Hahabogus wrote:

> "Z GIRL" > wrote in
> :
>
>
>>"Melba's Jammin'" > wrote in message
...
>>
>>>Don't know if I can 'splain this well: I kind of cut the core out in
>>>a conical piece, maybe two inches into it. That will free up several
>>>of the outermost leaves for the blanching. When I get to the point
>>>where they're still attached to the edge of the hole left by the core
>>>removal, I simply trim them there, and/or enlarge that hole a bit.
>>>Don't forget to trim the rib on the leaf -- don't cut it out, just
>>>cut it flat with the rest of the leaf. Be sure you've ample sauce to
>>>freeze them with -- add a little tomato juice if you wish.
>>>--
>>>-Barb,
>>>I've got a bunch of Pillsbury Classic Cookbooks
>>>(paperbacks) that I want to get rid of. Interested?
>>
>>Very Clear! Thank you Barb!
>
>
> Won't smacking the stem end down hard, on say a table cause the core to
> almost fall out? Easier and faster than surgery.

That works with lettuce, but not very well with cabbage. The leaves
are more determinedly attached.

Pastorio