I get a kick out of imported goods translations in English on their labels. You can see their native marketing department trying hard to come up with a decent convincing phrase.
Well Ladies and Gentlemen,
What looked like a failed cooking afternoon turned around unexpectedly into a success story. The Sarmale (stuffed cabbage rolls) turned out as it should – the rolls didn’t fall apart, they remained stiff, retaining their initial shape, the taste was full of cabbage flavor with a flagrant tomatoe aroma. One thing that I should have added more was salt. But better less than over-salted.
This whole organic food concept cracks me up sometimes. There is a multi-billion industry built on it. The modern American culture became so “fat hydrogenated” that produced a whole anti-movement (rightly so) to bring back the original food production standards of natural cooking.
Since 1991, there’s an annual festival in Chicago called Taste of Romania, on the vacant plot found at the intersection of California and Addison avenues (proximity of Lincoln Park), organized by a restaurant called “Little Bucharest“, with a Balkan cuisine (more than Romanian). This year’s […]
Stuffed cabbage, also known as “Sarmale” in Romanian. is a social event. Grandmas, aunts, gather in the kitchen and all they do for that morning is talk and stuff cabbage leafs!
Beside the fact that Sarmale is one of the dishes you MUST try, there is a whole social aspect that comes with it. Try making friends with a Romanian family nearby. Sooner or later they will invite you over for dinner. Then they will teach you how to make stuffed cabbage! That’s a priceless experience!
It is like apprenticeship over at Gordon-Bleu!