Oh thank you for sharing your recipe. You brought back beautiful memories of my mother cooking her cabbage rolls. Yes I'm very nostalgic and grateful my mother taught me how to garden and cook whole foods from scratch. It's a beautiful thing to cook with your daughter and pass on the tradition of cooking healthy foods. Thank you and God bless you and your family! 💚
These look delicious, it would be good try this version. My baba from northern Montenegrin mountains made sarma with the sour cabbage, ground young beef (in Montenegro it’s usually older than veal, younger than American beef, we call it junetina), onions, lard, black pepper, salt, carrot, paprika and then used the rasol liquid from the cabbage to cook the sarme. She usually didn’t put smoked meat which is unusual for our part of the world, and though I like it with smoked ribs or bacon, the one without is so good because it reminds me of Baba. For anyone buying Vegeta, look for Vegeta Natur, a brown container instead of normal blue. The normal one contains MSG, and the non-MSG labelled one contains disodium glutamate.
Long awaited. Excellent! Thank you for the recipe. I will recommend Vegeta to everyone. I use it in so many dishes and chicken rubbed with it is just heavenly! Your daughter is gorgeous!Cheers
@@lulishomestead6767 Personally I t hink all the hype on MSG which was around China syndrom is BS.Lot more MSG is used in Italian pasta sauces and I never saw anything about Italian syndrom. Vegeta wa used in almost all households in former Yugoslavia and still is , for many generation without any problems.
This looks delicious! I follow another channel, I think it's Food Around The World. and there's a lady from the Ukraine named Maria that cooks dishes such as this. I absolutely am addicted to watching her cook and see how she lives. They ferment the whole heads of cabbage just as you have shown, that is new to me but so interesting. Was going to ask you to show us how AND looked above to your link "Fermenting Cabbage the Balkan Way". Thank you so much. I really enjoy your channel as well.
LOVE YOUR CHANNEL! I JUST MADE YOUR SAURCRAUT RECIPE. First time making it with brine. I think I'm going to like your recipe better because my last two ferments made a thick slimy brine. I did the just salt method. I feel safer with your recipe. THANK YOU! I need to try the whole cabbage ferment next.
Just my wife and I. Can this be cooked and frozen up in meal size bags for many meals for two ? Or should I just make the rolls and freeze them like that to thaw and steam cook them. I have 2 X's 3 gallon buckets of fermenting cabbage heads following your recipe. Should be 30 days on Nov. 19. Smells Devine so far.
UGH! Though I do not judge anyone who likes the Fermented Cabbage Rolls? I hate it! I had one recently and thought it ruined the Rolls! And carrorlts? Nope! Lol In fact? I had Polish Cabbage Rolls recently, from a famous local Bakery? My brother also found them disgusting! We tried adding spices etc, no good! We both threw them out! So. That shows our opinion on this type of Cabbage Rolls.
Oh goodness, I am so sorry. The fresh cabbage rolls have a different taste than fermented cabbage rolls. In addition, homemade is very different than mass produced 😩
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I really love seeing you homesteading and sharing such authentic, cultural food with everyone! Very cool! All your food looks so amazing!
Thanks
Oh thank you for sharing your recipe. You brought back beautiful memories of my mother cooking her cabbage rolls. Yes I'm very nostalgic and grateful my mother taught me how to garden and cook whole foods from scratch. It's a beautiful thing to cook with your daughter and pass on the tradition of cooking healthy foods. Thank you and God bless you and your family! 💚
Thank you and God bless you
These look delicious, it would be good try this version. My baba from northern Montenegrin mountains made sarma with the sour cabbage, ground young beef (in Montenegro it’s usually older than veal, younger than American beef, we call it junetina), onions, lard, black pepper, salt, carrot, paprika and then used the rasol liquid from the cabbage to cook the sarme. She usually didn’t put smoked meat which is unusual for our part of the world, and though I like it with smoked ribs or bacon, the one without is so good because it reminds me of Baba.
For anyone buying Vegeta, look for Vegeta Natur, a brown container instead of normal blue. The normal one contains MSG, and the non-MSG labelled one contains disodium glutamate.
Thank you for sharing your story. I feel like I just tasted your baba’s sarma.
Good to know about the different vegetables 😉
Amazing! Thanks so much! 😊
I am happy to share!
❤ This looks delicious!
So good!
Long awaited. Excellent! Thank you for the recipe. I will recommend Vegeta to everyone. I use it in so many dishes and chicken rubbed with it is just heavenly! Your daughter is gorgeous!Cheers
I just realized that Vegetable has MSG… I am so disappointed
@@lulishomestead6767 Personally I t hink all the hype on MSG which was around China syndrom is BS.Lot more MSG is used in Italian pasta sauces and I never saw anything about Italian syndrom. Vegeta wa used in almost all households in former Yugoslavia and still is , for many generation without any problems.
@dubravkabelogrlicdubravka oh , yes, it’s used in Slavic cooking often
That looks very good! Where do you get Vegeta in the US?
I found it in a local polish store
@lulishomestead6767 Thank you.
Hi Luli and Sarma! Oh that looks amazing and I’m sure it’s delicious.
Thank you ladies for sharing and I hope everyone has a very blessed weekend!
It is delicious!!!!
This looks delicious! I follow another channel, I think it's Food Around The World. and there's a lady from the Ukraine named Maria that cooks dishes such as this. I absolutely am addicted to watching her cook and see how she lives. They ferment the whole heads of cabbage just as you have shown, that is new to me but so interesting. Was going to ask you to show us how AND looked above to your link "Fermenting Cabbage the Balkan Way". Thank you so much. I really enjoy your channel as well.
Thank you, I enjoy sharing .
LOVE YOUR CHANNEL! I JUST MADE YOUR SAURCRAUT RECIPE. First time making it with brine. I think I'm going to like your recipe better because my last two ferments made a thick slimy brine. I did the just salt method. I feel safer with your recipe. THANK YOU! I need to try the whole cabbage ferment next.
So glad to hear you’re enjoying it!
Yum!
😃
Just my wife and I. Can this be cooked and frozen up in meal size bags for many meals for two ? Or should I just make the rolls and freeze them like that to thaw and steam cook them.
I have 2 X's 3 gallon buckets of fermenting cabbage heads following your recipe. Should be 30 days on Nov. 19. Smells Devine so far.
I would make the rolls and freeze them, cooking later.
Looking forward to hearing about your experience
UGH! Though I do not judge anyone who likes the Fermented Cabbage Rolls? I hate it! I had one recently and thought it ruined the Rolls! And carrorlts? Nope! Lol
In fact? I had Polish Cabbage Rolls recently, from a famous local Bakery? My brother also found them disgusting! We tried adding spices etc, no good! We both threw them out!
So. That shows our opinion on this type of Cabbage Rolls.
Oh goodness, I am so sorry. The fresh cabbage rolls have a different taste than fermented cabbage rolls.
In addition, homemade is very different than mass produced 😩