Melba's Jammin' wrote:
> In article >,
> (Victor Sack) wrote:
>
> > MOMPEAGRAM > wrote:
> >
> > > Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
> > > first try today and it was just a little over done but much easier than
> > > cooking in water.
> >
> > Separate cabbage leaves, wrap each one in foil and put in hot oven for
> > about seven minutes. Done.
> >
> > Victor
>
> Though I've never done it myself, I'm told that freezing the head of
> cabbage overnight will also render the leaves limp; i.e., suitable for
> filling and rolling to close.
I've seen whole pickled cabbages with in my neighborhood grocery
(which caters to Bulgarians and other Balkan ethnic groups), and I've
seen a Bulgarian woman make stuffed cabbage with whole outer leaves of
cabbage she had salt-pickled (i.e., made into sauerkraut) herself. I
surmise from this, that pickling is one way of softening the cabbage
leaves for stuffing.
-bwg
I don't want your cornbread and molasses
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007