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Quarantine Cooking: Stuffed Cabbage Rolls Recipe - Paula’s in the kitchen with Eddie today and they are cooking up a delicious fall treat that won’t break the bank…Stuffed cabbage rolls!
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#pauladeen #quarantinecooking
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0:01
- Hello y'all.
0:02
Ugh, look who's in the kitchen with me.
0:06
- It's me.
0:07
- Eddie Crotcher.
0:11
I call these two Betty Crotcher.
0:15
Which probably- I shouldn't do.
0:18
- That doesn't bother me.
0:19
But you know, I just like laughing.
0:21
And that makes me laugh.
0:25
So, I wanna inform y'all on something.
0:30
You can see that Eddie and I are in
0:33
a totally different kitchen from what you're used to seeing.
0:38
He, and Theresa and me and Anne.
0:41
So, it's important that you watch the Boston Butt show.
0:49
Because I go through
0:50
and explain to y'all what's happening in my life.
0:54
So I don't wanna have to keep repeating it
0:56
because everybody will soon get bored.
0:59
- Never.
1:00
- Never!
1:01
(both laughing)
1:03
Oh my gosh, I hope they don't get bored.
1:06
But anyways, make sure you catch that show
1:08
because I explain everybody.
1:10
And Eddie comes from New Hampshire, y'all.
1:14
But he's been in Savannah as long as I have.
1:16
I've been here 32 years.
1:19
- You're right. This year will be my 31st year.
1:22
So I'm one behind.
1:23
- I came here in '87.
1:25
- Okay, I came here in '89.
1:30
Fall of '89.
1:32
- '89 is when I started the bag lady.
1:35
I'd been here 2 years, or a year and a half.
1:39
So Eddie's style-
1:41
- So it's as southern as you now.
1:43
- I know!
1:44
I know.
1:45
- [Woman] No accent yet, we gotta work on that.
1:47
- He's one of them damn Yankees.
1:50
- [Woman] I know, it won't go away.
1:51
- He came and stayed.
1:54
Which that was, my blessing.
1:58
I'm so blessed that you decided to stay down south.
2:03
'Cause this man means an awful lot to me.
2:06
I have the utmost respect and love for him.
2:09
But, so anyway, Eddie called his mama,
2:14
who still lives in New Hampshire.
2:16
- [Woman] Say hey to mom!
2:17
- Hi mom!
2:22
- No I'm not gonna say that,
2:23
cause I might get your mama in trouble
2:26
about what she tell me about you.
2:28
(Eddie gasps)
2:29
- [Woman] That's for an other day.
2:31
- Ya.
2:32
- [Woman] He's already red enough as it is Paula.
2:34
- She loves you.
2:35
- Okay.
2:36
- Your mama loves you.
2:38
She really loves you.
2:41
- [Woman] Okay what're we cooking today?
2:43
- Okay so anyway, Eddie called his mama
2:46
to get her stuffed cabbage recipe from her.
2:50
Because Eddie loved that dish and he said it was so good.
2:53
I said I maybe cooked that once about 50 years ago.
2:57
So, I'm out of my element with this dish.
3:00
So we are lucky enough to have Eddie be the expert
3:07
on this dish.
3:08
- Well, no not really-
3:10
- You're an expert at eating it aren't you?
3:12
- It's a dish that I grew up in.
3:14
I grew up in- well my family's Polish.
3:17
- Nine children, he's one of nine children.
3:19
- I am one of nine Polish children.
3:21
(everybody laughs)
3:24
Stuffed cabbage or we call them Golumpkis.
3:27
- Golumpkis?
3:28
- Golumpkis. I mean it was kinda a staple.
3:33
I would say it was our-
3:34
- Your mom would fix it once a week maybe?
3:37
- No, but a good bit in the fall.
3:39
- Couple times a month?
3:40
- And in the winter. - Ya.
3:43
- It was a great, you know, great thing it made a lot.
3:46
And you knew you were gonna have some good left overs.
3:49
- And it wasn't all that expensive was it?
3:51
- No, no-
3:52
- Cause you're using ground beef and ground pork, right?
3:55
- Right. Ground beef, ground pork, some rice.
3:59
I know some people-
4:00
- A great filler! When 9 children you gotta figure out
4:04
how to stretch that thing don't you?
4:06
- Some people add, you know, some vegetables.
4:09
Either carrots, or celery.
4:11
- Or onion?
4:13
- There's onion. There's onion mixed with our bacon.
4:16
- Okay so right here, you have...
4:19
- Sauteed onions and bacon.
4:21
- Okay, that's not very much for that big ole' bowl.
4:24
- It's just to add-
4:25
We've got ground pork in there too though so.
4:27
- Okay.
4:30
This smells heavenly y'all.
4:32
Wish we had a scratch and sniff.
4:36
- [Woman] So what do we do first?
4:38
- Get us started!
4:39
- You would start with your head of cabbage.
4:42
And you're going to want to put it in a stock pot.
4:47
First you're gonna want to...
4:49
- You're gonna core. - Core.
4:50
Just so that you get the end.
4:52
Be careful when you're doing it
4:53
because the core is very stubborn.
4:55
You're gonna wanna core it so that the leaves as it cooks,
4:59
the leaves are just gonna peel off nicely.
5:04
And once you get the cabbage boiled you're going to-
5:08
the outer leaves you want to hold onto.
5:12
They're not the prettiest. - They're the strongest.
5:14
- Strongest. - Of all the leaves.
5:16
They are the biggest. - Right.
5:18
- They're the biggest so, you want a big roll.
5:21
- But these you don't wanna discard,
5:23
you wanna hold onto them.
5:24
And you can layer your pan.
5:27
- Yeah and they're tough.
5:28
If you're just frying cabbage, Eddie,
5:33
those outside green tough leaves,
5:38
you have to slice those thin.
5:41
I do them almost in strips.
5:43
And it takes longer for those to cook
5:45
then it does the inside of the cabbage to cook.
5:49
Cause they're just tougher.
5:51
So I always throw those in my pot first.
5:55
And give them a chance to cook.
5:57
Okay, put me to work, if you want me to work.
5:59
- Okay - What do you want me to do?
6:01
- The first thing we've already precooked our cabbage.
6:07
Got that going.
6:08
And now it just comes for the mixture.
6:11
What goes inside it.
6:13
We're going to, you're gonna have a cup and a half..
6:17
- A teaspoon of salt?
6:19
- Well that went in the water with the cabbage.
6:21
- Oh okay.
6:23
But you gonna add salt to this, right?
6:25
- Yes, that comes down the road.
6:28
- [Woman] She's getting ahead of you.
6:29
- I'm a recipe follower.
6:33
- [Woman] Me too, Eddie.
6:35
- You know, and some people are and some people like to...
6:40
- [Woman] Jump around.
6:41
- Free balling it.
6:42
- It's not free balling.
6:44
(everyone laughs)
6:46
- [Woman] So Eddie, what do we do next with your recipe?
6:48
- We are going to start with...
6:51
We have a cup and a half cooked rice.
6:56
And you're gonna probably not want to use the instant rice.
7:00
You're gonna want to cook.
7:02
- [Paula] Use the ole' timey.
7:03
- Ya, and then-
7:05
- Do I need to get a measuring cup for that?
7:07
- No, cause Theresa's already-
7:09
- Oh Theresa's already measured it, she's so smart.
7:13
- And then we'll start off with
7:16
a pound and a half of ground beef.
7:20
And a pound and a half of ground pork.
7:26
You're gonna want to cut up 3 slices of bacon
7:32
to saute with your onions.
7:33
And you can do that ahead of time.
7:36
And get the mixture ready to go.
7:39
And then, we're gonna add 2 eggs.
7:43
- 2 eggs.
7:43
- To the mixture.
7:45
- And a teaspoon of garlic powder.
7:46
Can I measure that out for you?
7:47
- Yes you can.
7:50
- I'm gonna use the half a teaspoon
7:51
cause it'll fit down in there.
7:55
And I'll just do that twice.
7:59
And how bout your one teaspoon of salt, right?
8:03
- And you know what, I would say-
8:05
- That's a lot of meat.
8:07
- salt to taste.
8:08
- Yeah.
8:12
Okay, teaspoon of black pepper.
8:15
- Yes.
8:17
- Yeah, does that sound about right, Eddie, a teaspoon?
8:20
- That's good.
8:21
- And then we did the garlic powder.
8:23
- Oh and brown sugar!
8:24
- No, no that comes later for the tomato sauce.
8:28
- Oh yay!
8:31
- So this, you just go on and mix it all up.
8:35
- Do you want a spoon? I got lots of spoons.
8:38
- [Woman] Oh no let's see him do it. Look at Eddie.
8:41
Getting messy. And he did just wash his hands, everybody.
8:44
- [Paula] Of course he does.
8:45
This is the cleanest man you've ever met
8:47
in your whole entire life.
8:49
- [Eddie] Then I wanna add the rice.
8:51
- These are the best tools
8:53
that god has made available for us.
8:57
Keep 'em clean and they'll work for you a very long time.
9:01
Till Mr. Arthur Rhitis comes visiting.
9:05
Cause he's visiting me.
9:08
- You know we, you and I were talking about Thanksgiving.
9:14
I know I was telling you about my Polish grandmother
9:16
making the-
9:17
- I wanted to know,
9:18
I was asking him what a typical Thanksgiving was
9:21
at his house.
9:23
- We made, I told you that she made a meat dressing.
9:28
- Yes.
9:29
- It was, you know, it was probably similar to this.
9:32
With ground beef, ground pork, egg,
9:36
you know, spiced the way you want it.
9:37
Rather than rice she added elbow macaroni.
9:44
- So is it like goulash?
9:46
- No, no, not for the- no.
9:48
It was almost like a meatloaf.
9:51
- Well does your mama know how to make it?
9:54
- Yes, yes.
9:54
- Okay good so Carol will walk me through it.
9:58
- Yeah.
10:00
- [Woman] We need to get Carol down here and do a show.
10:01
- I know!
10:04
- Okay so that's the mixture.
10:07
- [Woman] Hold up, when are you adding the bacon and-
10:10
- Oh ya I forgot the good stuff, actually!
10:13
- [Paula] Yeah this is the prize.
10:16
- And you know not everyone,
10:17
actually I've got a...
10:19
Say, my father, I don't recall him adding bacon.
10:27
You know, onions or whatever.
10:29
- So this is something your mama's done.
10:30
- I've seen other recipes.
10:33
People have added what they liked in it.
10:38
You know like I said, some people add vegetables.
10:42
- Yeah, no this sounds perfect to me, Eddie.
10:45
- But the bacon will just give it that extra flavor.
10:50
- [Woman] I love the handwritten recipe next to it too.
10:53
Just to add a little punch.
10:56
- When Eddie called his mother she said,
10:59
oh Eddie, I can tell you how I make it.
11:03
- I didn't get an exact recipe.
11:05
- But there's no exact recipe.
11:06
And I know that it's driving your son crazy.
11:11
That he's having to do a little bit of guessing here.
11:15
All right so we've got the cabbage that you parboiled.
11:23
With the salt.
11:25
Got a cup and a half of rice.
11:26
One and a half pounds of lean ground beef.
11:28
One and a half pounds of ground pork.
11:31
Three slices of bacon, chopped.
11:33
Along with a fourth of a cup of finely chopped onions.
11:37
Just a fourth of a cup?
11:38
- Yup.
11:39
- Two eggs.
11:40
A teaspoon of salt, teaspoon of garlic powder,
11:42
teaspoon of ground black pepper.
11:45
Okay and then the two tablespoons of brown sugar.
11:49
Two cups of crushed tomatoes.
11:51
Tomato juice to-
11:54
What does that say?
11:56
- To cover. That's the last thing you'll do.
11:58
- Cover rolls, oh yeah. Rolls, cabbage rolls.
12:01
Okay, I got you.
12:04
- [Woman] And just FYI,
12:05
the recipe will be connected to this video.
12:08
- Doesn't that look like an angel.
12:10
- [Eddie] It does, it does.
12:12
- [Paula] Wow.
12:15
She's so pretty.
12:16
- [Eddie] So what you do is you take a scoop.
12:19
And you don't wanna overstuff it.
12:23
And you kinda wanna start it in the middle.
12:26
- [Paula] Wow, that's it?
12:28
How many of those rolls would you eat?
12:30
- [Eddie] Oh gosh, now this is kind of a small one but-
12:34
- [Woman] Now did you cut it in any certain way, Eddie?
12:36
Or does it just kind of open that way?
12:38
- [Eddie] No, it opens that way.
12:40
The only thing-
12:41
- [Paula] When you break that piece...
12:43
- [Eddie] The only thing you wanna do is take a knife
12:47
and when you peel...
12:51
- [Paula] Look how perfect that is.
12:54
Just like Eddie.
12:57
That looks like a roll that Eddie would make.
13:00
- [Woman] Oh the perfect roll, of course it does.
13:02
- [Eddie] When you peel the cabbage leaf off
13:05
you're going to want to trim down the vein part.
13:10
Because it's so crunchy and you don't wanna eat that.
13:15
And not only that, it'll make it easier to roll.
13:19
- [Woman] Stuff?
13:21
- Just makes it a little bit more pliable.
13:23
- [Paula] Okay, would you like me to start doing that
13:25
on these others?
13:26
- [Eddie] Yeah, and then we can just go on
13:27
and stick that in there.
13:29
- And just lay it seam side down.
13:34
On top of your tougher cabbage leaves.
13:38
- And I always thought it was interesting,
13:42
the word Golumpki or...
13:47
It's actually pronounced differently by different people.
13:51
- [Paula] And so, what does that mean?
13:53
Stuffed cabbage?
13:54
- It means stuffed cabbage.
13:55
But what it actually means,
13:57
and I thought it was funny the first time I ever heard it,
13:59
was Golumpki in Polish, is sleeping pigeon.
14:08
- Sleeping pigeon?
14:10
- I guess someone at one point
14:11
thought the rolls looked like a little pigeon,
14:14
tucked up sleeping.
14:16
- [Paula] Huh. Well birds do,
14:18
they kind of tuck their little head in.
14:21
You know, underneath their wings.
14:23
- Ya.
14:25
- So how's that one?
14:27
- Okay so what we'll do is go on and get all these rolled
14:29
and we'll come back and do the sauce.
14:30
- Okay great!
14:34
- All right we've got all the rolls in the pot.
14:37
- Look!
14:38
Look at these beautiful, beautiful bundles of cabbage
14:46
stuffed with meat.
14:47
- Sleeping pigeons.
14:49
- Sleeping pigeons!
14:51
And Eddie is very precise and he's got 'em looking perfect.
14:59
So that pound and a half
15:01
and pound and a half is makes a lot.
15:04
- It did one head of cabbage.
15:07
- Now let's remind everybody how you started.
15:11
You cored a fairly large head of cabbage.
15:16
- And you wanna kind of inspect your cabbage
15:17
and make sure the leaves look good.
15:20
- Yes, yes you want a pretty cabbage for this.
15:24
And then you put it in a stock pot.
15:26
- Stock pot, and you wanna just-
15:28
- Cover it with salty water.
15:30
- Salted water and get it to a good boil.
15:34
But then basically steam the lettuce for about 15 minutes.
15:38
- The lettuce?
15:39
- I mean cabbage!
15:41
- I was gonna say, you holding back on the lettuce.
15:45
So you wanna...
15:49
Cut down your feet and cook it for 15 minutes.
15:53
- Because it's really going to, you're about to cook it for
15:57
maybe an hour to an hour and a half.
16:01
- Wow.
16:04
It just looks fabulous, I'm so excited.
16:06
- So anyways-
16:08
- Right here I see that you use, what I use.
16:11
If I'm using canned tomatoes I love the crushed.
16:15
- Crushed tomatoes.
16:16
- I don't like 'em diced, it seems like they won't ever...
16:19
- And it depends what you like.
16:22
Sometimes some people use like a plum tomato,
16:26
you know, canned tomatoes.
16:28
And then you gotta dice them up a little bit.
16:31
But what you're really shooting for is some-
16:34
- Just this. Like that.
16:36
- And you're gonna add...
16:39
- Oh that's right, the brown sugar, the good part!
16:43
- Now, a lot of recipes call for white sugar.
16:46
- No I think brown sugar is...
16:48
- My mother, even when she makes her
16:50
what we say, American Chop Suey.
16:53
You say, goulash.
16:55
My mother will put brown sugar in that.
16:57
- All right now you pack that down good, didn't ya.
17:01
- [Woman] What does the brown sugar do?
17:02
Doesn't it like...
17:03
- Makes it sweet.
17:05
- [Woman] Well doesn't it take some of the acidity
17:06
out of it.
17:07
- It will cut the tartness of the tomato
17:10
and just make it sweet.
17:12
- Two tablespoons and mix it up.
17:25
- [Paula] Oh yeah that brown sugar's gonna...
17:29
Gonna really just set everything off.
17:34
Okay so you just gonna ladle that on top of your cabbage.
17:37
- Yup and just let it...
17:38
- [Paula] Here, I'll hold your bowl for you.
17:40
How bout that?
17:41
- [Eddie] Just let it drizzle down all on the side.
17:45
- [Paula] Yeah!
17:47
- [Woman] He sounds like a chef doesn't he?
17:48
- [Paula] I know, he does.
17:51
He's left handed, which looks so awkward to me.
17:54
- [Eddie] I am.
17:55
- [Woman] So am I.
17:57
- [Paula] So is Linton.
18:00
The girls, are right handed.
18:02
I think all my grand children are right handed except for-
18:06
You know what I haven't been able to find in this kitchen?
18:09
- [Eddie] A right handed person?
18:11
- [Paula] No, I'm right handed.
18:13
(everyone laughs)
18:15
Right now, heck I just need the right, right handed person.
18:21
But you know what?
18:22
I haven't found no rubber spatulas.
18:27
- [Eddie] Have to keep unpacking.
18:31
- All right, watch that Boston Butt special
18:33
and you'll find out what I was going on.
18:38
Cause I know you're thinking, what're they talking about?
18:43
As my grandmother used to say, rinse this out.
18:47
- [Eddie] Yes, it's all good.
18:49
- [Paula] Oops!
18:50
- [Eddie] You rinsed too much.
18:51
- [Paula] I over rinsed it.
18:56
- [Eddie] And basically what we're just going for the juice
18:59
to keep it going.
19:01
- [Paula] Well it says here,
19:03
it says just enough tomato juice to cover.
19:06
- [Eddie] Yeah!
19:07
So you can add what you want.
19:10
I mean, it's all gonna steam in there.
19:13
- [Paula] Yeah. So you gonna cook this covered, Eddie?
19:15
- [Eddie] It's gonna be covered.
19:17
And you're gonna cook it at 350 for at least an hour.
19:25
- [Woman] Keep pouring so they can see what covered means.
19:28
- [Eddie] Well I can see it, it's up on the edges already.
19:31
- [Woman] So it doesn't have to mean the whole cabbage?
19:34
- [Paula] To me, if it says covered
19:35
I would think that it meant for them all to be covered.
19:39
- [Eddie] That's good. Cause it's gonna-
19:41
- [Paula] You know, to the top.
19:43
- [Eddie] It's gonna steam up and...
19:44
- [Paula] Yeah, yeah.
19:47
That looks delicious y'all.
19:51
- [Woman] Cannot wait.
19:53
- And smells good.
19:54
- Some people will after it's done cooking
19:58
will add some sour cream to the juice
20:03
and make it a little more like tomato soup.
20:07
- I'm so glad that you said that.
20:10
Cause I would love sour cream on top of it.
20:14
- Yeah.
20:15
- And it looks like it could even stand a little cheese.
20:18
- Well cheese, I've never done cheese.
20:21
You know, if you have children that don't like cabbage
20:26
and there's no way you're gonna get them to eat cabbage
20:29
go on and cook it the way it is.
20:31
You can serve this over pasta, over mashed potatoes.
20:36
Go on and get- let it cook, take the cabbage off
20:38
and-
20:39
- You wouldn't serve it over rice, cause there's rice in it.
20:43
- But anyways, this is it!
20:47
Cover it.
20:50
In the oven at 350 for about an hour.
20:52
- Eddie,
20:53
this is one of the first pans that we came out with.
20:57
Theresa do you remember?
20:59
I asked them 100 years ago if they could make me cookware
21:05
that was like the old blue speckled.
21:08
And I had an old pan, probably 75 years old,
21:11
I showed it to them and they said,
21:12
well we've never done anything like that but we will try.
21:17
This is how it turned out!
21:18
They brought it to me.
21:20
I said, that looks like marble.
21:22
- Yeah!
21:23
- I said no. I'm talking speckle honey!
21:26
And now you see it everywhere.
21:28
- That's how my parents...
21:29
They had their speckle pan like this.
21:30
- Yes, yes.
21:33
Yes so in the oven it goes.
21:35
- 350 for one hour.
21:37
- And your oven is up to 350.
21:40
So you get the honor of the butt shot, Eddie.
21:45
- Uh oh!
21:47
- Uh oh, we gonna have to lower the racks!
21:49
- We're gonna have to readjust it.
21:50
One hour, check it the beef should be cooked.
21:55
Should not be pink.
21:58
And cook it about an other half hour if needs cooking.
22:00
- Eddie I so appreciate you sharing
22:02
one of your family recipes with us.
22:05
If y'all want more, get in touch with us.
22:08
And we'll just have Eddie cooking
22:11
his mother's whole entire repertoire.
22:16
So thank you Carol for sharing your recipe with us.
22:22
And walking Eddie through the way you do this.
22:25
It looks... well I haven't seen it yet!
22:27
- You haven't seen it.
22:28
- But I saw it once you poured the V8 juice on top.
22:33
And it was so beautiful.
22:35
But I sure am ready to see the finished product.
22:37
- This is my moms recipe but actually it's my dad's recipe.
22:43
But I added a few things and (mumbles).
22:47
(Paula laughs)
22:48
- Now what did you add that dad wouldn't approve of.
22:51
- Probably the bacon I added.
22:56
But anyways, look at this.
22:58
Ready and...
23:01
- [Paula] It looks wonderful.
23:05
Yes please.
23:06
A small one, a very small one.
23:08
- [Eddie] Okay.
23:09
- [Paula] That looks like a very small one.
23:11
- [Eddie] A baby pigeon.
23:12
- [Paula] Yeah a baby pigeon!
23:13
- [Woman] He loves calling them pigeons, don't he?
23:16
- [Paula] Sleeping pigeons!
23:18
- [Eddie] I just get a kick out of it.
23:19
- [Paula] Wow. Wow.
23:24
This is a wonderful meal to feed a crowd of folks.
23:30
- [Eddie] Ya and it's great-
23:31
- [Woman] Nine children and two parents.
23:33
- And yes! And it's so economical, right?
23:38
- Yes, yeah.
23:39
- [Woman] Somebody gonna cut into one for me?
23:41
- [Paula] Yes! So Eddie,
23:44
we could do all your prep on this the day before, right?
23:50
- [Eddie] Oh definitely!
23:51
- [Paula] Put it in the refrigerator.
23:52
- [Eddie] Put it in the fridge.
23:52
- [Woman] Eddie, show me the inside.
23:54
(Paula moaning)
23:56
- [Paula] Oh Eddie!
24:03
- [Woman] Paula you like it?
24:05
- It's delicious.
24:08
Just delicious, isn't it Eddie?
24:10
- Yes, yes. And the pork,
24:13
I think the bacon adds a little extra punch to it.
24:18
Like I said-
24:20
- Oh it's so hot!
24:21
- Add some vegetables
24:25
If you need to mix up vegetables to make your kids eat some.
24:30
- Well...
24:34
That is simply delicious.
24:36
It's almost like a meatloaf inside that cabbage leaf, y'all.
24:40
- Yes, yes.
24:41
- And of course,
24:43
you can certainly make this recipe your own.
24:47
You could add any-
24:48
- Seasonings.
24:49
- Yes, you could add any type.
24:50
If you wanted it more Italian, you could add Italian.
24:54
- Use chunkier tomatoes.
24:56
But ya, I mean it's pretty versatile.
25:00
- It is truly delicious.
25:04
And like I said, it's affordable.
25:08
It goes a long way.
25:13
- And some what healthy right?
25:15
- It is!
25:17
It really is, that's healthy!
25:23
And I do love cabbage.
25:25
- Me too, me too.
25:27
- You know what, Eddie?
25:30
We forgot.
25:32
- To put a bib on?
25:34
- No, the lettuce pray.
25:39
Let us pray.
25:42
I pray that I'm so thankful that your mama had you.
25:47
Love best best dishes, y'all!
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