"S Viemeister" > wrote in message
...
> 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.
Thank you! Hmm depending on the filling, I can see this in my future for
tomorrow
) I don't have a savoy cabbage but I do have a sweetheart cabbage
in the fridge. I asked in another thread ... I have been searching on line
for recipes and most of the ones I fancy seem to have rice which we dislike.
I was thinking grated potato instead?? What is your favourite recipe
please?
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