How to Blanch Cabbage
Parboiling cabbage is the easiest way to remove cabbage leaves without tearing them. The process is simple and will result in tender cabbage leaves that are evenly cooked and won’t rip.
- Carefully cut the core from a whole head of cabbage. I do this by cutting a rough square around the bottom, pushing the knife in and out until I can easily pull the core out of the cabbage. Please use a sharp knife for this, and again, be careful!
- Place cabbage (now without core) in a large pot of water – the hole you cut should be at the top.
- Bring to a boil, and boil until cabbage leaves will easily pull off. This takes a little under 15 minutes to do.
- Drain pot with cabbage (I like to run cold water on top of the cabbage so the leaves can easily be pulled off without burning my fingers).
- Now simply remove the cabbage leaves from the head. You’ll see how easily they come off without any tears, perfect for cabbage rolls! I like to keep the large outter leaves for covering the bottom of the baking dish. The best leaves for the rolls start at around 3-4 leaves in.
How to Make Baked Cabbage Rolls
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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