Can You Freeze Stuffed Cabbage Rolls?

Yes, freeze the rolls before cooking. Fill and roll the cabbage leaves, then flash freeze them on a baking sheet. Transfer to a zip-top bag or freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight before baking according to the recipe.

Allrecipes Community Tips and Praise

• “I have made this recipe a couple of times — and it is absolutely delicious,” raves one member. “I’ve added it to my permanent list of recipes.”
• “This is the same recipe my Polish great grandma used,” says Sourgirl. “She only added sauerkraut on top before baking. But this recipe is perfect as-is.”
• “This is just what I was looking for, the classic stuffed cabbage recipe,” says joysgirl. “I used Beyond Beef instead of ground beef, and it was excellent!”

Ingredients List

• ⅔ cup water
• ⅓ cup uncooked white rice
• 8 cabbage leaves
• 1 pound lean ground beef
• ¼ cup chopped onion
• 1 egg, slightly beaten
• 1 (10.5 ounce) can condensed tomato soup, divided
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Directions

1. Cook the Rice: Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
2. Boil the Cabbage Leaves: In a large saucepan, bring salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes until softened; drain.
3. Prepare the Filling: In a large bowl, mix ground beef, cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper.
4. Fill and Roll: Spoon about 2 tablespoons of beef mixture onto each cabbage leaf. Roll and tuck in the ends to secure.
5. Cook the Rolls: Place rolls in a large skillet over medium heat. Pour remaining tomato soup on top. Cover, bring to a boil, then reduce heat to low and simmer for about 40 minutes, stirring and basting often.