Stuffed Cabbage Wraps

Knife Tip # 6

File this one under technik. We’ve often daydreamed about stuffing entire cabbages with fake meats, herbs and vegetable mashes, but never got our shit together. The stuffed cabbage is just a little daunting, it being the size of a large child’s head. But upon recent experimentation, we found that individual cabbage leaves make awesome wrappers, whether it is a replacement for rice paper and wonton wrappers (skewered tempeh shrimp and mint) or just a logical material for some rich Easter European dish (bags of parsnip and vodka creamed potatoes). We plan on trying both. In the meantime, here is a recommended methodology we feel confident standing behind…
1. Boil your head of cabbage for 1-2 minutes in heavily salted water. Remove, rinse under cool water and set aside.
2. Prepare a filling of your choice (suggestions above).
3. Rip off a large leaf of cooked cabbage. Place filling in the center of a leaf and roll up like small burritos and place face down in the greased steamer so that the roll stays closed. Repeat.
4. Steam rolls for about 8-10 minutes and serve.