View Full Version : cabbage question
09-13-2006, 11:21 AM
I've read alot of recipes for cabbage rolls...or using the leaves for a wrap. The one time I tried this, I could not get the tight outer leaves off the cabbage to use them...they tore. Is there a trick to this. I would like to make more wraps.....I would also like to try collard wraps, but I'm afraid they will taste bad. Do raw collard leaves taste offensive. I guess that's a dumb question since most people who eat them love them....I guess I'm wondering do they have a STRONG taste? Thanks for all the help.
09-13-2006, 01:13 PM
Hi... This link (from this site) has some suggestions for working with cabbage leaves. As for wraps... I roll them in varying sizes depending on what greens I'm using. Perhaps someone will have some more suggestions for you... :D
09-14-2006, 10:30 AM
I wanted to bring this back up, I am really cabbage "challenged"! Thanks in advance for your help.
lil fairy z girl
09-14-2006, 10:51 AM
hi, i also have the same problem with cabbage leaves, i cannot get them to come apart they always end up being torn. I have tried both red cabbage and green cabbage and have problems with both, they are so tightly wrapped. I think its probably that the cabbages I am able to buy are the inner part of the cabbage, as I have looked at pictures of cabbage and the outside leaves could be easily taken off. I have given up trying to use them as rolls. maybe a different kind of cabbage would be better? eg savoy cabbage?
09-14-2006, 11:09 AM
Yeah...I guess I never considered the cabbages that SOMETIMES they sell with the thick "floppy" outer leaves. I wouldn't have eaten the outer leaves...they look so tough, I guess I'm wrong though...maybe some smart raw foodie will come along and clue us in! ;)
09-15-2006, 08:04 AM
I run the cabbage under warm water. This softens up the leaves a bit, and I find the gentle water pressure helps to peel the leaves off more delicately than I could with my fingers... you get a consistent "pull" off a larger section of the whole leaf.
Also, make sure you start with a room temperature cabbage.
09-19-2006, 10:57 AM
I wanted to thank you James for your help! I've never thought of that before! Thanks again.
09-19-2006, 11:37 AM
i like napa cabbage. the leaves are like little boats already. with collards, cut the stems out and use the leaves to roll. try the large outer leaves of romaine first. you can use them in boat form or cut the middle stems out. romaine has a milder taste.
09-19-2006, 12:28 PM
you can soften the cabbage leaves by rubbing them with salt and lemon juice. you can use this technique with any tough greens to wilt them and give them a more cooked texture.
09-25-2006, 07:51 AM
Thanks for the tip raven, I just found your post.
09-25-2006, 12:18 PM
Red and Green leaf lettuce makes great outer wraps too. I'm not a big fan of strong greens either but never had a problem with collards. I shred cabbage for salads, never been brave enough to try to get the leaves off in tact for wraps. There is a great recipie for Asian Noodle Salad that uses cabbage on www.gliving.tv . It is delish! I just had a big bowl of it for lunch today. hmmmm. Good!
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