In the preparation of stuffed cabbage, not the last place is occupied by the choice of good cabbage. Both the taste and appearance of the dish will depend on the quality of the leaves.
It is believed that not round, but flattened heads of cabbage are better suited for stuffed cabbage. The leaf surface of such heads of cabbage is larger than the coarse part of the petiole. When choosing a cabbage, pay attention to the thickness of the leaves. They should be thin and easy to bend, but not break. Young cabbage with delicate leaves is ideal for stuffed cabbage.
If the cabbage is late, it will not work to separate the leaves without breaking them. We’ll have to cook the whole head of cabbage, having cut out the stump first. You need to cook the cabbage for 10 minutes, until the top leaves become transparent. Remove them carefully from the boiling water, then wait until the next leaves become transparent again. Take out the top leaves again. Do this until the head of cabbage runs out. The thick veins of the leaf can be slightly beaten off with a culinary hammer, and the large leaves can be cut in half.