Peter Huebner > wrote:

> 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.

All that is unnecessary. Discard the tough outside leaves. Detach the
rest of the cabbage leaves, wrap 'em in foil and put into hot oven for
about 7 minutes. The leaves will be tastier, more elastic, and will
retain all their juices.

Victor