Stuffed Cabbage Rolls is a classic dish but preparing the cabbage leaves can be a dread. Learn the quickest and easiest method to getting the perfectly parboiled cabbage leaves without burning your fingers.

What type of cabbage is best for Stuffed Cabbage Leaves?
Traditionally, green cabbage has been the preferred choice for Stuffed Cabbage Leaves. It's readily available in most parts of the world and is generally a cheaper variety of all the cabbages making it a great option.

When buying cabbage, gently press into the cabbage head with your thumb and fingers. There shouldn't be much give when you press from the outside. You're looking for a cabbage that is firm and dense to the touch.

Is it worth splurging on organic cabbage? The short answer is no. The reason is because cabbage has been regularly tested by EWG as having produced little to no pesticide residues at all. In fact, it has been on their Clean 15 list for years, making it a great vegetable to include regularly in your diet.

The size of the cabbage head will be important in figuring out your cooking time. Whole cabbage heads run small, medium and large.

Here are some basic facts to help you navigate the complexities of cabbage heads in relation to Stuffed Cabbage Rolls:

small cabbage head = approximately 1.5 pounds (will yield 8 large leaves, 5 smaller leaves)
medium cabbage head = approximately 2.1 pounds (will yield 12 large leaves, 8 smaller leaves)
large cabbage head = approximately 2.9 pounds (will yield 15 large leaves, 10 smaller leaves)
Best Way to Cook Cabbage Leaves
There's a myriad of ways to cook cabbage leaves, from freezing the entire head to peeling the leaves off while still raw. But those methods fall short because they will not yield beautifully parboiled leaves.

The best way to prepare cabbage leaves for stuffed cabbage rolls is by boiling the entire head of cabbage in a large pot of hot water. You'll notice that cabbage tends to float to the top, exposing a small part of the cabbage to air. It's important to flip the cabbage head so the bottom is submerged and parboiled too.

All of this is done in approximately 10-15 minutes. So in a sense, we are blanching the cabbage but without the extra step of then submerging it in ice water. Just removing it from the boiling water will be sufficient to stop the cooking process.

If you ever tried coring a raw cabbage without any special tools, it's not easy. And the shape of the cabbage makes it incredibly unstable and unsafe to do so anyways. That's why this method is so great because there is actually no need to core the cabbage.
Instead, it is helpful to cut off approximately 1 inch from the bottom and make small cuts to the ribs of the leaves that are on the outside. This will make peeling off the leaves much easier once cooked.

However, if you forget to do this step before cooking, you can do so just as well afterwards.
Can I Cook Cabbage on Stovetop?
Cooking cabbage in a large pot of water on the stovetop is the best way to achieve the perfectly parboiled cabbage leaves. In fact, it is the easiest and quickest way to prepare cabbage leaves for Stuffed Cabbage Rolls.

The steps are quite simple and before long, you'll be a pro at cooking cabbage leaves pliable enough for all your stuffed cabbage needs.

Just bring the water to a rolling boil and carefully transfer the whole cabbage head into the hot water. Mid-way through the cooking, carefully flip the cabbage head so the bottom is submerged in water.

Recipe:

1. Set a large pot of water on high heat. Bring to boil. Remove any wilted outer leaves of cabbage. Cut off approximately 1 inch from the bottom (the root) of the cabbage).

2. Gently transfer the cabbage head to the pot with boiling water. Reduce heat to medium-high. Cook for 7 minutes.

3. Using a large spoon or strainer, flip the cabbage so the other side cooks. Cook for another 5 minutes.

4. Carefully transfer the cabbage head to a colander with the root side down. You may notice some leaves will naturally start coming apart. That is totally normal.

5. When cabbage is cooled to touch, transfer to a large cutting board. Carefully peel off the leaves one at a time. You may need a paring knife to make small slits where the leaf rib and core meet. Gently work your way around the cabbage until you have 12 leaves.

6.Remove the rough center rib in a V-shape. Discard those hard parts and do that for all the leaves.

7. Spread out the leaves in single layer for the stuffing or transfer to a container to be stuffed at a later date.

Notes:
1. Cook the cabbage bottom side down first and cook it for longer.
2. Transfer cabbage to colander with the core on the bottom so excess water drains faster.
3. Don't toss that remaining inner cabbage! Use it for smaller Stuffed Cabbage Rolls or chop it up for stir-fry's.
4. Prepared cabbage leaves can be made up to 4 days prior to stuffing.