Pickled cabbage... it's the holiest, my friend :)

Vica's pantry begins to take shape and tastes that remind me of the little moments from my childhood, fragments of the moments that you want to relive from time to time.

When my mother entered the cellar and took a cabbage from the barrel, she also came with a cup of cabbage juice, which we secretly tasted as if she was probably using it for something. What a gastric dressing and clean health :).

It's true that it didn't turn out exactly like hers (my father said that the neighbor across the street got it exactly like her mother, with a reddish color from the beetroot and not as sour as mine ) but I made some good Christmas sausages and a pork soup like at Islaz :).

I learned from my family when to put pickled cabbage (more precisely, St. Dumitru's), how to choose cabbage so that you don't have to worry when you use it in sarmale or how to put a little beetroot to give it a little color . Next year will definitely be better.

I still taste it when I go down to the cellar because it is still being preserved and we are at the end of May. It can even be used with sauteed cabbage in a pan with sausages, also from the taste of childhood with many people at the table, a red wine and good spirits.