so much easier.

  • The cabbage has been in there five minutes,

  • so flip it over and cook it another five to six minutes.

  • I found that it helps to pull the leaves apart slightly

  • so that they cook more evenly.

  • Remove the leaves as they begin to soften.

  • You'll know they're ready when they're are a yellowish color

  • and sometimes larger leaves can be a dull green.

  • You'll repeat the process with cabbage number two.

  • Remember to keep three or four cups of water from the pot.

  • You'll need this for later.

  • Now is a good time to start grating those carrots.

  • You'll need six carrots total, four for the meat mixture

  • and two for the sauce.

  • Heat a nonstick pan over medium-high heat

  • with three tablespoons of oil and a tablespoon of butter.

  • Once that's sizzling, add four grated carrots.

  • It takes about five minutes to soften

  • then you're going to add one cup of marinara.

  • Stir that for another minute,

  • then remove it from the heat and let it cool slightly

  • before putting it into the meat mixture.

  • Crack in two eggs in a tablespoon of salt

  • then mix it all together.

  • Here comes the therapeutic part of these bad boys.

  • You're going to end up with two different kinds of leaves,

  • larger ones and smaller ones

  • and there's two different ways to prep them.

  • Cut the larger leaves in half down the center

  • removing that tough stem portion.

  • On the small leaves,

  • slice off the raised surface of the stem.

  • This makes it much easier to roll later.

  • Scoop about two tablespoons of meat mixture.

  • It's more or less based on how big the leaf is.

  • Now put it on the first sleeve

  • and you're going to roll that up into a cone.

  • Tuck the ends into the top

  • and you've got yourself a perfect stuffed cabbage roll.

  • Working with the smaller leaves is just as easy.

  • You just roll it up and tuck in the ends.

  • Now that we've got them all snuggled up in that pot,

  • we're gonna finish these up with a light sauce.

  • Saute the last two grated carrots

  • in a couple tablespoons of oil

  • and season it with a teaspoon of Mrs. Dash

  • or your favorite salt-free seasoning.

  • Once the carrots are soft,

  • you're going to stir in one tablespoon of sour cream

  • and then add one cup of marinara sauce.

  • Stir that for another minute

  • and then pour it over your pot of stuffed cabbage.

  • Now add your reserved cooking water.

  • You'll need about three to four cups

  • or just enough to almost cover the cabbage.

  • Bake it 450 degrees Fahrenheit for 20 to 25 minutes,

  • then reduce the heat down to 350 and bake another hour.

  • I'm always so proud of myself when I make these.

  • They take a little bit of time but it's so worth it.

  • Oh, wow.

  • Okay, let's have a taste test.

  • And I love serving these with sour cream the best.

  • Okay, here we go.

  • This tastes just like mom's.

  • Absolutely delicious.

  • The cabbage is perfectly cooked so flavorful inside.

  • Wow.

  • If you guys like this recipe, give me a thumbs up below.

  • Thank you to those of you who requested this video.

  • If you have a suggestion for a future video recipes,

  • leave me a comment below, I'd love to hear from you.

  • And thanks so much for watching.

  • So just a little disclaimer

  • on eating foods with cabbage in them,

  • it tends to give people what I call bubbly guts

  • and I think you know what I'm talking about.

  • I probably won't go into too much detail

  • but, you know, hashtag worth it.

  • So you guys should still make cabbage recipes

  • cause it's really good for you

  • and also, if you take this to work

  • and you microwave it in your break room,

  • your break room will stink.

  • I'm telling you guys it's gonna stink.

  • It's like walking into a room and hitting a wall.

  • It's bad.

  • You're gonna clear the room.

  • Yeah, um, these are really good.

(bright music)

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