In Canada the Europeans freeze their cabbage instead of steaming it. We core the cabbage, put it in a plastic bag and when we want to use it we take it out the night before and no boiling necessary. The cabbage comes soft and easy to take apart.This is actually better than steaming it. Another thing many of us do is cook it in the oven instead of on top the stove.
Sounds delicious. I make a Greek version of this and the hardest part for me is boiling the cabbage. I put the whole head off cabbage ina pot of water and then slowly peel off each layer as it cools. Do you actually cut the head of cabbage in half and boil it or do you separate all the layers and then boil? Any helpful hints would be appreciated. Thank you!
I do the same thing, but I carve out the stem and a little bit on the inside so when it boils, it is very easy to peel and separate the cabbage leaves.😊
Yes, I cut out the view as well. I guess there’s no easy way to accomplish this task. But at least this dish is well worth the effort!@@mahaslebanesecuisine
