(11-07-2017, 11:36 AM)Strigoi Wrote: Is it the tomato in the sauce? Capsaicin (the stuff that makes peppers hot) is supposed to be good for the stomach.
Quote: the big difference between Romanian cabbage rolls and others are that we make them with sour cabbage.
Quote:The quality of the cabbage is the main factor in obtaining a good result and the requirements are somewhat higher and more specific in comparasion to sauerkraut. The heads should be nearly round, but, slightly flattened on the top. Since they are processed as whole, it is very important for the pressure to be distributed uniformly on the entire surface. The core should be as small as possible, since too large a core represents a waste and therefore its fermentation rate would differ from the leaves rate (the fermentation must proceed uniformly everywhere). For the same reason, the ribs should not be too expressed; they should be firm, however not too hard and fibrous. The head should be firm and very compact. Its firmness should not be owed to mechanical tissues, but to the compactness – the leaves should be packed very densely. The leaves themselves should be firm, but thick; their palisade mesophyll should be particularly well developed, not the spongy mesophyll or epidermis. The cellulose content should not be high. They should be rich in sugar and dry content. At all levels there should be as little spaces as possible that could trap air. Such physical characteristics would permit the head to ferment and not to disintegrate, on one side, and on another – to stay soft, but crispy, and not to become tough and paper-like, as well as to have a uniform fermentation.https://en.wikipedia.org/wiki/Whole_sour_cabbage
(11-08-2017, 12:03 PM)Strigoi Wrote: Had some Sarmale last night at a friends, cabbage rolls with beef and rice dipped in sour cream
I never cook elaborately for just me.
(11-08-2017, 08:05 PM)JayRodney Wrote: I hear ya' NM, usually they look better than they are.
Found this:
http://www.geniuskitchen.com/recipe/roma...lls-265777
I'm starving now.
Don't know what to do about the fermented cabbage though.
We can't get that here, but that recipe sounds delicious.
At least I got it b4 the mold.
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