Getting your Trinity Audio player ready...
To prepare a large number of leaves for cabbage rolls, the Chicago Tribune’s “Ethnic Chicago Cookbook,” edited by Carol Mighton Haddix, recommends removing wilted outer leaves before skewering a head of cabbage through the core with a large fork. “Place in boiling water to cover; cook 2 minutes. Lift out cabbage. Remove softened outer leaves.”
Use tongs to briefly lower softened leaves in a bowl filled with ice water to stop the cooking. Place on paper towels while you repeat the process until you have softened enough leaves for your recipe.
