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Thread: Freezing stuffed cabbage

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    Freezing stuffed cabbage

    Does anyone know if stuffed cabbage (pigs in a blanket) can be frozen ahead of time for later party?

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    Moderator CM's Avatar
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    The cabbage leaves might lose their texture and become a little mushy, depending upon how much they've been cooked. I would suggest you try a small batch before serving to your guests! If you do freeze, pack them in sauce and exclude as much air as possible (vacuum packaging would be best).

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    I always freeze my cabbage head then thaw before I do my cabbage rolls. Less mess and much safer than the boiling water method. The leaves are much easier to handle. I cook them in Tomato Juice and they come out perfect. I make a large batch for the freezer. Cook from frozen but I usually add a little juice to get more flavour.

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    I live alone, so when I make almost anything I have to freeze most of it. Stuffed cabbage is one of the things I love and I do freeze them. I make them, bake them, but the ones I want to freeze, I cook a little less, about 10 min less and make sure they are covered with the sauce and freeze in containers that hold 4 to 6 rolls. They come out perfect. I am sure you can do them in a large pan for a party. Maybe partially precook and then heat later and finish the cooking. Good luck.

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    Moderator CM's Avatar
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    The stuffed cabbage will keep well at the lower part of the refrigerator packed in sauce without freezing for 2-3 days.

    A good way to steam the cabbage leaves is to use a large pasta cooker (with either a mesh basket or a perforated insert) with a few inches of rapidly boiling water at the bottom. Put the cabbage into the insert and lower it into the steam and cover for a few minutes. Leave the water boiling. Run cabbage under cold water and remove a few layers of leaves, then repeat.

    Sometimes I've used a large barbecue fork stuck through the core and that works well, too.

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