Mini cabbages:

Mini cabbages

I agree with FOAS. Softer leaves and bigger ones make for nicer rolls, though I kind of like the taste of the lowly green cabbage better. The two leaves joined in the middle to roll one roll is a pain, and I don't even like rolling the middle leaves of a full sized cabbage.

If you're trying to make cute mini rolls, I'd guess that half a Savoy leaf would be easier to work with than a mini green cabbage with heavy spines. But I haven't done it and could be wrong. Maybe the mini cabbage is super tender and rolls like a dream.

There are a couple of tricks for preparing the cabbage. One is to core it and pour boiling water into the hole. That might make the mini easier than trying to dunk the whole head while not making it limp. The one I prefer is putting the whole cabbage in the freezer way ahead of time. Freezing breaks it down just enough so you don't need the boiling water. It's easier to core before it's fully thawed too.

You might try silicone bands to keep the little rolls together. I keep picturing tiny food popping open.

Good luck!

Those mini cabbages might make a good "stuffed cabbage casserole" though. I agree with the others that trying to roll those tiny leaves might not be so easy.

I never heard of the freezing technique. Not having to deal with the boiling water would be nice.

Neither did I until this thread inspired me to look up golabki recipes and I saw one mention it as an option!

Or you could really challenge yourself by using Brussels sprouts.

Yes that’d be a challenge!

I’ll probably be eating these tomorrow. Would you:

1) refrigerate without sauce

2) refrigerate with sauce

3) cook and reheat tomorrow?

We stuff grape leave around xmas. Not a problem. Looks like they might be nice and tender, just smaller, ...use less filling.

FOAS, those look amazing!

I'd cook and reheat. They're always better the second time around. :)

FOAS, you have way more patience and talent than I do! Those are works of art. I agree with cook now, reheat tomorrow.

FOAS, those look a bit like Napa cabbage (because the leaves are so translucent), which is what I use for cabbage rolls. I use Korean chili flakes when I make cabbage rolls and Ro-Tel tomatoes. Mine are pretty spicy.

If those are Savoy cabbage, I might have to rethink my cabbage choice. I do slice off a bit of the large rib from the Napa cabbage leaves that I use, to make them flatter/thinner, for easier rolling.

Glad I just checked CF I forgot about my cabbage. Ok, I’ll cook now.

Thanks for the compliments!

Lars - Definitely not Napa cabbage. Honestly I wasn’t 100% sure it was savoy or green as there was no labeling on the shelf and I’m no cabbage expert. And I went to self checkout so there was no cashier to give her opinion. (I rang it up as savoy.)

This post is updated from my previous dunderheadedness. I actually know the difference, but looked at a word that then stuck in my head and I said it all backwards. sigh

It's easy, FOAS: Napa is shaped kind of like a rugby ball, with heavy white spines and darker green leafy bits. The long leaves make it easier to roll. Savoy is darker than green cabbage, lacy/lizardy and round, or maybe just a tad pointy. Regular green cabbage is pale and round, and looks more like pale iceberg than anything else, plus, if it's any good, it's very heavy with water, and very tight

Yours looks like lacy Savoy, though the soft green part of Napa is also lacy.

Interesting. The Napa I’m familiar with is elongated. This was round, and wrinklier looking than what I think of as green.

Round and wrinkly is a pretty good description of Savoy Cabbage. :-)

FOAS, I was fighting the sleepies and got distracted and said it all backwards. My apologies. I fixed the post. I think. I hope.

I hope your cooked beauties were happy with their steambath!

Ah! Ok now I feel better, and more confident in my cabbage distinguishing capabilities. Thank you!

My mother used to tie up her cabbage rolls with white sewing thread. She was convinced that the rolls would open up while cooking. We had to use scissors to cut the threads off before we could eat them, but they were delicious.

LOL! Blubird, that works! I've trussed turkey breast rolls, but have to admit, my stuffed cabbage stays together. Maybe your mom was conservative with the cabbage and used the small leaves, which would pooch out otherwise.

FOAS, thank-you for your forbearance. This isn't the first time I've made one of those distraction errors in your direction (hanging head). :)

I love cabbage rolls. I usually do the freezing method although if I find sour cabbage I will use that. The leaves are already soft and I love the flavour.

I'm going to make stuffed collard rolls today. They taste a lot like stuffed grape leaves. Must be that time of year for this stuff.