Blanching and Shocking

Blanch vegetables by dropping them into well-salted boiling water for a short time, then straight into ice water. It keeps green things green and takes the raw edge off. Cabbage leaves go soft enough to roll. Broccoli takes about two minutes. Dry everything well before it goes into a pan. Blanch in batches so the water stays at a boil. Taste the water before you start; if it isn't salty, the vegetables won't be either.