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.

MoM

In article >,
"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.
>
> MoM

Yes, I do.

Just cut the time. :-)

If you use Napa, you won't have as hard of a time.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

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

On Sat, 7 Jul 2007 15:33:20 -0400, "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.
>
>MoM
>

Here's a much easier way but, you have to plan ahead.
Put the whole head of cabbage in a plastic bag and put it in the
freezer for about two days. Take it out of the freezer and let it thaw
in a colander. The leaves will be limp and easy to roll.

Ross.

wrote:

> Here's a much easier way but, you have to plan ahead.
> Put the whole head of cabbage in a plastic bag and put it in the
> freezer for about two days. Take it out of the freezer and let it thaw
> in a colander. The leaves will be limp and easy to roll.
> Ross.

I did this and it works great! I didn't even bother to put it into a
plastic bag. Of course you do have to give it ample time to thaw so you
can get the leaves off...like all day. LOL But it sure was a lot easier
on the air conditioner than boiling that big pot of water for the head
of cabbage.

"Omelet" > wrote in message
news
> In article >,
> "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.
>>
>> MoM
>
> Yes, I do.
>
> Just cut the time. :-)
>
> If you use Napa, you won't have as hard of a time.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
Now that's an idea I hadn't thought of!

Thanks

MoM

> wrote in message
...
> On Sat, 7 Jul 2007 15:33:20 -0400, "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.
>>
>>MoM
>>
>
> Here's a much easier way but, you have to plan ahead.
> Put the whole head of cabbage in a plastic bag and put it in the
> freezer for about two days. Take it out of the freezer and let it thaw
> in a colander. The leaves will be limp and easy to roll.
>
> Ross.
Thanks, I've tried that and didn't like the results.

MoM

"Victor Sack" > wrote in message
.. .
> 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

Thanks


MoM

In article >,
"MOMPEAGRAM" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "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.
> >>
> >> MoM
> >
> > Yes, I do.
> >
> > Just cut the time. :-)
> >
> > If you use Napa, you won't have as hard of a time.
> > --
> > Peace, Om
> >
> > Remove _ to validate e-mails.
> >
> Now that's an idea I hadn't thought of!
>
> Thanks
>
> MoM

The nice thing about Napa is that you can separate the leaves off first,
then wilt them in a layer. I use a steamer insert in the pressure cooker
and don't put the weight on. I use it AS a steamer. IIRC, I timed it for
5 minutes when the steam started coming out of the weight hole. The
pressure comes down fast if you don't use the weight.

Here are some Napa cabbage rolls I made:

http://tinypic.com/333ygrt.jpg
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Sun, 8 Jul 2007 23:47:35 +0200, 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.
>
> Part of the heating process for me is to be able to separate the
> cabbage leaves in the first place.
>
> I cheated tonight. I made cabbage lasagna from mostly whole
> leaves with the stems removed:
>
> http://tinypic.com/fullsize.php?pic=4ml9mh0
>
> Easier than rolling individual wraps and just as tasty.
>
> -sw

What the heck's in it, Steve? What kind of seasoning? How'djudoodat?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

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.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
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'd be leery of that ruining the texture tho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steve Wertz > wrote:

> On Sun, 8 Jul 2007 23:47:35 +0200, Victor Sack wrote:
> >
> > Separate cabbage leaves, wrap each one in foil and put in hot oven for
> > about seven minutes. Done.
>
> Part of the heating process for me is to be able to separate the
> cabbage leaves in the first place.

I never seem to have much problems separating leaves, no matter if it is
white, Savoy, or Chinese cabbage.

> I cheated tonight. I made cabbage lasagna from mostly whole
> leaves with the stems removed:
>
> http://tinypic.com/fullsize.php?pic=4ml9mh0

Looks good. Where is the recipe? Looks like there is cabbage, tomato
sauce, cheese, and ham or bacon... is this right? What else?

The idea reminds me somewhat of the French pain au choux (cabbage loaf),
as described, for example, by Alexandre Dumas (Savoy cabbage in this
case), or the Ukrainian cabbage pie Zaporozhye-style. Both are layered
cabbage leaves with some filling in between. The former is made with
sliced marinated eye of a leg of veal, oil, parsley, scallions,
shallots, garlic, mushrooms, coarse salt, pepper, and sliced ham, is
then cooked in stock, the fat drained and the loaf is then served with
espagnole sauce. The latter is made with rice, ground pork or beef,
finely minced pork fat (salo), pork liver, green peas, lettuce, onions,
egg yolks, salt, allspice, garlic, parsley, celery, bay leaf, carrots
and turnips.

Victor

Melba's Jammin' > wrote:

> 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.

No chance of this ever happening here. There will never be enough place
in my freezer for a whole head of cabbage.

Bubba

On Mon, 09 Jul 2007 10:53:25 -0500, Omelet >
wrote:

>In article >,
> Melba's Jammin' > wrote:

>>
>> 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'd be leery of that ruining the texture tho'.

Well, it didn't seem to ruin the texture for Julia Child and Jacques
Pepin when they did it on their joint PBS show. That is where I
learned of this technique. They seemed to think it was just fine.

Christine

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

Omelet wrote:
> In article >,
> Melba's Jammin' > wrote:
> > 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'd be leery of that ruining the texture tho'.

I would think that "ruining the texture" is the purpose.
-bwg

"Omelet" > wrote in message
news
> In article >,
> 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'd be leery of that ruining the texture tho'.
> --
> Peace, Om

That's why I don't like freezing the cabbage, Om. I prefer some form of
cooking. A pot of water and oven heat up the kitchen too much but the
pressure cooker is so fast it doesn't.

MoM

In article . com>,
-bwg > wrote:

> 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

Now that is an interesting idea...

I understand that most Dolmas are made from pickled grape leaves.

I have TONS of wild muscadine grape vines but would never use them as
they are VERY harsh.

We just started a new green edible grapevine in a 10 gallon pot with a
support. I need to move it away from that damned wild bindweed that is
taking over the yard this year!

I think I can make Dolmas from that as it's doing very well. I'll
probably winter it over in the greenhouse to boost it's chances.

Makes it easier as it's in a pot, but it really needs a better lattice
at this point. We are currently just using a large tomato cage.

I'm using a rounded cage of 2" x 4" farm wire for the Clematis and the
Wisteria and it's working pretty well. It's 5' at the moment.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
-bwg > wrote:

> Omelet wrote:
> > In article >,
> > Melba's Jammin' > wrote:
> > > 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'd be leery of that ruining the texture tho'.
>
> I would think that "ruining the texture" is the purpose.
> -bwg

There is a big difference between the texture of frozen raw veggies and
blanched. ;-P

Try it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"MOMPEAGRAM" > wrote:

> >> 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'd be leery of that ruining the texture tho'.
> > --
> > Peace, Om
>
> That's why I don't like freezing the cabbage, Om. I prefer some form of
> cooking. A pot of water and oven heat up the kitchen too much but the
> pressure cooker is so fast it doesn't.
>
> MoM

Speed.

Just cut the time to 5 minutes from pressure and don't use the weight.

That is what I did with the Napa.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "MOMPEAGRAM" > wrote:
>
>> >> 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'd be leery of that ruining the texture tho'.
>> > --
>> > Peace, Om
>>
>> That's why I don't like freezing the cabbage, Om. I prefer some form
>> of
>> cooking. A pot of water and oven heat up the kitchen too much but the
>> pressure cooker is so fast it doesn't.
>>
>> MoM
>
> Speed.
>
> Just cut the time to 5 minutes from pressure and don't use the weight.
>
> That is what I did with the Napa.
> --
> Peace, Om
>
Ah, ok! Thanks!

MoM