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To prepare the cabbage, you should remove the outer leaves, rinse, and core the head carefully with a small knife or bone knife. Boiling is the next step: place the cabbage in boiling, salted water for about 8-10 minutes, turning occasionally to ensure even softening. The goal is to make the leaves soft and pliable without turning them to mush.
Once cooked, carefully transfer the leaves to a colander to cool slightly. Save the remaining water—it can be useful for further boiling or to retain residual flavor.