Do you like pickled cabbage, not sauerkraut, but in brine with salt, or that's something only Romanians do?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Real Help

Nov 29, 2022
LOL, you did write a novel - but a fascinating one! Recipes that are new to someone have a much better chance of success with as many details as possible!
So would your pan be about 2 or 3 layers deep? And in the end, there would be lots of sauce but not swimming or drowning in liquid.

I honestly admit I doubt I will make them - but never say never! I am still copying/saving the recipe. So maybe one day...
Yes, exactly. A deep pan / tray would be perfect, because when it will start boiling it needs room, so it won't overflow. I would say that a pan that is at least 25 cm / 10 inches tall is the best choice. Yes, the sauce / water and tomato paste mixture needs to cover the sarmale but not like in soup. Just enough water level to boil.


  • sarmale pan or tray.png
    sarmale pan or tray.png
    1 MB · Views: 2

Latest posts

Top Bottom