Skylar's Profile
Stuffed cabbage ingredients?
Actually - My Baba from Macedonia used to make this all the time. It can take some time, so I suggest you find a good market with an Eastern European supplier. You can buy them pre-made. I'm sure Boston has a good market, like we do here in Toronto Canada. And the answer as to why so many Canadians eat this - well - they don't. It's just Canada has a very large Eastern European Community - mostly immigrated to the province of Saskatchewan, and were Ukranian. The pic that was posted, is not available all over the nation - believe me.
At any rate - if you want to make the sour cabbage yourself, it is very easy, but takes time to FERMENT. Simply get a large head of green cabbage, tight leaves, and fresh. Core out the bottom of the cabbage, and fill with salt, and if you like - stuff with store bought, GOOD QUALITY, sauerkraut. Place in a bucket with a lid, and sprinkle another generous amount of salt. (Sea salt is good, as it is not as salty - if that makes sense). Then cover the cabbage with water, and seal with the lid. After 3 days, you open the lid and skim off the foam. Afterall - you are fermenting it, and there will be some nasty stuff. Continue to do this every 3 days for 3 weeks or more! (My Baba (or Grandmother as it is known in English), used to ferment the cabbage for 3 MONTHS!. Although I don't think it's necessary, it's up to you, and your taste.)
Alternatively, the faster way to do this process is to add vinegar to the water, but you have to be careful it doesn't get acidic and spoils. If it looks like soda pop, or carbonated water - it's ruined. A sure bet is to go the traditional way - the way they did it when there were no refrigeration in the villages.
Good luck!!
