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Andy
 
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Default cabbage rolls

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
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jmcquown
 
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Default cabbage rolls

Andy wrote:
> 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


http://www.foodsubs.com/Cabbage.html#napa

I think you're referring to green cabbage when you say "white cabbage". It
appears you can use the savoy in its place and I agree the leaves would
probably be easier to deal with for cabbage rolls.

Jill


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Damsel in dis Dress
 
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Default cabbage rolls

On Wed, 14 Dec 2005 01:37:12 +1300, 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.


Tell her she could save time by peeling off all the leaves and doing
The Process to all of them at once.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos


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George
 
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Default cabbage rolls

Damsel in dis Dress wrote:
> On Wed, 14 Dec 2005 01:37:12 +1300, 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.

>
>
> Tell her she could save time by peeling off all the leaves and doing
> The Process to all of them at once.
>
> Carol


Some cabbages aren't agreeable to that method... If the OPs cabbage is
anything like what grows locally here you would have a bunch of torn
leaves if you tried to remove them before cooking.
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Wayne Boatwright
 
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Default cabbage rolls

On Wed 14 Dec 2005 06:31:22a, Thus Spake Zarathustra, or was it George?

> Damsel in dis Dress wrote:
>> On Wed, 14 Dec 2005 01:37:12 +1300, 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.

>>
>>
>> Tell her she could save time by peeling off all the leaves and doing
>> The Process to all of them at once.
>>
>> Carol

>
> Some cabbages aren't agreeable to that method... If the OPs cabbage is
> anything like what grows locally here you would have a bunch of torn
> leaves if you tried to remove them before cooking.
>


Yes, the cabbages I can buy would never come apart like that without par-
cooking to soften and loosen the leaves.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!
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Damsel in dis Dress
 
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Default cabbage rolls

On Wed, 14 Dec 2005 08:31:22 -0500, George >
wrote:

> Damsel in dis Dress wrote:
> > On Wed, 14 Dec 2005 01:37:12 +1300, 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.

> >
> >
> > Tell her she could save time by peeling off all the leaves and doing
> > The Process to all of them at once.
> >
> > Carol

>
> Some cabbages aren't agreeable to that method... If the OPs cabbage is
> anything like what grows locally here you would have a bunch of torn
> leaves if you tried to remove them before cooking.


Gotcha. I apologize for providing faulty advice, Peter.

Thanks, George.
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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Victor Sack
 
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Default cabbage rolls

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
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