nion and crumble in meat. Using a fork, stir frequently to
NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY
If using salt-cod, cut
rtain that the cabbage heads are completely thawed before using for this
ssen.
Cooking Cabbage:
This is
combine everything.
Place cabbage in a large pot
igh.
Cut core from cabbage; rinse.
In medium glass
Cut cabbage head in half and pop
outermost leaves from the cabbage; blanch for a few minutes
Rinse whole head of cabbage.
Removing loose leaves, break
t core out of cabbage heads.
Put cabbage core side down
casserole dishes.
Slice cabbage using food processor or shred with
Roll up meat and tie using butcher's twine. Heat 2
slice Brussels Sprouts and carrots, using a cut-proof glove for
ve at least 25. Remove cabbage from pots and cool.
f plastic wrap and flatten using a rolling pin or flat
ll over. Tie the wings using kitchen twine. Stuff the goose
ow many cloves you are using). Insert your cloves into the
pour boiling water over the cabbage and let stand until the
our steamed or frozen/thawed cabbage and slice off the tough