How would u blanch a cabbage and then refresh it?

Hi Yeatsey, The success of cooking cabbage is increased by plunging the leaves into boiling water then immediately into ice cold water until all heat has been disappated. Savoy is the best! I always blanch & refresh cabbage before finally cooking in butter or microwave or if I'm using the leaves to make stuffed cabbage rolls. For serving with boiled spuds or meats, simply take off the outer leaves and cut away the hard central vein, roll the leaves loosely into a cigar shape and slice across to make 1cm wide strips chop up the hearts likewise. Bring a large pan of lightly salted water to a rolling boil and plunge the cabbage in for about three minutes then take out with a slotted spoon and immerse in very cold water and you may be amazed how fresh and green the colours are. (I use those a few ice cube bags in a whole sheet). To serve put the refreshed cabbage, well drained, in a dish and microwave for 30 secs with a knob of butter. Obviously if you want to make stuffed cabbage rolls with rice / minced meat etc, then only blanch the leaves sufficiently to soften them.

Hope this helps.