boufa06
Executive Chef
mitmondol said:I just can not imagine how you can separate those leaves raw!
Couldn't do it with the tight, crisp cabbages here for sure.
When I make stuffed cabbage I have to cut the core out, then boil the whole had until the leaves become pliable, then it's easy to separate them.
You blanche them too, so why not do it beforehand to make it easier?
With careful handling, it's possible. As for boiling the whole cabbage, I have no ready answer, except that it's always done this way here perhaps because the cabbage is softer. I would agree with you to do this method if your cabbage is tight and crisp.