Kitchen

[2zbeach]

How do you separate cabbage leaves when making stuffed cabbage?  I used to boil the head,but what a mess.  Today I tried removing the core,wrapping the head in plastic wrap,and microwaving on high for 3 minutes. When I got to where it was getting hard to remove the leaves,I wrapped and nuked for two minutes.  Seemed to work ok,but it there still a better way?  Thanks!

[BLH]

I take out the core then freeze the whole head of cabbage.  Take it out of the freezer, let it thaw and the leaves come off like magic.

[ECBG]

All the videos on You Tube do it this way.  This demonstrator didn't have a mess.  Good luck!

https://www.youtube.com/watch?v=sxCYDdJLt_8

[little miss sunshine]

I put the entire head in a large pot and steam it. After about 15 minutes, I start pulling off the leaves (gently with a fork and paring knife). When I get most of the bigger leaves, I remove what's left, cut it up and use it in the pot that I cook my stuffed cabbage in. I just made a batch 2 weeks ago! I usually buy 2 good size cabbage heads and I can get about 40-45 stuffed cabbages. I freeze them in plastic bags and label how many I put in each bag. 

My removing the leaves may take time, but it's well worth it. I get semi-cooked leaves that are easy to roll. 

Making stuffed cabbage is a project! It takes time to steam, separate leaves, mix the filling, roll the leaves....I always think of my grandmother who taught me how to make them and I use these fond memories to take me back to a more simple time in my life when people had time for each other and wanted to teach them "their" ways as part of the family history. It's not a chore for me but a pleasant experience. I also share my stuffed cabbage with others and still have lots left over for my family.

[SuesCat]

I think this is the same as LittleMissSunshine does. I core the cabbage and put it in a big pot of cold water. Cook/steam until i can begin taking off the outer leaves one at a time w/ tongs. Very easy. If they are separating quick enough i just take a few off at a time and let them drain while i continue filling the "picked" leaves.

Boy oh boy i miss my dear Babci's golabki when she used ground meat & rice (that was over 30 yrs ago). Since i no longer eat beef or pork, i stuff mine w/ kasha and the flavor comes pretty close to hers! Ja lubi! Cheers! ~sue

[Mothertrucker]

Freezer!

[Fressa]

I did it the original way of boiling it and then letting it cool.  Now, I make slits around the core of the cabbage and put it in a shallow dish with some water and then into the microwave. Let it cool and then seperate. Tip: I check it wih a fork before I remove it from the microwave to make sure it is soft. If not, I check the water level and reheat.