* I usually find sour cabbage leaves at my local grocery store like Sobey's or Safeway, but you can also find them at European markets.
You can use fresh cabbage instead of sour cabbage, but more work is required. You first have to blanch the cabbage. To do so, core the cabbage first, one large cabbage should be enough for this recipe. In a large pot of boiling slated water, add the cabbage and blanch it for 5 to 8 minutes or until leaves are softened. Remove from the pot and chill under cold water.
Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened.
You can find a recipe for my creamy polenta here.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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