Comments on: Pondering Sarmale (stuffed cabbage)

By: Gabi

Gabi — Thu, 22 Oct 2009 14:42:19 +0000

Aether,

Thanks for the comment. Indeed there are certain ways of making sarmale and indeed it differs from region to region. I just remember the ones made with pickled cabbage turning out supreme – nothing to equal.
Probably because the brinning-pickling process adds extra flavor.

By: Aether

Aether — Tue, 20 Oct 2009 04:14:30 +0000

When I lived in Romania, my wife used to just pull apart the leaves and blanch them until they were soft, then roll em up. We also used to cut the stems from the back of the leaves to make them roll easier. We never used pickled cabbage, only fresh. But it was still great everytime. I guess it all depends on the way a family, or maybe even a village, does it.

By: Gabi

Gabi — Mon, 10 Nov 2008 16:44:24 +0000

Grace: Thanks for the comment! I did that indeed but I blanched the whole cabbage and the inner leaves were not tender. My answer to this was starting the first batch of brine-pickled cabbage. As it supposed to be.

By: Sam Sotiropoulos

Sam Sotiropoulos — Fri, 31 Oct 2008 18:43:12 +0000

Oh, I am looking forward to this one!

By: Grace Piper

Grace Piper — Fri, 31 Oct 2008 14:23:24 +0000

Great post. Although I’ve never made stuffed cabbage, an alternative to freezing the leaves you might try blanching them in boiling water for a few seconds until they wilt.

By: Gabi

Gabi — Mon, 27 Oct 2008 01:41:14 +0000

Bob: Thanks for the visit and comment!

Foodycat: You are right. Nothing can beat pickled cabbage. Beside that the leaves become very tender making the wrapping process a breeze. Thanks for the comments!

By: Foodycat

Foodycat — Sun, 26 Oct 2008 10:06:21 +0000

I like the sound of doing it with a pickled cabbage leaf! I bet that adds loads of flavour. Good luck with this – I am sure yours will be better than your wife’s!

By: Bob LaGatta

Bob LaGatta — Sat, 25 Oct 2008 05:41:33 +0000

I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: http://www.technocooks.com for uhm…a different “menu.”