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pintlar pintlar is offline
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Default Cabbage for Cabbage Rolls

A very good chef gave me this procedure for cabbage roll leaves (sarma in
Croatian). Make sure they 'thump' heartily. Nice and solid. Smaller green
cabbage heads. 5-6 inches?
(side note: He is a 'wop-a-hunk'. His mother was full croatian (bohunk) and
his father was full Italian (wop). Both them cooked as all four of his (old
country) grandparents, so he had super culinary education.
In fact he was very successful in the retail restaurant business for many
years.
---- No intent to embarass or discriminate anyone with this sidenote. In
fact, I am full bohunk.

Core the heads to about half their diameter. Fill that cavity with a
vinegar salt mixture and allow it to 'rest a few hours (don't spare the
salt). Without spilling out the mixture (if any is still present) put them
in a big stock pot and boil for only about 5 minutes, covered in a
vinegar/salt solution.
Use the large complete leaves for the rolls and the 'remnants to add to the
kraut in the roaster.
If the main veins are large, shave them down or remove them completely.
It's not as good as the real leaves made from full heads mixed in with with
the kraut, while making the kraut, but it is next best.