Do you freeze stuffed cabbage before or after it is cooked?
By Lynn W.
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I personally would prepare and bake and then freeze, including with the sauce. Just bake about ten or fifteen minutes less than the recipe calls for so that when it thaws and is reheated the cabbage won't be mushy.
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What is the freezing or boiling method to make stuffed cabbage?
By Sammy
Your goal is to soften the leaves so they roll easily. You can put the head of cabbage in the freezer all night and when it thaws the next day the leaves will be wilted and ready to use. Or you can submerge the head in a large pot of boiling water for ten or 15 minutes and it will then be ready to use. If you decide to pull the leaves away from the head before you put them in boiling water you will need less time. Remember to cut away the stem part to release the leaves and do not use the first layer of leaves.
Put cored (core with a hand apple corer) cabbage in hot water and as leaves get soft remove and put on a pan or cookie sheet. As you go further down you will probably have to use a knife to release the leaves. I hold the cabbage with a two prong fork. Be careful as the water is boiling hot.
