RECIPE: freezing cabbage rolls

mystic_2008January 13, 2009

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

Thank you for reporting this comment. Undo

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.

    Bookmark   January 13, 2009 at 5:53AM
Thank you for reporting this comment. Undo

Mystic - Would you post your recipe for cabbage rolls?
Thnx Rusty

    Bookmark   January 13, 2009 at 11:18AM
Thank you for reporting this comment. Undo

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.....

    Bookmark   January 13, 2009 at 12:55PM
Thank you for reporting this comment. Undo

Rusty. You wanted my recipe for cabbage rolls. This is the one that I use and like.


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

    Bookmark   January 14, 2009 at 1:06AM
Thank you for reporting this comment. Undo

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.

    Bookmark   January 14, 2009 at 11:23AM
Thank you for reporting this comment. Undo

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.

    Bookmark   January 16, 2009 at 1:06AM
Sign Up to comment
More Discussions
RECIPE: Onion Soup What to mix with Guyere cheese
I'm planning to make my French Onion Soup for a number...
LOOKING for: how to use peaches
somebody just gave 60 huge beautiful peaches BUT I...
LOOKING for: Christmas Cookies
Is it time to start posting Christmas Cookies yet???...
recipe: iso - shelf stable recipe for peache - not jam
Hi all, I have a lot of frozen peaches that I put up...
RECIPE: Corn chowder recipe
I recently had this and it was delicious. The only...
© 2015 Houzz Inc. Houzz® The new way to design your home™