Crisp and Healthy Cabbage Wraps: Super Simple Blanching & Wrapping Method
Secret to Blanching Cabbage for Perfect Crispness & Delicious Cabbage Wraps
Experience the delightful crunch and satisfying fullness of cabbage wraps – a dish that will have you reaching for more! A single head of fresh cabbage is an incredibly versatile ingredient, perfect for fresh wraps, sweet stir-fries, or even hearty stews. Today, we’re unveiling a special technique to blanch whole cabbages, ensuring they stay crisp from the outer leaves to the very core. Forget steaming pots; this simple stovetop blanching method is incredibly convenient!
Main Ingredients
- 1 head of cabbage
- 1-2 Tbsp vinegar
- Ssamjang (Korean dipping sauce, to taste)
Cooking Instructions
Step 1
First, carefully inspect the base of your fresh cabbage. The freshness of the cabbage is key to a delicious wrap. Cut the cabbage into quarters, preparing only the amount you plan to use. If you have leftover cabbage, wrap it tightly with plastic wrap to prevent air exposure, then store it in the refrigerator. This will keep it fresh for a longer time.
Step 2
Fill a bowl with cool water and add 1-2 tablespoons of vinegar. Submerge the prepared cabbage quarters for about 5 minutes. This helps to remove any unwanted odors and enhances freshness. After a brief soak, remove the cabbage and trim off the hard core at the base of each quarter. Removing the core makes it easier to separate the leaves and blanch them evenly.
Step 3
Now, bring a pot of water to a rolling boil over high heat. Once the water is boiling vigorously, carefully add the cored cabbage quarters. The trick to achieving perfect crispness is to gently separate and blanch the leaves one by one, starting from the outer ones. Using wooden chopsticks or tongs to gently agitate the cabbage as it cooks will ensure even blanching, making the inner leaves just as crisp as the outer ones, almost as if steamed. This simple yet effective blanching method will allow you to easily make delicious cabbage wraps at home!
