These cabbage rolls were made with purple cabbage from our Intervale Food Hub share. These folks support the local food system by creating a type of community supported agriculture (CSA) from a conglomeration of local, organic farms. I used a very basic recipe from About.com and modified the method for getting the cabbage off of the head. I also used arrowroot powder instead of cornstarch (kudzu would also work).
To remove the leaves, use a large chef’s knife and cut around the core at about a 45 degree angle. Remove the core. Meanwhile, bring a large pot of water to a boil. When boiling, place the head of cabbage in the pot. It should take about 3 minutes to soften up the outer leaf. I used chopsticks to remove the leaves one by one and set aside on a plate. The chopsticks are gentle on the leaves and avoid puncturing the leaves.