"Wayne Boatwright" > wrote in message
. 190.14...
> On Tue 10 Dec 2013 07:41:54p, gtr told us...
>
>> 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...
>>
>
> Granted, after baking the cabbage leaves are indeed limp, but it's a
> different kind of limp than what I found from freezing it. Thinking
> it over, perhaps I froze the cabbage too long. The person who told me
> about that method told me to free it over night.

Hmm I am starting to think it would be easier for me to just put some
chopped cabbage on a plate and top it with some filling and sauce <g>

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