Cabbage blanching!
Step one in making the cabbage rolls that our cousins taught us how to make. My hubbster had some Polish Aunts in his family. There are many carefully written recipes in teeny cursive that those lovely ladies left behind.
Maybe blanching is the wrong word, but essentially we submerged the cabbage heads in hot, near boiling, water until the leaves peeled away easily. Each leaf becomes the delectable wrapper for the meat.
[Not pictured] Kit mixing the 2 kinds of ground meat, rice and spices together in a large bowl by hand.
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