Cabbage Leaves Recipe
Prepping and cooking cabbage leaves is an important step, when making those delicious cabbage rolls, or as we call it in Armenian : cabbage tolma. For many who never made anything with cabbage leaves it can be quite a challenge to cook and prep those leaves. That’s why I decided to make a quick tutorial on that and put down quick instructions. Especially since I was planning to make a YouTube tutorial on Armenian Traditional dish : tolma.
Hope this will be helpful.
Let’s start!
*Choose a large, at least 5 ½ -6 lbs cabbage
*Fill a large pot with water and bring to a boil
*Using a large sharp knife remove the hard core from the center of cabbage
*Carefully place it inside the pot with boiling water, cut side down
*Cook about 20-25 minutes or until the leaves are translucent
*Remember to turn the cabbage from one side to another, as it normally floats and isn’t immersed in the water fully
*As it cooks, outer leaves may end up cooking sooner , remove those and place into cold ice water, to prevent from cooking too much
*Continue to cook until all the leaves are tender, foldable, but not too soft
*Do not overcook the leaves !
*Cut each leaf in the center, leaving the hard core out
*Smaller leaves can be used as is, just trim the core gently ,by making it thinner, smoother
*Refrigerate cabbage leave until ready to use
