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In article >,
(Victor Sack) wrote:

> 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

I've heard that freezing the cabbage head will render the leaves limp,
too. I do the boiling water thing but don't put them in cold water
after. And I trim the thick rib.
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http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri