Cabbage Rolls

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I don’t make cabbage rolls often, as they seem to be costing too much work, like boiling a huge cabbage head in a pot of water. But this is a very exciting tip that I learned recently. The trick is to freeze the cabbage head in advance and defrost it right before you plan to make the cabbage rolls; making it perfectly soft to make the rolls. I would suggest freezing the cabbage at least for a week.

Traditionally rolls are made with rice and meat, just like I made it in Traditional Cabbage Rolls. This version is a little different, because it has a bit of a sweet flavor from the carrots and onions. I really like the turn out and plan to keep it as part of our family recipes.

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