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. 8167162 Upgrade to a paid membership 40700 to unlock all instructions 56180
3. 2773275 Upgrade to a paid membership 86235 to unlock all instructions 85953
4. 1654534 Upgrade to a paid membership 10938 to unlock all instructions 39374
5. 5290487 Upgrade to a paid membership 22484 to unlock all instructions 77301
6. 5646599 Upgrade to a paid membership 60 to unlock all instructions 84298
7. 3313737 Upgrade to a paid membership 32692 to unlock all instructions 14389
8. 2098456 Upgrade to a paid membership 94804 to unlock all instructions 44117
9. 2584022 Upgrade to a paid membership 87969 to unlock all instructions 94710
10. 7612826 Upgrade to a paid membership 541 to unlock all instructions 75307
11. 2140762 Upgrade to a paid membership 71857 to unlock all instructions 94805
12. 5150518 Upgrade to a paid membership 49941 to unlock all instructions 58565
13. 4756305 Upgrade to a paid membership 7695 to unlock all instructions 67805
14. 4488669 Upgrade to a paid membership 92162 to unlock all instructions 70807

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. 152712 Upgrade to a paid membership 92376 to unlock all instructions 63639

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.