Guest guest Posted September 28, 2001 Report Share Posted September 28, 2001 * 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 -------- ------------ -------------------------------- ***** 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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