Cabbage rolls can be an absolutely delicious meal, but making them can take a great while.My mother decided to make a big batch of cabbage rolls this year.Many people cook and freeze cabbage rolls as a yearly ritual.The key is to make sure that the cabbage rolls don’t get freezer burned, and that they are eaten within a year.My biggest caution is to ensure that you don’t freeze cabbage rolls already drenched in sauce.Choose a bag that corresponds to the number of cabbage rolls you want to freeze in a package.If you want to make sure that your cabbage rolls will keep their flavor for longer in the freezer, you can use a vacuum sealer.These devices take out all the air from freezer bags and containers and create a perfect seal. .
How to Freeze Stuffed Cabbage Rolls
We all want to be able to freeze our favorite snack or appetizer so we can pull it out at a moments notice and cabbage rolls are no exception.Write the date and contents on the freezer bag or container and freeze the cabbage rolls for up to 1 month. .
Make-Ahead Cabbage Rolls Recipe: How to Make It
Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain.Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. .
Cabbage Rolls for Now & Later
Classic cabbage rolls are an easy and comforting meal.They are also a super simple dish to freeze and have ready for meals later in the winter.Don’t let the time involved stop you from trying, the more you practice, the better and more efficient you’ll become.However, cabbage rolls are more method than exact recipe, feel free to get creative with the basic process.Put that head of cabbage into a pot of boiling, salted water and let it blanch for a few minutes.I use a pair of tongs to remove these outer leaves and stack them on my cutting board.Use a filling of your choice but my cabbage rolls generally include:.sauteed veggies (usually I start with basics of onion, celery, garlic, and green pepper but often add carrots and sometimes peas).vegetarians feel free to use cooked lentils or buckwheat instead of meat.Place the cabbage leaf onto a board so that it’s a bit of a bowl shape.Cabbage roll sauce is nothing more than tomato juice in most cases.Cover the pans, aluminum foil works if your baking dishes don’t have lids.It’ll go faster if the cabbage rolls are thawed before reheating, naturally.Alternatively, place the thawed rolls into a casserole dish, pouring the tomato juice on top.Cover the pan and bake in a 350 degree oven for 30-45 minutes, until heated through.In a large pot of boiling salted water, blanch the head of cabbage until the leaves separate.In a mixing bowl, combine the sauteed veggies with the brown rice and raw ground beef.Place the cabbage rolls into a baking dish, seam side down.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Glass Baking Dish with Lid, 9 x 13 Nutrition Information: Yield: 24 Serving Size: 1 roll. .
Stuffed Cabbage Rolls (crock-pot + freezer friendly)
Delicious and savory, these stuffed cabbage rolls are made with a simple blend of ground beef, onions, and rice topped with a rich tomato sauce.The “optional” sour cream and splash of red wine vinegar are the crowning jewels of this simple, yet delicious meal.Whenever I make stuffed cabbage rolls I can’t help but think of my mother-in-law’s dear friend, Steve Sobeck.I had to fight the urge to add in more spices and ingredients which I thought at the time would make it better.Stuffed cabbage rolls are a traditional Polish dish made from lightly boiled cabbage leaves wrapped around ground beef (or pork), chopped onions, and rice baked in a casserole dish with a delicious tomato sauce.I found it interesting that according to Polish myths, the Grand Duke of Lithuania and King of Poland Casimir IV Jagiellon fed the army with golabki before a key battle of the Thirteen Years’ War.?” Well, I guess the real question should be: How many Golabki did the Pollack eat before kicking your ass for telling such awful jokes?Preheat the oven to 350 degrees F. Grease a 9 x 13-inch pan with cooking spray or butter.While the onions are cooling, bring a large pot of salted water to a boil.Pull them out of the pot and lay them on a platter lined with paper towels or inside a colander to drain.In a large mixing bowl, combine the ground beef, cooled onion, rice, and season with salt, to taste.Tip: Use clean wet hands to mix the stuffing mixture like you would a meatloaf, being sure not to overwork the meat.Place the cabbage roll, seam side down, inside the prepared baking dish (Or crock-pot.Repeat the same process for the remaining stuffing mixture or you run out of cabbage leaves.When you are done, you should have 8 to 10 stuffed cabbage rolls ready to cook (Or freeze – Freezer instructions to follow).Serve the delicately warm and cooked through stuffed cabbage rolls with a ladle of tomato sauce poured over the top, big dollop of sour cream and a splash of red wine vinegar.Up to two days prior, prepare the cabbage rolls and place them seam side down inside the bowl of a crock-pot and pour over the tomato sauce mixture.Make a batch of cabbage rolls for freezing to keep on hand for an easy weeknight meal.Place the plate inside the freezer for approximately 30 minutes to 1 hour, for the rolls to set.Preheat the oven to 350 degrees F.
Grease a 9 x 13-inch pan with cooking spray or butter.Pour about half of the sauce mixture into the bottom of a greased casserole dish.Then lay the frozen cabbage rolls, seam side down, directly on top of the sauce.The night before you cook the cabbage rolls pour all of the ingredients of the sauce mixture together inside a quart-size mason jar.The next morning, take the pre-mixed sauce jar out of the refrigerator and grab a bag of the cabbage rolls out of the freezer.Print Pin 5 from 1 vote Stuffed Cabbage Rolls Stuffed cabbage rolls are made of ground beef, onions, and rice topped with rich tomato sauce.red wine vinegar to taste, for serving (optional, but HIGHLY RECOMMENDED) Instructions (Skip this step if you intend on cooking the cabbage rolls in a crock-pot.).Preheat the oven to 350 degrees F. Grease a 9 x 13-inch pan with cooking spray or butter.Prepare the Cabbage Leaves For Stuffing: While the onions are cooling, bring a large pot of salted water to a boil.Pull them out of the pot and lay them on a platter lined with paper towels or inside a colander to drain.Stuff The Cabbage Rolls In a large mixing bowl, combine the ground beef, cooled onion, rice, and season with salt, to taste.Tip: Use clean wet hands to mix the stuffing mixture like you would a meatloaf, being sure not to overwork the meat.Place the cabbage roll, seam side down, inside the prepared baking dish (or crock-pot).Repeat the same process for the remaining stuffing mixture or you run out of cabbage leaves.When you are done, you should have 8 to 10 stuffed cabbage rolls ready to cook (Or freeze – Freezer instructions to follow).Bake The Stuffed Cabbage Rolls Cover the dish with a lid or wrap with foil.Serving The Stuffed Cabbage Rolls Serve the delicately warm and cooked through stuffed cabbage rolls with a ladle of tomato sauce poured over the top, big dollop of sour cream and a splash of red wine vinegar.Notes Crock-Pot Instructions: The stuffed cabbage rolls do amazingly well in a slow cooker.Up to two days prior, prepare the cabbage rolls and place them seam side down inside the bowl of a crock-pot and pour over the tomato sauce mixture.Place the plate inside the freezer for approximately 30 minutes to 1 hour, for the rolls to set.Pour about half of the sauce mixture into the bottom of a greased casserole dish.Then lay the frozen cabbage rolls, seam side down, directly on top of the sauce.The next morning, take the pre-mixed sauce jar out of the refrigerator and grab a bag of the cabbage rolls out of the freezer.Lentils Nutrition: Recipe calories are based on cabbage rolls alone, without sour cream.Please visit our Recipe calories are based on cabbage rolls alone, without sour cream.Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! .
Baked Stuffed Cabbage Rolls (Perfect for Freezer Meal Cooking)
As an Amazon Associate and affiliate with other networks, I may earn a commission from purchases made through links within this post.There is nothing more satisfying than a dish that tastes delicious and makes you feel good.Stuffed cabbage rolls can be made in advance and frozen for later use, so they make great leftovers or freezer meals.Baked stuffed cabbage rolls are an easy to make dinner that is loaded with veggies.Tender cabbage stuffed with ground beef and veggies, this dish is an all in one meal if you want it to be.That is one of the greatest things about cabbage rolls, you can use just about any ground meat that you have on hand and they will taste amazing!I have even used some of my creamy tomato sauce when making stuffed cabbage rolls in the crockpot.We serve crockpot cabbage rolls with bread and a salad most of the time.Sometimes we change things up and have pasta with butter, mashed potatoes, or other veggies as our side dishes.Once frozen remove from the tray and put into freezer bags.Use a glass baking pan, spray with non stick spray and pour a small amount of sauce from a jar of pasta sauce on the bottom of the pan.Place frozen cabbage rolls in the pan and top with the remainder of the pasta sauce.Boil cabbage leaves until they are pliable (but not fully cooked) remove them from the water and place on a plate.Once the ground beef is cooked, remove from the heat drain and stir in the salt, pepper and garlic powder and mix it well. .
How to freeze uncooked cabbage rolls?
I grew up eating my mom’s German-style cabbage rolls, which meant they were as big as a pencil case and stuffed with ground meat (usually beef) and rice.The rolls swell and cook when they are smothered in the tomato sauce, and become these perfectly compact and delicious bundles of gastronomic joy.Steam the cabbage in a large pot of boiling water, then remove the leaves as they come away from the head.Let them cool down a little for easier handling, then roll the leaves with heaping tablespoons of a seasoned ground meat filling.Be sure to use uncooked long grain white rice, and season the mixture up with herbs (parsley, mint) and spices (allspice, cumin), plenty of onion and garlic.Any extra sauce can be tossed with pasta, slathered on pizza dough or frozen for another round of cabbage rolls.This recipe makes a giant batch of cabbage rolls, so unless you are feeding a crowd of 20, freezing is ideal. .
Easy Slow Cooker Cabbage Rolls
Slow Cooker Cabbage Rolls take a classic comfort dish and make it even better.Homey, humble cabbage rolls are one of those classic, big batch dishes.Stuffed cabbage dishes are featured in the cuisines of many cultures, but in particular Eastern Europe.They're usually a filling of ground meat and rice, rolled up in cabbage leaves.Ukrainian cabbage rolls are a delicious staple in many generations of Canadian homes.You can roll these up on a Sunday, and on Monday morning, plug in the slow cooker for a hearty and satisfying dinner when you get home.Because you won't be able to drain the fat from this recipe, lean ground meats are the ideal choice.Because you won't be able to drain the fat from this recipe, lean ground meats are the ideal choice.: a beaten egg helps to bind the meat without overworking it.: Many recipes use canned tomato soup, but I prefer to limit the amount of sodium, sugar and other ingredients.: I use a gluten-free Worcestershire sauce, but if gluten isn't an issue, use your favourite brand.How To Make It, Step by Step Combine the filling ingredients in a bowl Mix well Spoon filling into the center of each cabbage leaf Roll the leaves around the filling Fold the ends inside before wrapping the cabbage rolls completely.Place cabbage rolls, seam side down in a single layer.1.Freeze If you simply freeze the whole cabbage, then allow it to thaw, the leaves will be perfectly softened.There is a risk of getting splashed with boiling water, so make sure those tongs are long ones.3.Microwave Using the microwave eliminates the tedium and does a good job of softening the cabbage leaves.Once the cabbage is cool enough to handle, the leaves will be soft and easy to remove.To freeze them, after filling the rolls, place them on a parchment-lined or lightly oiled baking sheet in a single layer.A couple of things to keep in mind if you want to freeze uncooked slow cooker cabbage rolls: If the ground meat you are using was previously frozen, it can't be frozen again after thawing, so only freeze the cabbage rolls if you are using fresh, not previously frozen meat.Don't use the freezer method to soften the cabbage if you plan to freeze the rolls. .
How Long Do Cooked Cabbage Rolls Last in the Fridge?
The precise answer to that question depends to a large extent on storage conditions - refrigerate cabbage rolls within two hours of cooking.To maximize the shelf life of cooked cabbage rolls for safety and quality, refrigerate the cabbage rolls in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap.The freezer time shown is for best quality only - cooked cabbage rolls that have been kept constantly frozen at 0°F will keep safe indefinitely. .