I just got a head of whit cabbage yesterday and thought to myself "I wish there was a Beryl video about cabbages 😌" and lo and behold 😂. This is perfect, thank you!
I used to hate cabbage until a Chinese friend from the Hunan province invited me to dinner. His stir-fry cabbage included savoy cabbage, green onions, soy sauce, a touch of rock sugar, ginger, garlic, dried chilis, and Lao Gan Ma chili oil. Ever since eating that dish, I have learned to love cabbage. The other cabbage dish that I love is the Irish dish colcannon (I use more cabbage than potatoes).
<a href="#" class="seekto" data-time="23">0:23</a> MY CABBAGES!! This was the first thing that came to my mind when I read the title of this video. 🤣🤣🤣🤣
Hi Beryl! I love your shows. My grandma was the queen of coleslaw, and when she made it, her grandkids would get to gnaw on the cabbage heart, because it is fresh and delicious. It's not a "butt," it's a heart.
Here I am, eating my freshly cooked meal out of a bowl, with my wooden spoon, watching your video. Beryl, you have made your way into my life in a way that I enjoy things so much more 😊❤️
In the northern part of germany we always get really excited when the temperatures start to drop, because it means "cabbage season" 🤣 I really hope that someone will introduce you to some of our variants. Savoy Cabbage or Kale with smoked pork, other meats and boiled sausages (Sometimes with caraway seeds to prevent bloating and flatulence) or Cabbage Rolls filled with minced meat and potatoes 🥺
Oh nooooo I was SO much hoping for a call about cabbage recipes and seems like I missed it. I would have LOVED for you to try Austrian Krautfleckerl as it is a truly Austrian dish that really features cabbages, it can be easily made vegan-friendly (on the contrary to nearly all Austrian dishes) and it is pasta!
This won't stop the onions from burning, but if you stick your head in your freezer or get a blast of cold air to the face, the burning will stop. I learned this working in a college cafeteria, the ladies in charge of cutting the onions for the salad bar would go into the freezers to stop their eyes burning when they were done.
From cabbage rolls I've got an idea for a video. How about same dish from different countries. There are lot of examples: meatballs, cabbage rolls, soups ect. That are more or less universal in different variations.
It kinda looks like fresh cabbage hunter's stew (aka bigos ze słodkiej kapusty) which I don't really like xD But I don't think it's exactly that, since there's no cream in bigos. Interesting!
Great episode! I'm actually making a vegetarian sort-of-Greek recipe tomorrow employing red cabbage (although it could also be made with green cabbage and I have done when no nice red cabbages are available). Can't wait for the cauliflower episode to drop!
I often (2-3 days per week) stirfry a cabbage with tofu, Gochugang, bell pepper and onion, soy sauce, sweet chili sauce, salt and black pepper, red chili flakes, and a little bit of Kewpie as I get ready to eat. Delicious.
I'm a cabbage fan - the darker the cabbage the better. I'd be interested to know how Beryl goes about researching/preparing/cooking Polish food with being of Polish descent? Does she check with her mom, find similarities with recipes & meals while she was growing up? My mother is Scottish & when I cook something or come across a recipe I ask if she has experience / memories & it adds to the excitement. I so enjoyed this vlog - I would eat every dish prepared, cooked & served. In fact it has inspired me to shop tomorrow & maybe have a cabbage themed weekend. Thank you Beryl. Shouting hello to all Beryl's contributors to food past, now & the future.
I'm so happy to see a cabbage video! Some people say I'm crazy but my favorite part of cabbage is the core. I chop it up and put it in soup and it's hands down my favorite soup ingredient
The Polish dish reminded me of my mom's cabbage rolls. She used to use Savoy cabbage, fill it with a mix of ground pork and beef, equal parts, Overseason the meat, then fry the rolls (like in the Polish dish) in clarified butter until the sides are golden or light brown. While preparing the cabbage rolls soak a mix of dried mushroom variety. Make a Roux, brown it, add the mushrooms including the soaking liquid and then add the cabbage rolls. Simmer on low heat until done, an hour , approximately. Devour with buttery mashed potatoes.
Highly recommend the 'pasta' method for cooking rice (where you drain the water), because it gives you a lot more control on how 'done' the grains are.
@@codename495 There are some recipes where this would be useful, esp places where rice can be finished in specific sauce or flavors. I am thinking of Biryani where rice water is drained after cooking. Rest of the cooking happens with meat, spices and aromatics.
This only works if you're cooking it further with other things. Cooking rice alone should NOT be done this way. It leaves you with cold rice. Uncle Roger disapproves.
To cut onions without tears : wear something (preferably airtight) to protect your eyes - swim goggles, safety goggles, ski goggles, Apple Vision Pro - wrap saran wrap around your head covering your eyes, not your nose - use what you have.
Hi Beryl! My tip for not crying nearly as much when cutting onions is to run them under cold water for about 30 seconds or so. This has worked really well for me. It obviously doesn't change the flavor or even weaken it, but it sure does help with the sting lol. Hope it helps you too! Love your channel 😊🫶🏻
My trick for lessening the crying with onions is to keep my mouth closed! So don't talk to anyone while doing it, heh. As a diabetic, I love to cook with cabbage - the "egg roll in a bowl" is a go-to for me. It's a fast way to use up leftover proteins and I always scramble a couple eggs in it.
I literally have a full cabbage in the fridge for myself and I was worrying how I could consume it before I left for vacation. This came in perfect time for me!
Beryl, thank you! I have (weirdly) been craving cabbage/cabbage & bacon for months. I hadn't trusted any online recipes but have tried a few of yours and *TRUST* when you say we have to cook something/it's a favourite. So excited to cook one of these soon
I ♥️♥️♥️ cabbage! I was going to make Cabbage Breedie (I was told by Dutch/South African family that’s it’s a Dutch dish; I’m still not sure and I’ve made it for 20 years, LOL.) but I’m out of soy chunks for the beef. It’s basically braised onions, cabbage, and beef in stock. It’s ridiculously simple, but so incredible! Served over rice or eaten as is. I’m thrilled that I veganized it and it’s still a favorite cabbage dish. Yum!!
<a href="#" class="seekto" data-time="675">11:15</a> Ooooooh! I just had an image in my head about making stuffed cabbage rolls with kimchi, and Korean flavors! Yummy! It had never occurred to me before. Thanks, for the information and inspiration!🤗🤗🤗
Bacon =😇, Turkey Bacon = 😥 I recall my Grandmother teaching me to make Irish cabbage soup. Onions, celery, carrot, potato, green cabbage, (butter if you want to precook/caramelize your veggies first) and chicken broth. Cook until soft. We would add rice and bullion, maybe some parmasean at plating or a rind in the stock, other seasonings are options. So good, and it scales well. Without the rice, it freezes great, too! I try to use homegrown or farmers market veg in season and freeze for winter. A hot bowl of cabbage soup on a cold and snowy night is pure comfort.
A couple years ago It occurred to me that stir frying doesn't have to use Asian flavors, so I started to make stir fried cabbage with onion, carrot, and pork sausage. Then one day I added some honey mustard and that took the dish to a whole new level.
to prevent onion crying use a small personal fan and blow across your cutting area away from your face, also refrigerating onions before cutting helps.
If you put a wet paper towel on or really near to your cutting board when you're chopping or grating onions, that stops the tears! Works for me every single time!
there are variation sof Sarmale/Dolma through all of Eastern Europe, the Middle east and North africa, so it's pretty clear it's either an arab or turkish dish
Nice video! Cabbages can be so big when you're only two at home and I always need new ideas to use the rest in a delicious manner 😊 At least they can stay in a fridge for a long time, that's another reason why I love cabbage eheh
My grandpa's parents came from Poland and he's been gone for a while but I make cabbage potato soup for my kids and we call it "Grandpa's Soup" just like we did when I was a kid. My cousins also make their own versions of this for their kids... and all the variations come from him and his parents so cabbage is a special thing to me!
65-70 years ago I grew up in a row house in England,and every afternoon as you came from school the over whelming smell in the air would be cabbage,and it wasn’t a good smell.Back then English people cooked their vegetables to death,they would come to the table a grey soft ,tasteless mush,and I suppose that was the reason the cabbage smelled so bad.Since learning how to cook cabbage properly,I have become a convert.I also think the cabbage of today just isn’t as smelly as the cabbages of years ago.😊
Bacon is a yes any time of the day. One thing that I have heard about but hard to find is Beef Bacon. I want to try it!! Crying and onions have a bowl of water next to you. As the feeling dictates, or necessity dip the onion in the water to rinse away the stuff that makes you cry.
Bacon. Must admit I used sizzling morning bacon as an alarm clock for my snoozy teens. Worked 100% of the time. Also, kitchen shears joys, add to that using a pizza cutter (the rolling disc type) to cut pancakes-makes fast work of it for a young child’s plate.
Speak for yourself, Beryl. Cabbage is hella sexy. In fact, I've never met a cabbage that I didn't love. That includes turnips, rutabegas, etc. A tip for cutting baby carrots: microwave for 1 min & the won't roll.
Where would mankind be without cabbage? Nowhere, that's where. All the variations of cruciferous vegetables (cabbage, brussels sprouts, broccoli, broccolini, kale, arugula, bok choy, cauliflower) come from the same original wild mustard-type plant and make up a majority of the world's vegetable dishes. ALL HAIL CABBAGE! 😂
Martha Stewart recommends lighting a candle, and placing it (safely) at the head of your cutting board. I did try it, and I did not cry. It may have been the onion…but that is what I have done-mostly I just don’t bother, but I am weird.🤭🤭🤭
I remember being in an outdoor market in Romania in July and being knocked out of my socks by a giant pile of whole pickled cabbage leaves... almost fainted.... sarmale are great though.
Hi Beryl! If you chop COLD onions, it will help with the tears. But, I also heard its not great to keep onions on the fridge.... sooooo.... shrug? I do it anyway and I've turned out fine?
Hi, when you put the ingredients on the screen, can you let us know which pork parts to order. Im new to cooking so im not familiar with how to order or pick up certains meat cuts from the meat market and it will help me so much to become familiar
Have you stopped adding captions to videos entirely, or have the videos from the last couple weeks just taken longer to caption for some reason? You usually have really good captions and I've been missing them these last few videos.
@@tammyf8921 Nope, English. However, this video only has the roughly half-accurate and unformatted auto-generated ones. The last of her videos that has actual, human-made captions (at least as far as I can see, could be some kind of weird bug) is the mashed potato video.
Turkey bacon is absolutely horri especially because I like eating my bacon over crunchy but amgood altertive option for pork bacon is beef bacon so dang delicious so much better then nasty turkey bacon
