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Stuffed Cabbage

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* Exported from MasterCook *

 

Stuffed Cabbage

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 348

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Stuffed cabbages look good on a plate and are substantial but not

heavy. They're not hard to make, but they can be time consuming in the

context of preparing an entire meal. To make it easy on yourself, plan to

have something done ahead of time - the sauce, the cabbage leaves, or

another part of the meal. Look to leftover grain dishes, such as pilafs,

for fillings - virtually all grains are good with cabbage. Crinkled Savoy

cabbage is preferred because of its sweetness and its stunning looks when

cooked, but regular green cabbage is delicious, too. Or try Napa cabbage,

chard, collard greens, or any other large-leafed vegetable.

 

To prepare cabbage leaves for stuffing: Bring water to boil in a stockpot

big enough to hold the cabbage, but don't try to remove it. Immerse the

entire cabbage in the boiling water for 4 to 5 minutes, then lift it out,

supporting it with a strainer and guiding it with a large fork. Peel off

the number of leaves you need or as many as come off easily. Return the

head to the water for additional softening and repeat. Before stuffing the

leaves, remove the tough white vein at the base of each leaf. You can use

the rest of the cabbage in the same or another meal or as part of the filling.

 

 

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