Monday, March 3, 2014

Last of the season

At these delicious cabbage rolls at my friend's place the other day.  Winter is drawing to an end, and so is her homemade supply of sour cabbage.  These cabbage rolls are called sarma here, and are filled usually with a mixture of seasoned ground meat and rice.  That's sour cream, a hot pepper, and horseradish that you see on the plate, too.

Daily Haiku
Smells from the kitchen
Anticipation of food
Make my mouth water 

8 comments:

Kate said...

Oh, Bibi, my mouth is watering, too. I love this food and haven't had it for a long time. One question: recently I read the term "sour cabbage" and don't know what that is. Can you explain? Many thanks.

Olivier said...

connais pas, mais cela semble bon

William Kendall said...

It's been a long, long time since I've had cabbage rolls.

Bibi said...

Kate, sour cabbage is made here at home (on the porch!) by buying a large, plastic, non-corrosive barrel, and filling it with fresh heads of cabbage. Then water, along with salt, is added, and then it sits for a number of weeks, turning sour. It's what sauerkraut could be made out of and is here, too, but the whole leaves are used to wrap sarma.

Alexa said...

I bet it was yummy!

Tash said...

Girl, send some my way! My aunt did make some this year for "Bozic" and they went fast.

Katie (Nature ID) said...

Interesting. My grandmother would make the Armenian version of sarma with fresh early spring grape leaves. She also made an all rice version, but then it was called yalanchi. I liked mine with ketchup.

TheChieftess said...

Ditto to William!!! My mom used to make stuffed cabbage rolls...loved them!!! I've made them, but only a few times...I lost my recipe!!!