On 2013-12-10 23:41:23 +0000, Wayne Boatwright said:

>>> I prepare the cabbage by first removing the entire core, then
>>> submerging in boiling water. Withe core removed, I can usually
>>> remove all of the leaves at one time without repeatedly returning
>>> the head to the boiling water.
>>
>> The recipes recently studied indicated coring, then removing
>> leaves carefully undfer cold running water. It wasn't each. I
>> had been thinking next time I might core it, then take a half inch
>> off the entire bottom and work the leaves loose from the base
>> side.
>
> Perhaps I did it wrong (although it doesn't seem too likely), but
> when I tried the freezing method I found that the leaves were like so
> many vegetables that happen to freeze out in the garden and not very
> appealing to eat. Mine were much too limp and rather watery.

Perhaps you did, though I couldn't correct having never tried it and
otherwise having done it only once. But I figure the chilling portion
(30 minutes shouldn't *freeze* them per se), is done to make it easier
to get it off. I'd still boil them for 3 minutes, as in the directions
I've already tried. Once baked for 45 minutes or something, I'd expect
the to be limp of course...