134 | STUFFINGS STUFFED CABBAGE ROLLS 1 large cabbage Stuffing Remove any wilted leaves from cabbage and then core it. Place the cabbage in a bowl large enough to cover with boiling water and leave for 15 minutes until cabbage leaves soften and can be removed easily. If necessary, thin down the center rib of each leaf so it can be easily folded. Use 2 leaves if they are small. Spoon about 1 tablespoon of stuffing onto the base of each leaf and roll halfway to enclose. Fold sides in then continue rolling. Place filled leaves, seam side down, in a large rectangular baking dish. Cabbage can be made a day ahead and refrigerated at this point. Mix apple juice with ketchup, parave chicken soup powder and salt and pepper to taste. Pour over cabbage rolls and bake for 30 minutes in a preheated oven of 180°C. My mother Granny Gertie used to sprinkle dried apricots around the rolls for sweetness. When my cookbook A Potpourri of Memories was in its final stages Gigi Steiner from the Sisterhood of the St Thomas Congregation suggested freezing the head of cabbage overnight. When defrosted, the leaves will be ready to stuff. I haven’t tried it, but it is an interesting idea. 6th Family Reunion South Africa 1998
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