Today I’m sharing tips for how to prepare cabbage for cabbage rolls. You’ll be an expert in no time on choosing the right cabbage and preparing it.
If you want to make cabbage rolls, aka stuffed cabbage, golumpki, halupki, or whatever you may have grown up referring to cabbage rolls as, you’ll want to know how to prepare the cabbage properly.
Knowing how to prepare the cabbage leaves makes this job less frustrating. And honestly, prepping the cabbage is the most finicky part of the job so once that’s done, you can stuff them with whatever your heart desires. Like traditional meat+rice+tomato. Or loaded mashed potatoes such as these Instant Pot Loaded Mashed Potato Stuffed Cabbage Rolls. Or really, anything.
What kind of cabbage should you use?
There are several types of cabbage you can use. The trick is making sure you buy a head of cabbage that’s a bit bigger than you really need. This is because the leaves get smaller the further into the cabbage you get and before you know it, they’re too small to use.
Green cabbage – this is your standard head of cabbage. It’s the most practical to use because it’s easy to find and usually is super cheap – especially in the autumn and winter months. The leaves of this cabbage tend to be a bit thicker and less flexible.
Savoy cabbage – this will give you pretty cabbage rolls and is easy to work with. It tends to be a little pricier and can be harder to find than the practical green cabbage.
Napa cabbage – this is another easy-to-use cabbage due to the shape of its leaves. That being said, it can also be a little harder to find and you need to make sure you get a nice big head because the leaves can get narrow, which doesn’t work well for stuffing.
Flat Cabbage/Chinese Flat Cabbage – this cabbage looks very similar to green cabbage except it’s usually a bigger head and looks like it’s been slightly flattened. It isn’t always easy to find. This is the cabbage I prefer using since the leaves have a larger flat area but a natural curve to the edges.
How do you core a cabbage?
You won’t need to core Napa cabbage as you can simply remove the leaves from the head. However, green, Savoy, and flat cabbage all have compact leaves so you will want to core the cabbage (remove the stem) but leave the head in one piece.
Core cabbage before cooking it because this helps the leaves fall off the head easily. Plus, allowing the steam to penetrate into that cut end while it cooks will help loosen the leaves.
Here’s how to core green, Savoy, or flat cabbage.
- Put the cabbage on a cutting board stem side up.
- Poke a fork firmly into the center of the core so you can safely hold the cabbage into place while you cut out the core.
- Use a good sharp knife and cut in a circular pattern with the knife point tilted in toward the stem a bit and the handle tilted outward so when you cut the core out you will have a cone-shaped piece cut out. You may or may not have a perfect cone shape.
- Put the knife down and try pulling the core out with the fork.
- If it gives but doesn’t fully release, take the knife and carefully cut a little deeper into the area that seems to be catching.
- Discard the stem and core.
How do you boil cabbage leaves for cabbage rolls?
In order for your cabbage leaves to be pliable enough to wrap into rolls, you’ll need to cook the cabbage first. If you’re experienced in the kitchen, your first thought might be the same as mine – blanch it. We don’t want to do that here. We need to cook it pretty well to make sure the leaves are cooked enough to wrap.
If you have no idea what “blanching” is, well, it’s where you boil fresh produce for a very short time to start to “break it down a bit” especially for freezing. Then you dunk it in an ice bath to stop the cooking process quickly and cool it down. There are scientific reasons for that but we don’t need them here since that’s not what we need to do.
Get a big pot filled half full with water boiling. Once the water is boiling, put the head of cabbage into the boiling water and put a lid on it. You’re going to want to boil the cabbage for 7-10 minutes, depending how big the head of cabbage is. Don’t go far though. You know how watched pots never boil? Well, boiling pots that aren’t watched boil over and create a huge mess.
If the pot starts to boil over, remove the lid and turn the heat down a bit then put the lid back on. At around 6 minutes you can test how well the cabbage is cooking by taking a fork and trying to pull one of the outer leaves off the head of cabbage. If it easily comes loose, put it in a bowl sitting by the stove. Remove as many leaves as fold really easily then put the lid back on to let the next few layers continue softening.
You might be thinking, “Why don’t I just cook it all for the full amount of time and be done?” Well, you don’t want the outer leaves to turn to mush. You want them all to be nice and bendable but still hold together well.
Now you’re ready to use these prepared cabbage leaves to make your favorite stuffed cabbage rolls.
If you’re interested in more information about cabbage and other ways to cook it you need to check out this post with everything you need to know about cabbage.
Be sure to pin this post so you have it next time you make stuffed cabbage!