I sent this repsonse to Simply Mama video below; this is Karl’s method:
Just had cabbage rolls last night! A suggestion to make things much easier: freeze the cabbage whole; 2 days in the deep freezer then 1 day on the counter. No need for coring; straight from the shop to the freezer. Once thawed the leaves will come off super easy-peasy.
You mention they roll “burrito-style”. I wonder if Mexican-style cabbage rolls would be good. Cumin, chili powder, oregano, spicing with a tomatillo sauce instead of tomato. Or maybe a mole version? Damn, now I’m hungry.
Cheers!
