Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Bring a large stock pot of water to boil.
2. 3602148 Upgrade to a paid membership 85161 to unlock all instructions 70507
3. 8469114 Upgrade to a paid membership 74699 to unlock all instructions 53773
4. 7081332 Upgrade to a paid membership 35463 to unlock all instructions 36830
5. 3310255 Upgrade to a paid membership 3767 to unlock all instructions 38699
6. 9810002 Upgrade to a paid membership 4598 to unlock all instructions 9665
7. 14648 Upgrade to a paid membership 80247 to unlock all instructions 22533
8. 8078865 Upgrade to a paid membership 13853 to unlock all instructions 33412
9. 7084415 Upgrade to a paid membership 79024 to unlock all instructions 33116
10. 6047786 Upgrade to a paid membership 27592 to unlock all instructions 48218
11. 9765052 Upgrade to a paid membership 7449 to unlock all instructions 28606
12. 8867746 Upgrade to a paid membership 18970 to unlock all instructions 24926
13. 9709604 Upgrade to a paid membership 89593 to unlock all instructions 38336
14. 6744722 Upgrade to a paid membership 35306 to unlock all instructions 20839

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 4602734 Upgrade to a paid membership 75967 to unlock all instructions 30975

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Bring a large stock pot of water to boil.
2. To prepare cabbage, remove cores and outer damaged leaves.
3. Remove remaining leaves, keeping the smaller inner leaves for another use.
4. When water is boiling, blanch cabbage leaves for 2-3 minutes then drain and run under cold water.
5. To prepare sauce, heat olive oil in a large skillet over medium high heat.
6. Add onion, garlic and green pepper. Cook for about 3 minutes or until onions become translucent.
7. Remove half of the vegetables and set aside for filling.
8. To the remaining vegetables in the skillet add the diced tomatoes and red wine. Cook for 2 minutes
9. Add in sucanat, salt #1, basil, oregano and pepper. Cook for an additional minute and then stir in water.
10. Transfer the sauce to blender and puree in batches until smooth.
11. For the filling, add the ground beef, rice and sea salt #2 to the bowl with reserved vegetables. Also add a few Tablespoons of the pureed sauce.
12. Place 1/4 cup of sauce on the bottom of each 8x8 foil baking pan.
13. To prepare cabbage rolls, place 1/4 cup of filling inside each leaf, fold up both sides. Then starting with the stem end, roll the leaf around the filling. Place seam side down in prepared pan. Repeat with remaining leaves.
14. Divide remaining sauce over cabbage rolls and cover pans tightly with aluminum foil.
15. Bake 375F for 45 minutes until heated through.