How to Prepare Cabbage Leaves for Stuffed Cabbage Rolls

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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