Stuffing Cabbage

[dcarch]

When Cabbage was on sale on St. Pat's Day, I got too many of them. Got to use them up.

Let me share with you one way to stuff a cabbage.

dcarch

Openning up the whole cabbage

Stuffed

Stuffed and cooked

Plated

Edited April 8, 2012 by dcarch (log)

[rotuts]

very interesting.

i don't quite understand the first pic: are the leaves on the whole head folded back?

[SylviaLovegren]

Lovely! Are forsythia flowers edible?

[CKatCook]

Beautiful!

[scubadoo97]

That looks really nice

[Panaderia Canadiense]

I want to know your technique for stuffing the heart of the head - do you peel back leaves and then scoop out the center?

[HowardLi]

I'm impressed!

[dcarch]

Thank you everyone.

SylviaLovegren, yes, forsythia blossoms are edible. They are just for looks, not nuch taste to them.

Panaderia Canadiense and Rotuts, this was not a difficult way to stuff a cabbage. The key is to have a pot of very hot water to dip the head of cabbage in to cook the outter leaves just soft enough to peel back without damaging them, but not to cook them "welldone".

Depending on your recipe on how much is your stuffing, at some point, you can cut out the heart of the cabbage.

After you put in the stuffing, you can easily fold back the leaves, and it will look like the head of cabbage has never been openned.

Just a tip: If you are doing a very large head of cabbage using pork ot chicken, make sure you check the internal temperature or precook the pork or chicken first.

It was fun to see the surprised look on your dinner guests' face when you bring out a whole head of cabbage.

They were surprised again when they realized the inside was stuffed.

dcarch