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Aug 22, 2013 10:22 AM

Do you have a great cabbage roll recipe?

Just given a couple of cabbages and the thought 'cabbage rolls'. I'd like to make a bunch and freeze them in large Zip Locks.
Any suggestion are greatly appreciated. I could 'Goggle' some recipes but going to the 'CHers' seems best.

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  1. I cobble together a recipe I really like from Julia Child's The Way to Cook. I use a ham filling (she has several options). If I am feeling ambitious, I make the version that looks like a big cabbage (you layer the leaves in a bowl), but I also sometimes make packets. I haven't ever frozen them.

    I haven't made this version from Smitten Kitchen, but am planning to once it is a little more winter like:

    1. I have tried a few, many of which were a lot of work. I found one I liked that is not at all difficult and tastes wonderful: We double the sauce recipe as we must be using smaller cabbage leaves (the sauce is nowhere near enough without doubling).

      I want to try some variations including ground lamb.

      1. I make them the way my Slovak grandma taught my mother...
        1 cup cooked rice
        1 lb ground beef
        1 egg
        1 small onion, minced
        Chopped parsley, salt and pepper
        Mix all. Wrap in softened cabbage leaves (I nuke the cored head to soften them)

        Saute in a little oil in a Dutch oven:
        1 small onion, chopped
        Add a good tsp or two Hungarian paprika, stir a little over heat and add a couple cups of tomato sauce or puree.
        Place the cabbage rolls in the sauce, top off with more tomato sauce to cover rolls. Simmer for an hour or so.

        Serve with homemade mashed potatoes.

        1. I do not. However, i have a great tip. I have to make these often for my mother. Tomato sauce, white based sauce. I find it tedious to get nice full leaves. Put your cabbage in the freezer and defrost. Yay! Just like blanching but so much easier

          2 Replies
          1. re: Goatjunky

            Thanks. I put the cabbages in the freezer yesterday. What is the 'white based sauce'?.

            1. re: Puffin3

              I wing mine, because its just something we had when i was young and copied Mom. This is close. I believe, but am not sure, that this is a swedish thing. Closest i could find


          2. There have been a couple of great threads on this topic over the years:
            I don't have my recipe here with me, can post it later, but it is cobbled together from these threads and others like them over the years. I make a big batch in the winter and freeze in smaller portions. They freeze extremely well.