| my husband's Romanian cabbage rolls.First he sours the whole heads of cabbage in a 50 gallon wooden barrel( in the out building thank goodness). then makes the rolls and sauerkraut. No tomatos for the stoic Transilvanians just plenty the that sauerkraut and ham hocks for flavor. Cornmeal layered with lots of buttery cheese as a side. I've died and gone the gastronomical heaven. |
