"Harvesting" green cabbage leaves
- Pat Hammond Dec 5, 2011 12:28 PM
I have everything I need for cabbage rolls. What's the best technique for peeling the leaves from the head without mangling them? Thanks so much!
Cut the core (deeply) and immerse the head, cut side up, into a big pot of simmering water. Remove the leaves one at a time with tongs. Place in strainer with a dish towel under it.
Just a FWIW. I've always done the core-then-peel-off-in-boiling-water approach. Recently tried the method of freezing the entire head, then when thawed, peel off the leaves. Boy, was I disappointed. Maybe I did something wrong, but the leaves were soggy like wet paper towels, hard to roll because they shredded, and I couldn't pare off the rib because they were so delicate.
I used green cabbage for this, not Savoy.
I like the boiling water approach, don't even shock in cold water (I think a little steam time is okay). I like to shave the rib down to be even with the leaf (save shavings to go in the pan under the filled rolls).
I'm going to use the blanching method. I was really glad for first-hand info on freezing. A friend told me about it, but she'd never tried it. I had to admit it sounded easy. Now I can tell her to forget that way. Thanks to all.