On 12/11/2013 9:59 AM, Ophelia wrote:
>
>
> "S Viemeister" > wrote in message
> ...
>> On 12/11/2013 6:27 AM, wrote:
>>
>>> It just occurred to me, I always use Savoy cabbage, this might not
>>> work so well with what I think of as white cabbage.
>>>
>> I find Savoy cabbage leaves much easier to work with.
>
> Yes I would have thought so. They are much softer when raw.
>
First, I put a big pot of water on to boil.
I trim off the stump on the bottom of the savoy cabbage, and peel off
the desired number of leaves. Then I take a paring knife and carefully
trim off the raised bit of the main vein, to make the leaf easier to
roll. By now the water should be boiling (and the filling was made
before starting with the cabbage.
I drop some of the leaves in the boiling water - when they're just
flexible enough to wrap without cracking, I start filling them - plop
some on the leaf, roll over from the bottom, fold in the sides, finish
rolling, place seam side down in greased baking pan.