HOME > Chowhound > San Francisco Bay Area >

Discussion

Urgent- need Pickled Cabbage Leaves for sarma this weekend

  • r
  • runningman Jan 7, 2005 09:15 PM
  • 6
  • Share

Am deperately looking for pickled whole cabbage leaves for making my mothers stuffed cabbage leaves for Serbian Christmas. Any suggestions???

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I'm Polish--close--and when we made golumbki,(stuffed cabbage leaves), we never used pickled leaves. What we do is to steam the leaves or parboil them to make them flexible. Just drop the whole leaves into boiling water and cook just until soft.

    1 Reply
    1. re: MKatrinaToo

      my mother in law would make the golubtsi ( russian stuffed cabage ) with steamed leaves. She says the key is to use Savoy cabbage.

    2. Since its urgent, I'm chiming in. Somebody who makes these things will know better but this will work fine too.

      Well, I would guess they would pickle pretty well overnight being so thin unless you want them to ferment. Just put 1 part vinegar to 1 part water and salt to taste and let them stew for 24 hours submerged in a vessel held under by a ziplock bag of water or more brining liquid.

      Put it in the fridge if you are Felix, on the counter if you are Oscar.

      Oh yeah, and this should probably get posted on the home cooking board.

      1 Reply
      1. re: Bung

        You just dodged the Chowhound Fuzz by your disclaimer. They can be tough. I'll push the envelope by noting that Elizabeth Luard's "The Old World Kitchen" notes that sour cabbge for sarma can be made by placing it in brine in a closed plastic container for one or two weeks. The brine's consistency "should be midway between seawater and a soup" and should be stored in a cool place.

      2. Or do you mean grape leaves? If so, then those would be pickled.

        1 Reply
        1. re: MKatrinaToo

          Nope. Pickled Cabbage Leaves, like for sourkraut but whole leaves. Essential for this dish.
          thanks.