eat.
Set aside.
Cabbage Rolls:
Place a skillet over
o easily hold cabbage head.
Add cabbage, and cook for
For the cabbage rolls:
Core the head of cabbage and boil in salted
let cool.
Turn the cabbage upside down and cut out
ough green outer leaves from cabbage; with sharp knife, remove
nter core of the cabbage.
Add cabbage to the water
he cabbage rolls.
Number of rolls depends on size of your cabbage leaves
Cut cabbage head in half.
In
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
oil over high heat. Immerse cabbage leaves in water for 1
Peel the cabbage leaves one by one, cut
ut of the head of cabbage as possible. Place in a
n a large stockpot, steam cabbage leaves in about 2\" of
oiling point.
Add 8 cabbage leaves; simmer about 2 or
about 18 leaves).
Blanch cabbage leaves in boiling water to
o cool.
Core the cabbage and carefully pull the leaves
lt to the water and cabbage.
Bring water to a
ntil ready to stuff the cabbage leaves.
To prepare the
move the core from the cabbage with a paring knife.
ater to a boil. Add cabbage leaves and cook uncovered until