Make Cabbage Balls NOT Cabbage Rolls | Chef Jean-Pierre
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Hello There Friends, Cabbage Rolls are made all over YouTube and in so many households. I want to share with you all a trick …
This guy is THE BEST. LOOOOOOOOOOOOOOOOOOOOOOOL
Chef Jean . . . what spice can be used to flavor the band-aid used to repair the hole in the cabbage leaf ? The band-aid has a terrible taste to it. and is difficult to chew on.
Outstanding
Best YouTube thumbnail I've seen π
I am here for the stories just as much as I am for the recipe. Thank you Chef
Great New Years Day dish.
We love your show, recipes, sense of humor and the joy you take in cooking. Thank you for sharing.
Iβll eat the prosciutto and forget everything elseππ
My absolute favorite cheff!!! Love the videos and every time i try and make the recipe it turns out awesome!
Thank you for making me place a grocery delivery order for tomorrow so I can make cabbage balls/rolls. One of my favorite dishes!
Strange cooking the meat first. My grandmother from Poland made these which she called "Gwumpky" but the meat would cook in the cabbage in the oven. It was the most loved dish by the whole family.
Superb. Mouthwatering. Excellence.
Itβs amazing also with broth instead of tomatoe
Chef JP you put joy into the kitchen! Never stop the stories! Brilliant!
Fantastic as always + the joy of cooking and eating thank you JP
Always great
OMG my mouth is watering. Great job
I gotta try that trick you did with the tomatoes,π strain out the tomato juice then pour it back inπ€ππ
Thank you and your Mother for showing me an easier way to stuff cabbage.
oh baby!
Forgive me for asking what but what do you say @ 4:02 after, …"a child could do this…?
Absolutely gorgeous looking cabbage rolls, and according to Chef Jean Pierre's wiggling of his fingers and facial expression, this is definitely going to be delish
Super cabbage balls especially overhere in winter crunchy and huge leaves, thanks for your recipe chef JP. and Merry Christmas to you.
Do you have the recipe of the sausage stuffing you can find in France in stuffed tomatoes /cabbage / courgettes etc …? Because in each the recipes they give it as an ingredient to get in your local butcher/charcuterie but nobody gives the recipe. I am talking of the β Chair Γ saucisse faΓ§on traiteur β .
Thanks chef, so delicious and pretty
"We are not putting a man on the moon, we are cooking." Classic Chef Jean-Pierre.
Thanks for all the awesome techniques, recipes, and grins, You rock!
Bonjour mon Vieux chou π
Vous etes le mailleur maitre de la cuisine. C'est me semble delicieuse.
We used to make them in tomato sauce with lots of sauerkraut. I think I'll try this recipe.
Merci beaucoup
I'm sussqyybed!!!
Iβm doin it! Beautiful presentation
Made it today and it was absolutely delicious. Love your show and i was in fort lauderdale and I wish I had the time to meet you. .I watch every episode .. Quick question, why did you strain the tomatoes and then you put the tomatoes and liquid back in with the meat? What's the difference of putting both in from the beginning? Just wondering π€
Dont rorry buteet π
I made your cabbage balls I used a bowl instead of a latel
Chef do you sell those plate? i want it
your killing me Jean
Could have found a better title for this one……
O.kay Chef Jean-Pierre you just killed me, as my mouth is watering and I, am at work with no lunch, and I, am very hungry. Your cabbage balls look so good,
why do I torture myself looking at this perfect cabbage ball?
"No Rosemary in that dish what's that doing in there" hahaha
HELLO Chef JP, We LOVE watching your videos. I've even shown a few in my cooking class at my high school. Thank you so much for sharing your skills and your bubbly personality! I love trying all your recipes! Some of our favorites are your meatloaf, turkey dinner and gravy, beef stew…etc! Question for you: I want to make this for Christmas Eve – is there anything I can do ahead of time to help with time management that day? I read that the Bell Pepper Coulis can be kept in the frig for up to a week. Maybe boiling off the cabbage leaves? Can't wait to try it and thank you for your time π
Finally something that can easily convert to food vegan. Just use soy chorizo.
This recipe is amazing! I made these, I substituted the meat but added the prosciutto the cheese and used the ladle just like your mom, its brilliant! My men folk went nuts! Thanks Chef!
This looks absolutely amazing, Chef!
I really want to make this recipe. And it's such a bonus that these ingredients are much more affordable too. In this economy we desperately need affordable comfort foods like this.
I may be weird but I love drinking the juice from boiled cabbage. I realize this isn't boiled cabbage but…
I'd get a big bowl of it in the Marines. Salt and pepper on the cabbage. Then drink the juice left in the bowl.
Warms the soul, and stinks the lads out of the barracks. π
Thank you Chef they look great cant wait to make them.
The culinary aspect introduced me but the love and kindness of this beautiful man made me stay
Sarma!! Oh chef I'm sure you've already heard many opinions from experts about this recipe in the comments. Oh what a classic and comforting dish