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“For many people, dolmas (stuffed vegetables) refer to stuffed grape leaves. Canned and jarred grape leaves can be tough to find in some markets. Here, I use my favorite grape leaf stuffing in tender Savoy cabbage leaves. They are versatile enough that if I roll whole leaves, I get larger portions that can be served warm as entrée or, by halving the leaves, I can make them in traditional small, bite-size portions and serve them cold.”
Fill a very large stock pot with water and bring to a boil. Salt the water and place cored cabbage in the pot. Using tongs, remove large leaves as they pull away from the head. Dry the cabbage leaves on kitchen towels. Cook core for 3-5 minutes. Remove and cut in half to drain.
For large dolmas, use whole leaves. For appetizers, cut leaves in half.