• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Privacy Policy
  • START HERE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Prepare + Nourish logo
  • Recipes
  • Shop
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Shop
  • About
  • Contact
  • Privacy Policy
  • First Time? Start Here
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Healthy Basics » How to Prepare Cabbage Leaves for Stuffed Cabbage Rolls

    How to Prepare Cabbage Leaves for Stuffed Cabbage Rolls

    by: Anya·posted: Jun 1, 2022·updated: Aug 2, 2022·2 CommentsThis post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    cabbage leaves with text overlay

    Stuffed Cabbage Rolls is a classic dish but preparing the cabbage leaves can be a dread. Learn the quickest and easiest method to getting the perfectly parboiled cabbage leaves without burning your fingers.

    Board of flat cooked cabbage leaves

    If you've been holding out on making Stuffed Cabbage Rolls because of the arduous step of working with hot cabbage leaves, this post will be a game changer.

    I totally get it. Stuffed Cabbage Rolls can appear intimidating because of the need for parboiled cabbage leaves. It's a big step and one that you can't skip if you truly want to enjoy those traditional rolls.

    If you want deconstructed Lazy Cabbage Rolls - find them here. It's an easy take on this classic dish. But if you want the real deal, keep reading.

    There is a right and a wrong way to prepare the cabbage leaves for cabbage rolls. This is the easiest and quickest and you'll have stuffed cabbage rolls in no time.

    What type of cabbage is best for Stuffed Cabbage Leaves?

    Traditionally, green cabbage has been the preferred choice for Stuffed Cabbage Leaves. It's readily available in most parts of the world and is generally a cheaper variety of all the cabbages making it a great option.

    When buying cabbage, gently press into the cabbage head with your thumb and fingers. There shouldn't be much give when you press from the outside. You're looking for a cabbage that is firm and dense to the touch.

    While we're on the topic of cabbage selection, this is a great time to bring up another important matter.

    Is it worth splurging on organic cabbage? The short answer is no. The reason is because cabbage has been regularly tested by EWG as having produced little to no pesticide residues at all. In fact, it has been on their Clean 15 list for years, making it a great vegetable to include regularly in your diet.

    You may have other reasons to purchase organic cabbage but pesticide residue shouldn't be one of them if you're looking for cost efficient foods. My best source for cabbage (and all seasonal veggies) has always been my local farmer's markets. You can ask the farmer directly how they grow their produce and what products they use so you can feel good about the foods you put on the table.

    green cabbage on board with loose leaves

    What size of cabbage is best for Stuffed Cabbage Rolls?

    Before we proceed with how to prepare cabbage leaves for stuffed cabbage rolls, we need to figure out one important detail: the size.

    The size of the cabbage head will be important in figuring out your cooking time. Whole cabbage heads run small, medium and large.

    Here are some basic facts to help you navigate the complexities of cabbage heads in relation to Stuffed Cabbage Rolls:

    • small cabbage head = approximately 1.5 pounds (will yield 8 large leaves, 5 smaller leaves)
    • medium cabbage head = approximately 2.1 pounds (will yield 12 large leaves, 8 smaller leaves)
    • large cabbage head = approximately 2.9 pounds (will yield 15 large leaves, 10 smaller leaves)

    Best Way to Cook Cabbage Leaves

    There's a myriad of ways to cook cabbage leaves, from freezing the entire head to peeling the leaves off while still raw. But those methods fall short because they will not yield beautifully parboiled leaves.

    The best way to prepare cabbage leaves for stuffed cabbage rolls is by boiling the entire head of cabbage in a large pot of hot water. You'll notice that cabbage tends to float to the top, exposing a small part of the cabbage to air. It's important to flip the cabbage head so the bottom is submerged and parboiled too.

    All of this is done in approximately 10-15 minutes. So in a sense, we are blanching the cabbage but without the extra step of then submerging it in ice water. Just removing it from the boiling water will be sufficient to stop the cooking process.

    At this point, you can theoretically freeze the cabbage leaves by following this guide on how to freeze cabbage unless you have some rolling to do, in that case - get to work!

    green cabbage in a colander

    How to Core a Cabbage

    If you ever tried coring a raw cabbage without any special tools, it's not easy. And the shape of the cabbage makes it incredibly unstable and unsafe to do so anyways. That's why this method is so great because there is actually no need to core the cabbage.

    Instead, it is helpful to cut off approximately 1 inch from the bottom and make small cuts to the ribs of the leaves that are on the outside. This will make peeling off the leaves much easier once cooked.

    However, if you forget to do this step before cooking, you can do so just as well afterwards.

    Can I Cook Cabbage on Stovetop?

    Cooking cabbage in a large pot of water on the stovetop is the best way to achieve the perfectly parboiled cabbage leaves. In fact, it is the easiest and quickest way to prepare cabbage leaves for Stuffed Cabbage Rolls.

    The steps are quite simple and before long, you'll be a pro at cooking cabbage leaves pliable enough for all your stuffed cabbage needs.

    Just bring the water to a rolling boil and carefully transfer the whole cabbage head into the hot water. Mid-way through the cooking, carefully flip the cabbage head so the bottom is submerged in water.

    pot with green cabbage and strainer

    How Long Does it Take to Cook Cabbage

    The trick to getting the perfectly parboiled cabbage leaves is to not overcook it. The exterior cabbage leaves are rather thin and don't take much time to cook but the problem is getting the hardier inner part (the rib/core) of the cabbage soft enough to handle.

    The more you use this method, the quicker you'll get at finding that sweet spot of cooked but not overcooked cabbage.

    But here's what's important to remember: err on the side of under-cooked rather than overcooked. Why? Because if you're using these cabbage leaves for Stuffed Cabbage Rolls, you will be cooking them again in the oven.

    On the flip side, if the cabbage leaves are overcooked, they will become prone to tearing. You also run the risk of having the leaves turn to mush when working with them.

    A general cooking time for medium-large head of cabbage (weighing 2.5 pounds) is 10-12 minutes. That would be 7 minutes of cooking in a pot of boiling water over medium-high heat. Then carefully flip the cabbage over and cook for another 5 minutes. Of course the cook time will largely depend on the size and freshness of the cabbage.

    green cabbage in a large pot of water on stovetop

    What to do with remaining cabbage?

    You'll notice that after peeling off the outer leaves, you're left with the inner hardier leaves that are attached to the core.

    To avoid food waste, you have two easy options aside from tossing it.

    1. Since the leaves are parboiled, you can make small Stuffed Cabbage Leaves and freezing it for an easy meal. This, however, does require some forethought in doubling the meat mixture.
    2. You can coarsely chop up the cabbage core and store it in an airtight container. It makes a great addition to stir fry's or breakfast hashes.
    green cabbage chopped up on board

    How to Prepare Cabbage Leaves for Stuffed Cabbage Rolls

    The printable recipe is below in the recipe card for your convenience.

    This is an easy fool-proof method to getting the best parboiled cabbage leaves. All you need is a large stock pot full of water and medium-size green cabbage. It may seem a little overwhelming and intimidating, but I promise it's easier than you think.

    Step 1. Set a large pot of water to a rolling boil.

    Step 2. Remove any wilted outer leaves of cabbage. Cut off approximately 1 inch from the bottom (the root) of the cabbage). This will get rid of any greying in the exposed root and will make it easier to peel off the cabbage leaves later.

    cut off bottom inch of cabbage

    Step 3. Gently transfer the cabbage head to the pot with boiling water. Reduce heat to medium-high. Set timer for 7 minutes. The bottom of cabbage (core) requires more cooking time.

    Step 4. Carefully flip the cabbage so the other side cooks. Using a large spoon is helpful. I don't recommend using tongs as that may rip the tender cabbage leaves. Set timer for another 5 minutes.

    collage of two photos of green cabbage boiling in stockpot

    Step 5. Carefully transfer the cabbage head to a colander with the root side down. At this point, some leaves will naturally start coming apart. That is totally normal and saves you some work.

    Step 6. Once cabbage is cooled to touch, transfer to a large cutting board. Carefully peel off the leaves one at a time. You may need a paring knife to make small slits where the leaf rib and core meet. Gently work your way around the cabbage until you have 12 leaves. Proceed to get the smaller leaves if desired.

    collage of two photos on how to cook cabbage

    Step 7. With the leaves spread out on the board, cut out the rough center rib in a V-shape. Discard those hard parts and do that for all 12 leaves.

    collage of 2 photos on how to remove core from cooked cabbage

    And there you have it. Well prepared cabbage leaves for all your Stuffed Cabbage Rolls needs. If you are looking for a classic, traditional recipe for the rolls - check it out here.

    Helpful Tips & Tricks

    • To cut time in boiling the water, close the pot with a lid. This will bring it to boil quicker.
    • Cook the cabbage top side down first, then flip it to root side down. When it's time to remove cabbage from hot water, you will have the root on the bottom and that will help the water drain faster.
    • Set the colander in the sink so it drains directly and leave it there until the cabbage cools to touch.
    • Don't toss that remaining inner cabbage! Use it for smaller Stuffed Cabbage Rolls or chop it up for stir-fry's.
    • Preparing the cabbage leaves in advance will make Stuffed Cabbage Rolls super easy and quick to pull together. Just store the leaves in the refrigerator for up to 4 days.

    Helpful Tools to Prepare Cabbage Leaves

    There are obvious items that you will need and most likely have already. Some of these are just plain helpful to have on hand for techniques like the making of the cabbage leaves.

    • Large Stockpot: this is one of the best for the price. It's tri-ply clad stainless steel 8 quart size. You want plenty of movement in the pot so go big!
    • Solid Strainer: this is a gem of a tool in my kitchen. It makes pulling the cabbage out of hot water so easy (and safer!). Make sure you find one with sturdy handles that can withstand the weight of cooked cabbage.
    • Colander: this is another staple but an important one. I prefer the stainless steel when working with hot foods. Ditch the plastic colander.
    • Large Cutting Board: if you don't have a large cutting board that you love, get one! It is a game changer and especially for recipes like these where we need a large surface area, super helpful!
    • Small paring knife: this will help you loosen some of those stubborn leaves.
    • Container for remainder: these are my favorite glass food storage containers for leftover inner cabbage leaves.

    Want more healthy cabbage recipes?

    • Cabbage Cucumber Salad
    • Chicken Cabbage Casserole
    • Avocado Cabbage Slaw
    • Roasted Garlic Parmesan Cabbage Steaks
    Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    Board of flat cooked cabbage leaves

    How to Prepare Cabbage Leaves for Stuffed Cabbage Rolls

    Anya @ Prepare & Nourish
    This is the easiest method to getting the perfectly parboiled cabbage leaves without burning your hands.
    4.96 from 45 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 2 minutes mins
    Cook Time 8 minutes mins
    Cooling Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine European
    Servings 12 leaves
    Calories 19 kcal

    Ingredients
      

    • 1 green cabbage medium-size
    Prevent your screen from going dark

    Instructions
     

    • Set a large pot of water on high heat. Bring to boil. Remove any wilted outer leaves of cabbage. Cut off approximately 1 inch from the bottom (the root) of the cabbage).
      cut off bottom inch of cabbage
    • Gently transfer the cabbage head to the pot with boiling water. Reduce heat to medium-high. Cook for 7 minutes.
      Cooking cabbage in a pot of water
    • Using a large spoon or strainer, flip the cabbage so the other side cooks. Cook for another 5 minutes.
      cabbage in a pot of water with root exposed
    • Carefully transfer the cabbage head to a colander with the root side down. You may notice some leaves will naturally start coming apart. That is totally normal.
      Cooked green cabbage in a colander on wooden board
    • When cabbage is cooled to touch, transfer to a large cutting board. Carefully peel off the leaves one at a time. You may need a paring knife to make small slits where the leaf rib and core meet. Gently work your way around the cabbage until you have 12 leaves.
      cooked green cabbage with loose leaves on a wooden cutting board
    • Remove the rough center rib in a V-shape. Discard those hard parts and do that for all the leaves.
      cooked cabbage leaf on cutting board with paring knife and cut out core
    • Spread out the leaves in single layer for the stuffing or transfer to a container to be stuffed at a later date.
      a flatlay of cooked cabbage leaves cooked and cored

    Notes

    • Cook the cabbage bottom side down first and cook it for longer.
    • Transfer cabbage to colander with the core on the bottom so excess water drains faster.
    • Don't toss that remaining inner cabbage! Use it for smaller Stuffed Cabbage Rolls or chop it up for stir-fry's.
    • Prepared cabbage leaves can be made up to 4 days prior to stuffing.

    Nutrition

    Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 129mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 1mg
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    Keyword cabbage leaves, cabbage rolls, how to
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

    More Healthy Basics

    • Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.
      Fermented Carrots Recipe
    • Italian seasoning in a clear jar with a spoon in it.
      Italian Seasoning Recipe
    • ancient grains in glass jar with a measuring spoon on white towel.
      Ancient Grains are Back and Better than Ever
    • broth in mason jars.
      The Difference Between Broth, Stock, and Bone Broth
    • Facebook
    • Email

    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

    Reader Interactions

    Comments

      4.96 from 45 votes (45 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sherry says

      October 26, 2024 at 4:57 pm

      Can I do the 1st step and then use a salt and water brine to sour the cabbage?

      Reply
      • Anya says

        October 29, 2024 at 4:00 pm

        For what purpose though? Are you looking for sauerkraut recipe? There's no reason why you would need to sour the cabbage before preparing them for stuffed cabbage rolls.

        Reply

    Primary Sidebar

    Anya at a farm

    Hello and welcome

    I'm Anya and it is my joy to share wholesome recipes using seasonal ingredients and simplified methods. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

    More about me →

    Eating Nose-to-Tail? Try these

    collage of delicious recipes using organ meats.

    Seasonal Summer Favorites

    • fermented pickles in a weck jar with a red hot pepper.
      Easy Lacto-Fermented Dill Pickles Recipe
    • Sheet pan nachos with ground pork and vegetables on a tray.
      Loaded Sheet Pan Nachos Without Beans
    • Ahi tuna poke in a white bowl, with mayonnaise, chopsticks on the side, and green onion leeks in a beige bowl.
      Simple Ahi Tuna Poke Recipe
    • starbucks pink drink in plastic cups with fresh strawberries on the side.
      Starbucks Pink Drink Recipe (Healthy!)
    • Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
      Ground Beef and Broccoli Recipe
    • two bowls filled with cottage cheese and fresh strawberries, raspberries, blueberries, and blackberries and topped with honey; spoons in the bowls.
      Easy Cottage Cheese with Fruit Bowl Recipe

    Trending Now

    • mushrooms and chicken gravy with fresh thyme sprigs garnished on top.
      Easy Creamy Chicken Liver Recipe
    • stack of cassava flour crepes on a plate for frozen blackberries.
      Easy Gluten-Free French Crêpes Recipe
    • roasted cabbage with parsley garnish sprinkled on top.
      Simple Oven Roasted Buttered Cabbage Recipe
    • Caesar salad dressing in a weck jar
      Healthy Caesar Salad Dressing Recipe
    • Pickled red onions in a white bowl and in a clear jar beside it.
      Quick Pickled Red Onions (No Cook!)
    • Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.
      Protein Chia Seed Pudding

    Footer

    ↑ back to top

    Never miss a new post!

    ... Subscribe

    About

    About Me

    Privacy Policy

    Contact

    Shop

    Recipes

    Recipe Index

    Dinner Recipes

    Fermentation Recipes

    Healthy Basics

    Connect

    Instagram

    Facebook

    Pinterest

    Youtube

    Copyright © 2025 Prepare + Nourish

    • Pinterest
    • Facebook

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe.
    This recipe is a winner! Will make again.

    Or share in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.