Most cabbage varieties are suitable for brief boiling or 'blanching'. Blanching preserves the colour of the leaves while achieving a tender crunch.
Blanched cabbage leaves are useful for rolling and encasing foods – like Graham Campbell’s Vegetarian haggis – as the partial cooking of the leaves helps to make them more flexible.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in