I'll start it.

Rice is not necessary in the stuffing. I use a small individual-sized
container of unsweetened applesauce mixed into the meat. It adds 12
grams of carbs to a whole pound of chopped meat.

My aunt Pearl gave me this tip years ago. She told me to grate some
apple into the meat mixture as the pectin helps to hold the meat
together. I suppose one could grate some apple into the meat instead of
the applesauce.

Since we like our stuffed cabbage "sweet and sour" the applesauce adds a
touch of sweetness.

My mother would freeze a head of cabbage overnight. When she defrosted
it, the leaves were sufficiently wilted to stuff. It's a good tip if you
don't want to fuss with a pot of boiling water.

I make stuffed cabbage in the pressure cooker. It is a little less
"gassy" that way and a lot quicker.

There! You now have three tips for stuffed cabbage to start a new thread.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri, 14 Mar 2008 17:30:42 -0500, Janet Wilder
wrote:

My mother would freeze a head of cabbage overnight. When she defrosted
it, the leaves were sufficiently wilted to stuff. It's a good tip if you
don't want to fuss with a pot of boiling water.

That's a neat idea too! Hmmm... I have a cabbage, and some mince in
the freezer...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On Fri, 14 Mar 2008 17:30:42 -0500, Janet Wilder
wrote:

My mother would freeze a head of cabbage overnight. When she
defrosted
it, the leaves were sufficiently wilted to stuff. It's a good tip if
you
don't want to fuss with a pot of boiling water.


I'm going to have to try that. Thanks.

Cheri

Nicky wrote:
: On Fri, 14 Mar 2008 17:30:42 -0500, Janet Wilder
: wrote:

: My mother would freeze a head of cabbage overnight. When she defrosted
: it, the leaves were sufficiently wilted to stuff. It's a good tip if you
: don't want to fuss with a pot of boiling water.

: That's a neat idea too! Hmmm... I have a cabbage, and some mince in
: the freezer...

: Nicky.
: T2 dx 05/04 + underactive thyroid
: D&E, 100ug thyroxine
: Last A1c 5.6% BMI 25

I do it in the microwave, taking off the outer leaves as they soften,
filling them and then nuking the head aian and takign the outer leaves
off as they are now soft, filling them and etc, etc, etc, In the end, yu
have a still fairly firm little ball of cabbage to sherc and put around
the ball of stuffed cabbage to add ?.

this is why I love the unstuffed version for informal.

Wendy

Nicky wrote:
On Fri, 14 Mar 2008 17:30:42 -0500, Janet Wilder
wrote:

My mother would freeze a head of cabbage overnight. When she defrosted
it, the leaves were sufficiently wilted to stuff. It's a good tip if you
don't want to fuss with a pot of boiling water.

That's a neat idea too! Hmmm... I have a cabbage, and some mince in
the freezer...



That technique works pretty well for me... I have done it 3 or 4 times
recently, and had good luck.
The first time I did it, I separated the leaves and put paper towels
between them, but that seemed like a waste of time and materials, and so
now I just toss the head in the door overnight, in a large ziploc bag.