Cabbage roll help!
Okay, so I have been researching cabbage roll recipes for a while now, and have just decided on one for dinner tonight.
But I need to know, what difference will it make to cook the mince before stuffing the cabbage leaves than to leave it raw? About 50% of the recipes I've read have said to cook it, 50% to leave it raw.
Will it only make a differnce to the texture (eg cooked will be looser and crumbly, raw will be denser) or will it make a differnce to juiciness, flavour etc?
Please feel free to leave recipes for me too, I am not convinced I am 100% sold on this one..