Hi, I guess I would like to continue the Sarma discussion a little bit longer. Mom kept asking me.... "Are they making Sarma in the winter or in the summer?" So, I had to ask her to explain that question to me. Since some of the villages had no electricity and no means of refrigeration, sour cabbage leaves were available only in the winter. In the summer, the preserved cabbage leave would start to cook and spoil. So, in the summer, they made Sarma with cooked fresh cabbage leaves and used a tomato based sauce. In the winter, they used the preserved cabbage leaves and sourkraut. To prepare the cabbage leaves for the winter, they would place them in a vat and used salt as a preservative. Mom says she preferred the tomato sauce version... that's why she always prepared it that way for us. Kinda makes sense to me now, These were things that were done in a small farming village in the far southern region of Banat near Belgrade. Villages with electricity or that were in cooler climates may have done things differently. Rita >From Colorado and Jabuka From: evebrown@gmail.com Date: Wed, 23 Apr 2014 14:48:38 -0400 Subject: Re: [DVHH] Paradeis Soss To: schiwanore@msn.com CC: donauschwaben-villages@rootsweb.com Rita, Your mom's version sounds like my mom's - mom rarely ever used sauerkraut although dad would have been okay with it. I know she always stayed away from adding vinegar to most of her dishes - if she wanted a little sour she'd add some "lee-man" - as mom says it, to the mix. She also cooked with a lot of sour cream. Eve On Wed, Apr 23, 2014 at 12:55 PM, Rita Schiwanowitsch <schiwanore@msn.com> wrote: Hi Eve, My morning talk with my mother today was about cabbage rolls. She also made them with tomato sause. She says she makes a thin roux . For the liquid she uses tomato past and water. She just covers the cabbage rolls with the liquid and bakes. I asked her about using sourkraut. She said that they never ate it like that at home like that. She says they always had a lot of homemade tomato paste in the pantry. Rita > From: evebrown@gmail.com > Date: Wed, 23 Apr 2014 09:14:23 -0400 > To: dreera@sympatico.ca > CC: donauschwaben-villages@rootsweb.com > Subject: Re: [DVHH] Paradeis Soss > > What was the liquid used for this roux Anne? Was it tomato juice by chance? > > Eve > > > On Tue, Apr 22, 2014 at 11:31 PM, Anne Dreer <dreera@sympatico.ca> wrote: > > > Hello Eve, > > In my family and the extended family we did not put (home made) tomato > > sauce in cabbage rolls. They were made with sauerkraut, when available even > > sauerkraut leaves from a whole head of sauerkraut cabbage. We made a roux > > with medium browned flour and stirred paprika (naturally) in to the roux > > before it was added to the cooked Sarma ( cabbage rolls). It was gently > > stirred in and brought to a boil for a few minutes. > > It is possible that other villages did it differently. For stuffed peppers > > (Paprich Sarma) we added Paradeis Soss. > > Anne > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > > without the quotes in the subject and the body of the message > > > > > > -- > Syrmia Regional Coordinator > http://www.dvhh.org/syrmia > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia