There is a traditional dish in the Balkans called "sarma". In Greek, it is called "sarmades". In Macedonia, we ferment cabbage in water and salt for months and then use the cabbage leaves for stuffing rice, meat, et al. Eastern Europeans and central Europeans prepare this dish differently. They do not ferment the cabbage first.
How is this cabbage dish prepared in Greece? Is it prepared differently in different regions of Greece (north, central, south, islands)?
Anyone know?
How is this cabbage dish prepared in Greece? Is it prepared differently in different regions of Greece (north, central, south, islands)?
Anyone know?
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