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Sarmale (Stuffed Cabbage or Vine Leaves)
Great recipe! This recipe goes great served with sour cream. As a variation and for added flavor, when cooking it, use half water and half borsch (Romanian and maybe Russian stores offer it..., a sour delicate-flavored liquid). If not available, you can add a Tbsp of lemon juice. I grew up making and eating "sarmale".
17 users found this review helpful
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Reviewed On:
Dec. 21, 2005
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