I'm Romanian, but our cabbage rolls are called Sarmale. We like to use turkey meat instead of pork, it's much healthier and tastes so much better! You should try it sometime :) We don't put carrots, either! We cook onion, turkey bacon, and season it with salt, pepper, paprika, and add fresh thyme and dill. Thyme makes it tastes so amazing, and gives it that traditional flavor that we love. After that's cooked, we add the rice and ground turkey. We cook the cabbage pretty much the same, or soured cabbage. Then we fold them, and put them in a large pan (because they are too good and we make a bunch so we don't run out fast!) After the pot is nearly full, we put a smoked pork and smoked sausage leg in between for extra flavor. Let it simmer for about 3-4 hours. We then add in tomato sauce and let it simmer when the Sarmale are nearly finished for about half an hour. And that's it! Would love for you to try it the Romanian way :)

You brought so many good memories to me. Every slavic person will almost feel taste of these cabbage rolls just by watching it. Thank you for good recipe. I love watching you!!!

The ultimate keto meal

The obnoxious music makes the video so much better. 10/10 idea.

Polish gołąbki but we don't use carrots we make a tomato sos.

This is called “ sarmale “ in Romania. But the dish is originally from Turkey 🇹🇷

It’s called Galumpky in Polish!! I’m sure I didn’t spell it right!! Phonetically it is Gal-lump-key!

I make my stuffed cabbage so different than you. I first cook a bone in ham in boiling water along with a piece of cabbage, then save the broth from it to cook my stuffed cabbage in. I also use chopped onion and garlic sautéed in butter that I mix in with my ground meatloaf and rice mix before I roll them. I also add a pound of kohlbasi cut into small pieces and pieces of the cooked ham throughout the cabbage layering process in a deep pot that I cook on the stove. I add whole tomatoes that I break up along with tomato juice on top, along with some sauerkraut and chopped leftover unused cabbage pieces. Cooking it in the ham broth makes it so flavorful and delicious.

I am from Romania ❤️stuffed cabbage. I freeze the cabbage for 4,5 days and you defrost the night before and it’s so easy 😊

i make these babbies in the slow cooker. so much easier and so moist and perfect ever time. also i freeze whole raw cabbage. and when i unfreeze its the perfect softness for the golubtsi. aint nobody got time watching the stove like a hawk. everyone always raves about them so i must be doing something right

Голубцы! Love them! They remind me my childhood when my grandma use to make them ☺️yum!

This is actually a really authentic technique with a really authentic recipe .... so happy to see this online! So many people try to take a shortcut approach to this

You really made our life “ delicious “

In Romania we call them sarmale, in stead of carrot we use choped onions. Try it, you will love it! ❤️❤️😋😋😋

Love your presentation and all of her tips, especially the rolling& adding the carrot!

I've been making these with my aunts and my mother for 45 years...learned how to use a paring knife and devein the leaves...it was my responsibility to do that first, and learn how to tell when the leaves were just right coming out of the water. We used to roll hundreds of these for wedding receptions, baby showers, first communions, Easter, Christmas. I've never seen the cone roll shape...makes perfect sense! Am going to incorporate that into mine! Thanks Natasha! You taught an old dog a new trick!

I've never had stuff cabbage before. This looks like a great time to try them. Looks "DELISH!!!".

Looks great Natasha, i like the cone folding prep on the larger cabbage leaves, never seen that process before, is going in my recipe playbook,ty

Спасибо большое за рецепт,все просто и элементарно!!!

That looks so good!!! I will be trying this dish soon. Thanx a bunch!!! I love all your recipes 😍😍