How to choose cabbage for cabbage rolls

It is not a fact that, having come to the market in the summer, when the counters will already be filled with young vegetables, it will be possible to choose the right cabbage for cabbage rolls. It depends on this how tasty the cabbage rolls will be and whether the cabbage will be easily chewed and broken without the help of a table knife.

Which cabbage to choose

Today there are many varieties. Traditionally, this dish is prepared from white cabbage leaves, sometimes Peking cabbage is used.

Therefore, you should pay attention not directly to the variety, but to the quality of the cob. This is easier to do than to distinguish one variety from another.

What does a proper cabbage look like?

If we are not talking about Savoy or Beijing cabbage - they are soft and elastic by nature - then the head of cabbage must be young.

It is quite simple to hold such cabbage in boiling water for a few minutes. In other cases, the cob must meet the following characteristics:

• First, they should be flat heads, slightly flattened and in no case cone-shaped;
• Secondly, the leaves should be thin. If they are thin, there are more chances that they will be soft;
• Thirdly, these are juicy leaves, elastic - they should not break when bent;
• Fourth, look at the color. If the cabbage is white, most likely the leaves will be brittle, and even after processing, the cabbage will remain hard, and the cabbage will be fibrous.

Therefore, experienced housewives choose green cobs. Their leaves bend easily and do not break.