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  1. さすが！　やっと　日本　の　味　だ！アメリカ　に　１９５８　に　移民しました。また　懐かしい
    ロール　キャベジ　作れた　の　は　嬉しい　です。ありがとうございます。

  6. In Cyprus we do a similar recipe. We stuff vine leaves with pork mince meat that also has rice and herbs and cook it a flavoured broth that has tomato paste. Greece and Turkey have other versions of this, as well as other Balkan Mediterranean and middle eastern countries, or wtvr other country, a lot of cultures put stuff in leaves

  8. I was taught by a lady from Japan and hers , like you mentioned is not the same , did not have tomato's of any kind or chicken broth! Rice , water chestnuts , bamboo shoots , and green onion all finely chopped and soy sauce added in meatball mix too. Broth is miso and or soy sauce , water and or beef broth, sugar or rice syrup , sea salt or msg (back 45 years ago but today I never consume msg) , and pepper . Cover cabbage rolls pan bottom 1" in sauce add rolls cover with sauce bake covered for 45-60 min. At 375 oven basting 3-4 times and last 5 min. uncovered if needed for color. Yummy! Even a cabbage hater Ate All The Cabbage !!

  15. This dish is not Japanese. This is an old German/Polish/Russian recipe that my family has made for generations. There is nothing "Japanese" about this dish. Please research the history of your foods before making such a claim.

  17. Hello! I made this yesterday! I was feeling under the weather and saw your video and it looked so good and healthy and not to complicated to make so, I decided to make it 😉
    Even though I wasn't feeling well I pulled myself out of bed and went to my favorite Asian market for a few of the ingredients. And…..my whole family loved it! Me being sick craved more broth so next time I will double the broth reciepe. Thank you for inspiring me to get out of bed I felt better after eating it and most definitely will make it again 👍🏽

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