Transcript
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Let's make it. Some call it, some call
it halopes, some call it stuffed
cabbage. The idea is the same. It's the
dish that many love to eat on purim and
simp. And it is delicious and whoever
doesn't like it, I don't want to say
anything about them. This recipe is very
hard to make. It's so complicated. Don't
do it. Don't ever. But if you have
patience and you love the people that
you are feeding, let's get into it. I
actually took this recipe from AI from
Google Gemini and I asked do research
online for geil the one that you eat not
the one that you go and meet that has I
don't want to say what in it
>> stuffed cabbage
mentioned
or is the term for this dish
>> but don't worry I didn't trust them I
kept on checking and verifying and
tasting it to make sure that it's the
real deal you cannot trust them AI is
just a machine that copies human
thoughts. You don't want to know what
humans think. Let's start by preparing
the cabbage. Let's take one head of
cabbage and boil it for 10 minutes in a
pot with boiling water and then let it
cool off in the hot water.
Let's cut out the core with a knife.
Now, let's take off every layer of
cabbage carefully. Every layer that
tears is one less halopa. Now, let's
make the filling. We need 1 kilo of
ground beef. Let's add to it 3/4 of a
cup of rice, one egg, one onion very
finely chopped, 2 tespoons of salt, 1
teaspoon black pepper, 1 teaspoon garlic
powder, and let's mix it very very well
together.
Now, for rolling the cabbage, let's not
be intimidated from it. Basically,
what's happening is, let's say, for
example, this bottle is the meat and
this is the cabbage. We're basically
rolling the cabbage around the meat and
using the meat as a glue to hold it
together.
And we stuff it in with a finger.
There we have it.
That's basically what's happening.
Like everything in life, we need to use
cycle and intuition. Not every cabbage
leaf is the same size. And also, you
might want to add more salt to your meat
or more sugar to your sauce. Now, let's
make the sauce. It's very simple. 600 ml
of tomato paste, not sauce paste. And
let's dilute that into four cups of
water along with 1/4 cup of lemon juice,
2 tsp of salt. That's basically it. Of
course, we can enhance it. We can add
garlic. We can add ketchup. We can add
herbs. I have a feeling that if I added
a big marrow bone, it would be a major
upgrade. But even if we keep it simple,
it will be so delicious. I'm cooking it
in a crock pot, so I don't need to worry
about the temperature. But if you're
cooking it in a pot, you should probably
bring it to a boil for about half an
hour and then let it simmer for a nice
few hours. It's probably good after 3
hours, but after 12 hours, whoa, such a
big difference. There we have it.
Delicious geil covered pan. It came out
delicious. Yum, yum. We want to hear
your ideas in the comments. Write if you
have ideas how to enhance this recipe.
Thank you so much for watching. I hope
you make it. I hope you enjoy it.
Wishing for you and for all of us.
appear.
