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
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