My great aunt always froze cabbage to make her stuffed cabbage. It needs to thaw and then does not need precooked to roll around the filling because it is very wilted when it thaws. Tastes great stuffed and baked though! If your cabbages are really large, I might peel the leaves off and freeze a bunch at a time rather than the whole head.....She made HUGE roasters of it so used the larger heads as well.
--- In frozen-assets@yahoogroups.com, Leonora Parker <leonorasbox@...> wrote:
>
> Hi Stephanie,
>
> I freeze portions of cooked cabbage with great succcess. I like to fry and
> onion, green pepper, mushrooms then add shredded cabbage and a packet of
> instant Chicken Stroganoff sauce that's mixed with milk. It's suprisingly
> tasty.
>
> Once cooled I pack it in portions and freeze.
>
> I eat it on rice, toast, in pita pockets ...etc
>
> I also love blanching the leaves, stuffing them and them baking this in a
> sauce. This should freeze well too.
>
>
> Regards,
> Leonora
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