ISO: ISO Method of separating cabbage leaves - I thought it was Joe, but

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dawnnys

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when I did a search, all I found was his suggestion about cutting the cabbage easily so that it fits in a food processor.

I managed to get a few large leaves because the head was looser than normal this time, but is there an easy way to pick off the outer leaves so they don't rip? I'm following the thread on sauerkraut/pork/onion/tomato sauce suggestions (added: for simmered/braised stuffed cabbage).

By the way, Marianne, could you please post your mother's recipe for stuffed cabbage - saw the discussion, didn't see the recipe though. Thanks!

 
If you're cooking them, bring a pot of boiling water to a boil. Cut the core out of the cabbage well

and plunge it in the water. With two wooden spoons, nudge the leaves off as they soften, and lift them out into a colander under cold running water.

My stockpot has a basket insert in it and I find it easier if I use it--the cabbage doesn't bob around quite so much.

If you need the leaves raw, I'm afraid you'll have some tearing, but cutting the core out first may help.

 
"...cold running water." What a concept! The water comes out of the tap here...

...too warm to wash delicate greens because of the heat (114 yesterday). Pipes are buried only 18 inches underground (very few freezing nights in winter), and run through the attic of our home. It's 150 up there.

We won't get cold water again until October. I have to use a large bowl with an ice water bath.

Michael

 
Oh, my. Maybe you could skip the boiling water and blanch the cabbage in the sink?

Michael, it's in the 90's in SoCal this weekend and I was feeling victimized. Not anymore!

 
Thank Joe - another good idea - didn't think of submersing the

whole head, but seems that this would work.

 
That should be "thanks". Here's the recipe I used...

8 outer cabbage leaves, washed
3/4 lb ground chuck and/or pork
1/4 cup plain bread crumbs
1 Tbs parsley, chopped
1 small sweet onion, chopped and sauteed in butter or oil
1/4 cup golden raisins
1/2 cup raw long-grain rice
1/2 tsp chili peppers
salt and pepper to taste
1/4 cup sauerkraut (now I get why you add this, it's cabbage!, and it also gives it a little zing)
1 Tbs cider vinegar
14-oz can of crushed tomatoes
1/2 tsp cinnamon
1/4 tsp nutmeg

Blanch cabbage leaves in boiling water until pliable. While water is boiling, combine the following ingredients: meat, bread crumbs, parsley, cooked onions, raisins, raw rice, chili peppers, salt, pepper, sauerkraut, and vinegar.

Cut 2-3 inches of center core from leaves and fill with a small handfull of mixture. Roll up (no need to tuck in the ends, it's not going anywhere).

Combine tomatoes and spices. Place rolls in large saucepan and cover with tomato mixture. Simmer on med-low heat for about an hour (or use a crockpot at this point, 5 hours on high or 8 hours on low). Serve over couscous and top with additional parsley and raisins. Freezable.

The addition of the raisins, cinnamon, and nutmeg give it a sweet, almost Moroccan flavor to it, and it smells wonderful while it's cooking.

 
No, we have all copper pipes. We did a re-pipe a few years ago and replaced...

...all the old, clogged galvanized steel pipes. What a mess.

I'm not a fan of plastic pipes, but I understand they are used extensively in areas where copper is not plentiful. Arizona has huge copper mines.

Michael

 
be thankful for running water. We are so short on water that you don't run it for almost anything. N

 
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