Do you really have to pre-cook cabbage for cabbage rolls? or can i roll them without doing that?!

Yes - the cabbage has to be steamed because it softens the leaves!. Try rolling one with uncooked cabbage and you will quickly find out why - the leaves are too stiff and will not roll or stay closed!.Www@FoodAQ@Com

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Yes they must be blanched, or micro-ed!.!.!.!.!.!.!.!.!.!.!.some people I know even put them in the freezer overnight and when they thaw, alas they are blanched!.!.!.!.!.!.!.!.!.!.!.also, remember to trim the thick part of the leaf as thin as you can , and don't worry if you get a hole in it, you just roll it up anyways!.

Plus if you don't blanch, they will not be done and will be tough!.

(I always blanch in a large pot with lots of water and a bit of vinegar in the water)- about 2 capfuls to the pot!.!.!.!.!.Www@FoodAQ@Com

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You really need to soften the leaves before you can roll them properly!. My mom is a very old school Ukrainian cook, and she used to boil the leaves prior to rolling!. Lately, she has discovered that freezing the cabbage (with the core removed prior) is a whole lot more convenient!.Www@FoodAQ@Com

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The leaves won't roll tightly and won't stay wrapped around the filling unless you steam them first!. You can put the whole head in a steamer basket over simmering water, then pull off leaves as they soften!. Or you can pull off the leaves and throw them into the steamer basket briefly!. It doesn't take much cooking to soften them!.Www@FoodAQ@Com

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The cabbage leaves aren't flexible enough to roll unless they are softened by pre-cooking!. You have to roll the filling inside the leaves and tuck in the ends, can't do that if the leaves aren't softened!.Www@FoodAQ@Com

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You need to steam them to soften the leaves, or they'll crack when you roll them!. You may also need to trim the center stem part flatter on each leaf too!.!.!.!.!.Www@FoodAQ@Com

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Yes, or the leaves will break!.Www@FoodAQ@Com

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