How should I get cabbage ready to make stuffed cabbage rolls?
I've never figured out how to wrap the leaves around the meat.
These all sound like good answers. Thanks.
- deniseLv 72 months agoFavorite Answer
Separate leaves need to be steamed lightly to make them pliable enough to wrap and fold around the stuffing.
- Anonymous2 months ago
Make sure you slit the individual leafs around the stem. It took me years to get that. Good luck!
- JanetLv 72 months ago
Freeze the entire head of lettuce. When you go to make the cabbage rolls, clean the sink out and rinse it well. Fill it with cold water, and pull off each leaf one at a time to make each roll. The water will thaw it naturally as you work, and the cabbage leaves will be pliable and soft enough to roll easily.
- Nikki PLv 72 months ago
Core the cabbage pretty deeply.
Start a large pot of water boiling
plunge the cabbage into the boiling water (you can reduce the heat a bit so it is easy to work)
As the leaves loosen pull them away from the head of cabbage.
You can leave them for a bit in the water but don't let them get super soft.
Once you have enough leaves to work with pull the cabbage out of the water.
I remove the hard rib from the cabbage leaf.
Lay the leaf down and place a bit of your filling on the leaf, I put it about where the cut is from where I took out the rib. Then roll the leaf up once, roll the sides in then roll the leaf the rest of the way.
Often If I am using a smaller head of cabbage I will loosen as meany leaves as I can then chop the very center of the cabbage that has leaves that are small and so tight they will not come apart that chopped cabbage goes into the filling.
- How do you think about the answers? You can sign in to vote the answer.
- AntonLv 62 months ago
Yeah, a lot of cooking is difficult until you see how easy it is.....
Toss a head of cabbage in a pot of simmering water.
Peel off a leaf as it softens.
Face down, thin off the stem. Thin, not cut off.
A couple tbs of stuffing, roll, tuck in the edges.
- geezerLv 72 months ago
Pull the cabbage apart into individual whole leaves (as many as you need)
and blanch them in simmering water until they are soft enough to 'wrap'
but let them cool down again before you handle them.
- David SLv 72 months ago
You have to par boil them first to soften them.
- CBLv 72 months ago
Try looking up a recipe - you boil the leaves a few minutes to soften.