Despite having a strongly-flavored root, horseradish leaves are mild and not at all peppery. They are stronger and silkier than cabbage leaves and we prefer the ease of working with horseradish leaves. Like grape leaves, it is essential to blanch them in order to make them malleable.
1 1/2 gallons of water (fill a large stock pot)
1 TBSP salt
1 TBSP white or cider vinegar
What to do
Remove the center stem of the horseradish leaves so that the leaf is more flexible
Dip the leaf into the boiling water for 15 seconds.
The leaf will turn a more brilliant green – remove them from the water at that point and let them cool on a rack.
Overlap the halves and get ready to roll.
Try this lentil, zucchini, rice mixture with toasted fennel seed stuffing or make up your own.