Stuffing a Whole Cabbage

Appears in

Published 1989

About

The leaves of white or loose-leaf red cabbages may be separated, blanched and reassembled with a ground meat, herb and vegetable stuffing for cooking, then simmered in a cloth until firm.

Immerse the cabbage in a large pan of boiling, salted water. With 2 tablespoons, peel off outer layers of leaves as they soften. Refresh the leaves with water and cut out the thick rib running up the center of each. Core and shred the remaining cabbage if it is to be incorporated with the stuffing ingredients.
Drape a scalded dish towel in a colander. Line the towel with an overlapping layer of the prepared cabbage leaves.
Fill the center with stuffing and wrap the leaf ends over to form a parcel that encloses the stuffing completely.
Gather the cloth over and tie it with string to make a tight ball. Simmer the cabbage in boiling water for 45-60 minutes, or until a skewer inserted in the center is hot to the touch when removed.
Drain and unwrap the cabbage. Turn it out on to a serving plate, core end down. Slice and serve.