Comments on: Every Christmas Day, we eat something we’ve never eaten before. This year it was Sarmales, a traditional Romanian dish, of rolled fermented cabbage leaves, stuffed with a pork/millet/veg mix and cooked in stock and fermentation juice. . The rolls were delicious. The pork was local, from @lavalledelsasso, I fermented the whole cabbage late November (video on my IGTV) and the cooking juice was half duck stock and half sauerkraut juice. We ate them a top Italian sorghum also cooked in duck stock. . Thank you @irina.r.georgescu for bringing this and much more about Romanian cuisine to life in my imagination.

Comments on: Every Christmas Day, we eat something we’ve never eaten before. This year it was Sarmales, a traditional Romanian dish, of rolled fermented cabbage leaves, stuffed with a pork/millet/veg mix and cooked in stock and fermentation juice. . The rolls were delicious. The pork was local, from @lavalledelsasso, I fermented the whole cabbage late November (video on my IGTV) and the cooking juice was half duck stock and half sauerkraut juice. We ate them a top Italian sorghum also cooked in duck stock. . Thank you @irina.r.georgescu for bringing this and much more about Romanian cuisine to life in my imagination. https://ancestralkitchen.com/2020/12/30/https-www-instagram-com-p-cjbvn_-gh3x/ Wed, 30 Dec 2020 15:34:20 +0000 hourly 1 https://wordpress.org/?v=6.5.2