Makes: 10 portions. Cooking time: 10-15 minutes.
— 5 x 350 grams prepared spring cabbage tied into portion sizes
— 70 grams salt
— 6 liters boiling water
(1) Place the prepared cabbage into the boiling salted water and boil steadily until cooked.
(2) Remove from the liquid, place onto a cutting board and remove the string.
(3) Taking each cabbage separately, cut in two lengthways and fold in halves by folding the tops under. Lightly squeeze out any excess liquid but not to the extent that the vegetables become dry. Reform into wedge shapes.
(4) Serve in a vegetable dish. Do not pile one portion on top of another.