On Tue 13 Dec 2005 05:37:12a, Thus Spake Zarathustra, or was it Peter
Huebner?

> In article >,
> says...
>> What kind of cabbage should I be using to make cabbage rolls? My
>> local store keeps white cabbages (small and dense) and savoy cabbages
>> (big and leafy) - does the choice make any difference? I would've
>> thought that the bigger leaves on the savoy cabbages would be easier
>> to deal with, but I'd welcome suggestions either way..
>>
>> Many thanks,
>>
>> Andy
>
> My wife is the most expert cabbage roll maker I've come across ;-)
> What she does is, she immerses the cabbage in boiling water briefly,
> then fishes it out and dips it in cold water. Removes the outer leaves
> which are now pliable. Back to the pot of boiling water .... (rinse and
> repeat). Very laborious process. I shudder, just watching. The result is
> worth it (so long as I don't have to do the 'it' part).
>
> Oh, and she uses the ordinary firm cabbages, not savoy.
>
> -P.

Same here, and it is worth it. The shortcut methods like freezing the
whole head of cabbage, then defrosting, makes for really horrible cabbage.
Oh, yes, ordinary cabbage.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!