Deconstructed Stuffed Cabbage

Hey there, I'm Yasu Rice and welcome to my home where the hustle and bustle of shopping, cooking, and cleaning all week is our way of preparing the cover chabases. So when that special moment arrives, we sit back, take a deep breath, and say out loud, ahm say is in the air. stuffed cabbage. You filter, you name it. This time we prepared it. So simple. And I'm going to call this the lazy stuffed cabbage. Basically a deconstructed stuffed cabbage. Let me show you. And here we go. Wow. Wow. That's all I can say. It smells like stuffed cabbage. The ingredients are just like stuffed cabbage, but we just didn't roll anything. We just took all the ingredients. We laid it in a pot. Think of like a lasagna. Put it in the oven. I covered it. 5 hours on a low temperature. Yum. I mean, actually, I don't know if it's yum. Let me taste it. I'll let you know if it's yum. You bring this out, STO, even the drunk people are going to like it. Wow. Oh, yes. Come on. Well, the only problem is tasting this now. I might burn my tongue off. Actually, it's a little too hot. I'm going to put this down. I'm going to have a glass of wine first. A nice glass of uh Baron Herzog Merllo. always goes with stuffed cabbage. Wow. So good. I didn't even taste that. The wine is good. And I didn't burn my tongue off. Wow. I love this. This going to be my new thing. I'm not rolling stuffed cabbage anymore. It's done. Oh. This is a winner. Winner winner stuffed chicken dinner. I mean stuffed cabbage dinner. Wow. I want to show you how simple this is. I'll prepare this for you. Chick one, two, three. All you need is all the ingredients ready. You buy cabbage, you buy tomato sauce. Put everything together. One, two, three. Okay. more. Mhm. Okay, guys. I I put my tongue off. Okay, let's do this. Let me show you what I did. My tongue is still hurting. I burnt my tongue. We cleaned up and now we'll start. Get your pan. Next, you want to put some sauce on. Then we'll put the meat. A little more sauce and we'll be done. So, let's put this aside and let's make the sauce. Got a whisk. Here's my cabbage. Here's my rice. I want to use half of it. Now, remember, there's no rolling, forming, worrying about it. Whatever happens happens. All right. You want to get a nice ground beef. I like a little fattier. I cheated a little bit over here and I uh took some ground beef from a restaurant. I grinding my own meat. So, this is going to be extra special good. Uh we use some dry age meats and dry-aged fats and stuff like that. So, I know this is going to be even better than just your regular ground beef you'll get. Ask your butcher. Get you some nice ground beef. Don't get the extra lean for this. You want the flavor. Baddest flavor right there. When I say this is easy to make, it's really easy to make. I take some extra cabbage. I put it on the top. It's like a little texture. Let's go with the sauce. Boom. Guys, you're done. What was that? Stuffed cabbage in about 3 and 1/2 minutes. 4 minutes. It took me longer to eat and I burnt myself in between. Boom. Look at that. Lazy stuffed cabbage. You're done. some foil. I preheated the oven to 350, left it in the oven for an hour and then lowered it to 250 for another 5 hours. Came out perfection. The only problem is, and you have to be very careful, when you taste it, don't burn your mouth off. finished and after that. Looking forward to serve you my new restaurant in Lakewood.