Jacques Pépin's Hearty Stuffed Cabbage

Jacques Pépin's Hearty Stuffed Cabbage | KQED

Рет қаралды 83,629

Жыл бұрын

In this week's episode of Today's Gourmet, Jacques Pépin prepares a hearty stuffed cabbage, perfect for a cozy winter-time meal. He also prepares an asparagus salad with mustard dressing and a banana wonton dessert.
In This Episode:
00:00: How to select and cut the best asparagus
2:04 How to cook asparagus
2:33 Stuffed cabbage recipe
7:45 How to cook barley
14:30 Asparagus with mustard dressing
17:29 Banana wonton dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 304, 1994. Joys of Cooking
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to ‪@KQEDFood‬ to watch more food videos.

Пікірлер: 65

@kqed Жыл бұрын

As always, this episode is packed with kitchen tips: how to break apart cabbage for the perfect roll, how to select and peel asparagus, how to make mustard dressing, and more. We always learn so much.

@johnbgriffinjr116 Жыл бұрын

As an old cook it’s a joy to watch Jacques multitask… his mind is aware of everything he has cooking and he organizes his next moves several steps in advance like a chess player… an absolute pro! 😊

@mailtorajrao Жыл бұрын

Just listening to inimitable Jacques Pépin is so calming and reassuring that all is somehow right in this world

@allstopblue5717 Жыл бұрын

He seems so embarrassed with what he is doing on television. Keeps saying “should cook this longer, should cook that longer, etc etc. feel bad for him honestly. He knows he is taking shortcuts for TV and it’s not right

@ColoredGlass777 Жыл бұрын

What a delightful lovely soul! He’s like poetry in motion as he teaches us how to cook…I feel so peaceful and joyful listening to his soothing voice ✨💖✨

@VCT3333 Жыл бұрын

A way to get wilted cabbage is to freeze it, then thaw it in the fridge. Once it's thawed, the leaves can be separated and the freezing and thawing will automatically make it wilted for making rolls.

@puppylove422 Жыл бұрын

I hate the "modern" tweaks to these classic dishes :-/

@susantilkian5297 Жыл бұрын

I could watch Jacques Pepin all day long. He's a treasure.

@BobbyBrady2000

He may be a "master" but he didn't wash his hands one time. Especially after handling that raw meat.

@Fuzzycatfur Жыл бұрын

Ah yes, it must be Wednesday.

@Boyhowdy875

My favorite chef of all time!

@joannaedwards6325 Жыл бұрын

I like that he said, "I drink wine with everything".

@TheVetusMores Жыл бұрын

I want to take this opportunity to thank KQED for bringing Chef Pepin to KZfaq, where those of us who don't live in San Francisco can enjoy him :) An enormous collection of Jacques

@orion8835 Жыл бұрын

Stuffed cabbage is a fun Eastern European recipe mainly. The flavor profile is mostly gentle and rather dull when reproduced by Americans. In Hungary, Poland, etc. however the “Gołąbki”

@ghw7192

Thank you KQED for bringing back these shows! I watched them in my youth and now I get to enjoy them again!

@tommydenato8863 Жыл бұрын

My version of heaven is a bunch of puppies chasing squirrels in fields and watching Jacques Pepin cook all day.

@bobbykeene12 Жыл бұрын

Man- this dude never fails to impress me. I watched 20 cooking vids today and learned nothing. Popped this open and viola - learned out to peel Asparagus in a useful way.

@francinecorry633 Жыл бұрын

Watching Jacques at the stove is mesmerizing,just so smooth and effortless. Explaining everything in a way that is easy to understand,a natural.

@chrisandersen5635 Жыл бұрын

Excellent as usual. He is just a great teacher.

@daphnepearce9411 Жыл бұрын

Wow, This my fourth stuffed cabbage recipe I've seen this week, maybe it's a sign for me to make this tasty dish.....which I will. :-) I'm drooling over the asparagus salad, I'm eager to start making this. Also, did chef say he was enjoying the meal with gewurtztraminer wine? Interesting. Thank you chef!