sauerkraut question
"Brian Mailman" > wrote in message
...
> whiteMemphis wrote:
>> Hi all, has anyone heard of making sauerkraut using the whole
>> cabbage?
>
>.
>
>> I thought this would cut out the tedious business off having to
>> pre-cook a great heap of fresh leaves. Thanks any feedback.
>
> ???? What do you mean "pre-cook?" You don't "pre-cook" sauerkraut, much
> less whole leaves.... are you sure you're talking about sauerkraut or just
> stuffed cabbage (praakes/galubsti/holopsi)? It would be difficult to make
> cabbage rolls from a whole cabbage (although I have heard of a whole one
> that's been stuffed).
>
> When I make cabbage rolls I have always used fresh cabbage, I remove
> as many leaves as I need, put them in boiling water til they soften so
> they can be easily folded around the meat, otherwise, the leaves would
> just break, the point of using whole sauerkrauted leaves instead of fresh
> cabbage would be to not have to do this step as the sauerkraut would be
> soft enough to fold around the meat as it is. I haven't tried it myself
> as I don't know any source of whole sauerkraut (i.e. where the whole
> cabbage has been fermented and not shredded so that whole leaves can be
> removed) that is available to the public, but it sounds like a good idea.
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