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.
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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
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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.