How to Prepare Cabbage Leaves for Stuffed Cabbage Rolls

This is the easiest method to getting the perfectly parboiled cabbage leaves without burning your hands.

Prep Time 2

Cook Time 8

Cooling Time 15

Total Time 25

Servings leaves

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).
Gently transfer the cabbage head to the pot with boiling water. Reduce heat to medium-high. Cook for 7 minutes.
Using a large spoon or strainer, flip the cabbage so the other side cooks. Cook for another 5 minutes.
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.
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.
Remove the rough center rib in a V-shape. Discard those hard parts and do that for all the leaves.
Spread out the leaves in single layer for the stuffing or transfer to a container to be stuffed at a later date.

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.