One of the most common problems that arise when making cabbage rolls is tough cabbage.
Fortunately, if you follow the recommendations in this article, such trouble will pass you by.
Before you start cooking, make sure you have selected the right head of cabbage.
It should be small, with whole and clean leaves, free of any signs of disease or other defects.
Remove the top leaves from the cabbage head – you don’t need them – and start cooking.
To do this, remove the hardest part of the cabbage – the stalk, fill a large saucepan with water and put it on the fire.
Once the water reaches boiling point, add a small amount of salt to the pan, and then the cabbage itself.
You need to cook the cabbage until it is ready, which you can determine by checking the leaves for softness. After the cabbage leaves are ready, cut off the white hard parts.
Earlier we talked about how to quickly salt fish for the New Year.
