RECIPE: freezing cabbage rolls

mystic_2008

15 years ago

I am in the process of making cabbage rolls. I was told by someone not to cook them before freezing. Is this an option and then when I bring them out of the freezer, how do I cook them

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Comments (6)

ginger_st_thomas
15 years ago
You can cook them before freezing if you want to but try cooking them about 20 minutes less time than if you're eating them immediately.

Or freeze them uncooked.
rusty_ns
15 years ago
Mystic - Would you post your recipe for cabbage rolls?
Thnx Rusty
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Here's one buy sooo much work! Stuffed Cabbage Head From Diana Rattray, This cabbage recipe was posted by Marie. 25 to 30 Cabbage leaves 3/4 cup uncooked rice 1 1/2 pint boiling water 2 tbsp. bacon drippings 1 med. onion, chopped fine 1 stick celery, chopped fine 1 cup lean ground beef 1 cup ground pork 1/2 cup cooked ham, chopped fine 1 egg, well beaten 1/8 tsp. nutmeg 1/4 tsp. thyme 1 tsp. salt 1/2 tsp. red pepper 1 clove garlic, mashed A large white cotton cloth about 28 " square American or Velveeta cheese to grate Immerse cabbage leaves in salted boiling water; cook 2 to 3 min. or until wilted, adding a few at a time. Avoid crowding; drain and cool. Cook rice in boiling salted water 12 minutes; drain and transfer the rice to a large bowl. Cook ground pork in bacon drippings until brown, stirring occasionally. Add slat, pepper, garlic, onion, and celery, cook 5 minutes longer. Pour into cooked rice. Combine, rice, pork mixture, ham, ground beef, nutmeg, thyme, and egg, mix well and add more salt and pepper if necessary. Spread out the cloth. In center, place 4 cabbage leaves, to later resemble growing end of cabbage. Place about 1 tbsp. of mixture in center of each leaf and spread a bit. Continue building up the the head, using up the least attractive leaves first and placing dressing over each. Then at the last try and cover top and sides with the more perfect leaves, having used up all the dressing in the center. Bring up all 4 corners of the cloth and tie a string tightly and closely to the cabbage. In a large pot, pour 1 pint or more of water; place a rack or crumpled aluminum foil in the bottom. Place wrapped cabbage on rack, cover with a tight fitting lid and cook over med. heat. When water comes to a boil, reduce heat and cook 1 hour. When it is done, turn off the heat and let set covered for 10 minutes. Then untie string, unwrap, grate cheese over top, cover again for a couple of minutes, then gently lift our cloth and slip onto a platter. Serve sliced in wedges, cut like a cake, pass your favorite tomato sauce over each helping.
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User
15 years ago
Mystic I prefer to cook mine and then freeze. They can be made and cooked unfrozen but there are some drawbacks.

First, all your meat ingredients cannot be "previously" frozen if you are going to refreeze the rolls uncooked you must use fresh meat.

The other issue is quantity. You can't effectively cook 2 or 4 cabbage rolls and get the same taste and texture you get by cooking a whole big pan. So if you freeze uncooked you really need to freeze the whole pan which limits your flexibility in using them.

If you do choose to freeze uncooked then I think you need to completely, or almost completely, thaw before cooking.

If you cook first and then freeze you can package up in quantities that make sense for you and simply thaw and rewarm as needed. I do it all the time.....
mystic_2008
Original Author
15 years ago
Rusty. You wanted my recipe for cabbage rolls. This is the one that I use and like.

CABBAGE ROLLS

1 large head of cabbage
2 cups rice
2 cups boiling water
1 tsp. salt
1 large onion (minced)
6 tbsp. butter
1 1/2 cups ground beef or pork
salt and pepper
1 1/2 cups tomato juice
1/2 cup sour cream (optional)
Remove cabbage core. Place cabbage in deep pot and poir bioling water into hollow core. Caver completely with boiling water. Let stand until leaves are soft and pliable. Drain off water. Take leaves apart one at a time. Cut off hard centre from leaves.
Wash rice and add 2 cups boiling water. Add salt and partially cook.
Saute onion in butter. Add meat and combine with rice. Season to taste. Cool. Place mixture in leaf or portion of leaf and roll up. Place in layers in a baking pan. Cover with tomato juice (and cream if used)
Bake covered - 350 degrees for 2 hours.

Hope you make and enjoy.........Grace
rusty_ns
15 years ago
Thanks Grace for the recipe. I have not ever made cabbage rolls but I love them. I just watched a video on Youtube on how to make cabbage rolls and with your recipe will now attempt them. Your recips sounds better then one on video. Thanks Rusty

Here is a link that might be useful: How to make cabbage rolls on video.
mystic_2008
Original Author
15 years ago
Rusty - hope that you enjoy them. This is the recipe that I got from my mother-in-law and she was Ukaranian. I have always enjoyed them too.

Thank you Chase and Ginger for giving me some advice.

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RECIPE: freezing cabbage rolls

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RECIPE: freezing cabbage rolls

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