John Myers
White cabbage should be blanched before consumption due to its digestibility. Normally, blanching white cabbage is relatively time-consuming. The cabbage is speared on a large meat fork and held in the boiling water for about 30 seconds. Then the outermost cabbage leaf can be cut off and pulled off the cabbage head. This process is repeated for each sheet.
It’s easier in the microwave. Wash the cabbage thoroughly, cut out the core and place the head, wet, in the microwave. Heat for eight minutes, by which time the leaves should be blanched and separate easily.
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