Stuffed Cabbage

1. 1

   Blanch cabbage head in boiling water until leaves can be removed without breaking.

2. 2

   Cool head of cabbage under running water and peel off 12 leaves (6 servings, 2 leaves per cabbage roll).

3. 3

   With sharp knife, cut through tough bottom vein an inch or two or remove.

No additional tips available.