On 12/11/2013 9:46 AM, Ophelia wrote:
>
>
> "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>
>
You can certainly do that! Or you could cook the cabbage and layer the
leaves in a casserole dish, top it with filling and sauce. Like a
lasagna, except with cabbage leaves instead of pasta.

Jill