Is that your mama? I get my tender leaves by putting them in with the shredded cabbage. They sour like the kapusta. In mid January when the crock is done I carefully take them out, fold up in packet, put in wide mouth jars, cover with brine and can them. When I do cabbage rolls I jut open a jar. The flavor with the sour leaves is delicious and tender. Even the leaf rib. Pops taught me that trick.
Gracious. What a lot of work.
I know I should, but I don’t can. :(
IIRC, Mom used to use the outer leaves to line the bottom of the pot; and aimed for the more tender, inner leaves.
I tried growing my own cabbage last year; it wasn’t too successful b/c I got it in late, and had to harvest it B4 its time [community garden deadline rules]; but I will try again.
And no, that isn’t my momma/babushka. :)