Vietnamese-Inspired Cabbage Rolls - Myriad Recipes (2024)

FAQs

Why do you freeze cabbage before making cabbage rolls? ›

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

These rolls turn out great with inexpensive, regular green cabbage. Another good option would be savoy cabbage. How do you get cabbage leaves off without breaking them? Boiling the cabbage makes the leaves soft and pliable.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.

So at first, eating the outer leaves didn't sound too appetizing. But that's the thing about growing your own food; you put so much effort into your plants so it just kills you to let anything go to waste. So I decided to make cabbage rolls with the outer leaves. My goodness they were fabulous.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

What is the difference between Polish and Ukrainian cabbage rolls? ›

Although the direct heritage of cabbage rolls cannot be certain, it's lineage can be traced back to Jewish cooking some 2,000 years ago. Recipes vary among Jewish communities depending on region; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour.

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.

Method #1: Cut the core out before halving the cabbage. This is how to core cabbage for cabbage rolls, because the whole leave is used for rolling. If the cabbage is halved before coring, then the whole leaf won't be there for stuffing.

Meat: Cabbage pairs well with a variety of meats such as bacon, sausage, ham, pork, and beef. Onions and Garlic: These add a nice depth of flavour when sautéed or roasted with cabbage.

Wrap it tightly in 2 plastic bags. I recommend at least a week, just to make sure it's had time to get nice and frosty. Over night isn't enough. Then, when you're ready to make the Cabbage Rolls, just pull out the cabbage and let it thaw in the sink for about 8 hours.

Benefits of Freezing Cabbage

“Freezing raw cabbage helps retain its nutritional value, but it may affect its texture, making it more suitable for use in cooked dishes like soups and stir-fries,” says Best. For taste. If you want to maintain that flavor and texture, cooked cabbage may be the better way to go.

Freezing can affect the texture of raw cabbage and soften it, so using it in dishes like a raw shredded cabbage slaw can yield variable results. You might not get that crisp, crunchy mouthfeel that a fresh cabbage provides.