Posted by Peggy on November 12, 2016
* You will need 12-16 medium-large intact leaves for the recipe, depending on the size of the leaf. If small cabbages are only available, purchase 2 heads. I found it easier to blanch the cabbage, remove the leaves, and re-blanch the leaves until just tender. I also tried freezing the cabbage to soften the leaves.That method didn't work so well for me.
Active time: 55 minutes
Baking time: 60-90 minutes
Number of servings (yield): # 6-8 servings (12-16 rolls)