Freezer Cabbage Rolls Recipes

CABBAGE ROLLS

Steps:

• Preheat the oven to 350.
• Spray a lasagna dish with non-stick spray.
• Steam your cabbage head so that you can easily peel the leaves off. I do this with a microwave steamer in 5 minute increments (steam for 5 mins, peel a couple of leaves, repeat).
• Cook your rice according to package instructions.
• In a separate large saucepan, add olive oil and saute onions and garlic.
• Add the ground pork or beef to onions and garlic pot, cook thoroughly.
• Add the italian seasoning, salt and pepper.
• Drain the diced tomatoes (saving the juice in a bowl) and add the tomatoes to the meat mixture.
• Mix the rice into the pot with the meat and tomatoes.
• Add 1/3 of the can of tomato sauce to the pot, mix well.
• Place 1/2 - 2/3 cup of meat/rice mixture to each cabbage leaf. Wrap the leaf around the mixture and place in the lasagna dish. Repeat for 6-8 leaves.
• Pour 1/3 can of tomato sauce over the cabbage rolls.
• Sprinkle the grated cheese on top.
• Cover the dish and bake for 45 minutes.
• Chop up 1/2 - 3/4 of the head of cabbage and put in a large ziploc bag.
• Add the remaining meat/rice mixture to the ziploc bag.
• Add the last of the tomato sauce and the juice from the diced tomatoes to the ziploc bag.
• Place the freezer bag in the freezer to be cooked in a slow cooker at a later date.

CABBAGE ROLLS

Steps:

• Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
• While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
• Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
• Preheat oven to 350° F.
• To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper. Combine well.
• Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
• Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)

MAKE-AHEAD CABBAGE ROLLS

Steps:

• In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. 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 rice and eggs. , In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes., Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes., Freeze option: Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

FREEZER CABBAGE ROLLS

Steps:

• 1. Core and blanch your cabbage leaves and set aside to cool. Also carmalize your onions and let cool.
• 2. Mix together beef, pork, onions, seasonings and rice. combine ingredients until well mixed. In regards to the paprika, her advise is to add enough until you can smell it in the raw meat.
• 3. Make the cabbage rolls and section them off into meals and put into freezer bags. When ready to cook, place frozen rolls in crockpot cover rolls with tomato sauce. cook on low.
• 4. Another variation to this meal is. Instead of the tomato sauce, She uses ginger ale, she said it has to be Vernor's, and 1 small ketchup, and she also adds small can of diced tomatos also.