Cabbage for those who love stuffed cabbage
In winter, cabbage is not cheap, so prepare leaves for cabbage rolls now.
Cut a stalk from the head of cabbage (you can use it shabby with carrots and processed cheese, garlic for salad). And boil the whole head of cabbage over moderate heat in slightly salted water. Remove the leaves with a fork as soon as they are ready (they will separate from the head). When they cool down, cut off the thickening at the edge of the leaf from them, fold them several (4-5 pieces each) with a roll and put tightly in a jar. At the bottom of it you can put chopped horseradish root and mustard seeds, parsley - everything that cabbage "loves." Pour these rolls with brine: at the rate of 1 liter of water - 3 tablespoons of salt, 1 tablespoon of sugar. while cooking cabbage rolls, rinse the leaves or fill them with water overnight so that "excess" salt does not come out.
And then - cook to your taste! Such cabbage rolls are stored until late spring. If you prepare, and for Easter you can cook cabbage rolls not from sour, but from almost fresh cabbage. I have been doing this for many years.
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