You need:
– Fermented cabbage* (One complete head(?))
– Onion (one big one or two smaller ones)
– Egg (one or two)
– Salt
– Pepper
– Panceta or similar dry meat (a chunk)
– Minced meat (pork and beef mix, about 2 lb)
– Red paprika powder (lots, at best the Hungarian one)
– Rice (about one bowl)
– Parsley (a handfull)
*Check if there are any stores with Balkan specialties around. If not, make your own fermented cabbage – it’s really easy, all you need is cabbage, salt, water, some weights and time.
Chop the onion(s) and a part of pancetta. Chopping dried meat is one of the best ways to keep you fit for free climbing.
Simmer until the onions have turned glassy but not golden. Add pepper and salt, but not too much of the latter because the pancetta is salty as it is.
Add meat and simmer a bit, until it starts getting color. Most of the meat should still look raw, as you don’t want it too dry after cooking.
Let it cool off a bit, and add paprika, parsley and egg(s).
Mix it well with your hands and the stuffing is ready.
Take a big casserole.
Start peeling the leaves of the cabbage. On each cut out the middle part – it is too hard to roll.
Cover the floor of the casserole with a couple of such leaves and place the rest of pancetta (cut into medium-sized pieces) in the middle.
Cut the the leaves in half.
Place a tablespoon or two of the stuffing on one side.
Roll and tuck simultaneously
Until it looks like this.
Place it in the casserole.
Lather, rinse, repeat.
Lather, rinse, repeat.
If you have any cabbage left, just slice it and add into the casserole. The same goes for the stuffing.
Add water until all sarmas are covered and cook on light to medium fire for some 2 hours.
Pack it up and go skiing. Eat with fresh white bread and/or mashed potatoes. The more often you reheat it, the better it is.
Sounds like a better version of Jewish-style cabbage rolls. Me like!
This is absolutely awesome, but I can’t figure out how to do it in my mother’s basement, especially the skiing part
When they are done whats the consistancy of the cabbage like?
Not much different from the beginning. The texture of the cabbage changes a lot by fermenting, it turns from rigid to very soft and hmmm, flexible?
So, cooking doesn’t change it much – it turns a bit softer, perhaps
Ok… I guess I was just wondering if the integrity of the cabbage is altered by the boiling… I guess its already changed by the fermentation and isn’t affected by the heat.
Looks delicious, and beautifully done, thanks! Can you chop the stems that you’ve removed from the leaves and add them, or are they too tough even for that?
Sure, but they are also a great snack as they are
We ate at Absinthe recently and ms. s had the coq au vin, which I tried. I caused myself a lot of grief by saying it might even be better than hers. So I was psyched to see the recipe in the Chron’s food section today. It will be fun to try when we have a weekend to do all the steps.
Um, can I just say that Toonces et al are all fucking morons for letting you fucking escape. I’d have chained you to the metaphorical blog radiator.
I don’t always chain expat Croatian bloggers to metaphorical radiators. But when I do …
You chain us with food?
Chain chain chain …
*somersults*
Paging JediLeroy: need a shop job of Salma H + 2 heads of pickled cabbage
Krauting Awe. Some.
OK, now we need an 18th-century frigate, and a carved wooden figurine of this for the bow
Is there anything jedileroy can’t do?
I’m starting to wonder why he’s wasting his time playing around with these financial “gigs” of his instead of taking on an honest, good standing job in the digital art field.
… or why nm doesn’t just devote himself to coding fulltime for revenue-free weblogs
Seriously. Rotten children, living off of their parent’s wealth.
Hopefully the next one isn’t revenue-free.
Now grover will never leave
Needs a Muppet head behind it with a perverse look on it’s face, perhaps with a hand pulling a reach around… (too bold)
Actually, I’m not amused.
grover’s not on board.
Sure, but they are also a great snack as they are
bravo
That is an improvement.
Meow.
genius!
Paging Elcroata!!!
“Call Coliseum Services…”
Should we text our service concern?
exactly.
Should I text my service concern now?
I think you should. Make sure to mention your testicles.
Coulda just cut his balls off and saved the chair.
C’mon sal … apply some science.
1) Carry the deckchair and occupant down to the sea.
2) Place waist deep in water.
3) Wait for shrinkage.
…or for the tide to rise.
/King Canute
1) Search the ball-shrinkage literature
2) Apply for NSF R01. Include broader impact for beachgoers everywhere
3) Model ball shrinkage as a function of temperature (“…approximate the balls as two non-interacting spheres”)
4) Purchase laser for reasons unknown
5) Find that man in chair has been released by beach patrol
6) Publish model
7) Apply for grant for doing a controlled experiment to compare to the model
{cough, cough} YBa2Cu3O7
Point not conceded.
Similar occurrence on FARK.com. I think the farker’s pics have been deleted, but at the time, he posted a couple of, how to say it, self-portraits of his predicament.
Why can i never see your pictures in the comments? NM any ideas? Chromium on Ubuntu.
Have you turned off all ad-blockers and other filters and reloaded? It’s just basic html code.
I got ABP on that might be it. But its just for WAC
Strange. Do you see the image below:
Sadly, I can’t get that image out of my head no matter how hard I try.
no
So it’s something about the image, not wacc. Try disabling ABP for freekraut (heck, there are no ads here anyway) and reloading.
Already did. Still not working.
Can you see the image if you go directly to its url?
http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/394232_10150478718378635_53922023634_8674742_844866208_n.jpg
yes
But other images are loading fine? Both in comments below and in the post up top?
In the post they are. Many other folks’ show up.
I always label my pictures, “Not for DFA” do you think this may have something to do with it?
hasn’t seemed to work for me.
I can’t see them on Chrome, even with AdBlock turned off, but they show on Firefox. The auto refresh radio buttons also don’t work for me on Chrome. Anyone?
Auto refresh didn’t work for me until I went into my profile and change the setting there. Just hitting the radio buttons did nothing.
Thanks, and go As.
Double strange.
My eyes! Zee Googles do nuzzink!
Does Chrome have an error console of some kind? It might be failing on some markup error that the other browsers allow.
Ouch!
Amazeballs!
Patty, Selma’s ugly sister:
ASVD
Well doneraw!Thanks MB!
Awesome!
They’re pretty beans. They came out well, but I way overbought so they took forever to cook.
I think I hear Bloom knocking at your door
Get yourself a pressure cooker, stat. With a soak, 15-20 minutes is all it will take.
If I really get into beans I’ll have to consider that. Of course, it’d have to be a big one… that’s a large pot
We got one of these this year. Not only is it beautiful, but it cooks beans faster for some reason – maybe the shape plus the effect of cooking in clay? I don’t know, but it helps make some killer beans.
Neat. That’s a pretty pot (though Mrs. N would be appalled there is no green option)
strange, I was just thinking because I’m being evicted, I get to buy new pots and such! Something like this or a Le Cruett or whatever and a smallerish saute pan with no Teflon were the thoughts.
Any opinions?
think about a cardbord box first
Buy a fridge. It comes with a home!
This is kind of single use, for beans or maybe some soup with beans. And expensive. A Le Creuset is really versatile – stove top and oven, and can take high heat. They can be kind of expensive too, but you can find them used for reasonable prices.
I have one of these. To mind it’s every bit as good as a Le C dutch oven, but for a third of the price. That said, I have a Le C skillety thing with a lid that I use for everything. Got it as a second at the Vacaville outlet mall.
That looks good, and reasonably priced. And I’ll add that with a fair amount of cookware, cheap and expensive, the pure cast iron skillets, well-seasoned from lots of use, continue to be among the best we have.
Yep. You can’t beat unenameled cast iron for value.
or versatility.
or as a source to carry around my testicles!
Um, cool if I stay at your house?
I would if i had a couch … but as of yet I don’t have one.
If you are going to go knock off to save money I would suggest this Sur la table’s branded stuff is usually quite good and you don’t have to be evil and shop and Walmart. Lodge also will make a cheap and efficient D.O. and you can usually get them really cheap at places like economy restaurant fixtures.
My only concern with the Sur la Table one is that the metal handle might get really hot. I’ve used the lodge ones, though, and they are perfectly adequate. There’s really no reason to pay the Le Creuset premium for a dutch oven other than the pretty colors (and I say that as a fan of the pretty colors).
I knew I’d catch shit for the WalMart link. I just really like that brand of pans for the price, and WM is the only place that carries it.
Then you shop somewhere else.
As for the rest of it. I have a metal handle on my staub (its a rooster) and it doesn’t get hotter than the DO does.
um, what if I WANT to be evil?
The Martha Stewart ones are also pretty nice…$49 at Wal Mart
TJ Maxx has Le Crueset stuff for 1/2 the cost!
aroo?
This is a very good recommendation. Some of the flash sale sites like ideeli and rulala occasionally have pretty good deals on kitchen stuff including Le Creusets. Just make sure youre not buying anything from a brand you haven’t heard of.
Dutch oven. Buy one. Staub is like Le Creuset but slightly cheaper and similar quality. I have both and love of them.
What everyone else said. I have a 4qt Creuset dutch oven that I use nearly daily. You can tots have a functional kitchen with a 4qt enameled cast iron dutch oven, 1 really good knife, and 1 sturdy wooden spoon.
okay, then. Next question. What’s a really good knife?
If you’re going to have one knife, it should be a chef’s knife (the big sucker). For performance and value, I’d go with Victorinox brand, with the plastic handle. You should be able to get one for around $30-35.
Like this one?
Yep. I have one very close to that, if not the same one, and I’ve been really happy with it so far.
Really I haven’t found Victorinox to be that great.
I love me some Shun’s. Theyre much more expensive but totally worth it IMO. Global’s too. But if youre looking for something cheap I would recommend Kuhn Ive had a paring and bread knife of theirs be pretty ok and their dirt cheap. Like this Santoku which should suit you as a chefs knife.
nom
I;’ve got to think that somewhere in the Balkans, sarma is a euphemism:
Hey peeps, I’m 40
Happy birthday!
woo-hoo
Happy birthday! By the time you’re 50, I expect you to be GM of a MLB team. Although it wouldn’t surprise me if you told us you already had been one given all you’ve done in 40 years.
Holly shit youre well past dead! Congrats!
Welcome!!
May I pass on the formal FK initiation?
I made enough money to buy Miami, but I pissed it away so fast.
Maybe you should open up a sign ship.
you’ve made me cry. you’re well on your way to being a lady.
Woo Hoo. Me too! Happy Birthday!!
I never in my wildest dreams thought I’d see 40.
But it looks like if we defeat the Stay Puft Marshmallow Man on 12/21/12, and no buses hit me in the five years after that, it’ll all be cake.
happy birthday
Ida wish Europeans happy 40th birthdays bwid…
Happy happy happy!
You know who else was born January 9
asvd
Ha!
Welcome to middle age! It’s a lot of fun and peeing.
I think I did all my fun peeing while drunk in college.
old fking croat.
Time of your life, babe! Happy bidet!