Un-Stuffed Cabbage Balls — 22 Comments

  1. Stuffed cabbage isn’t something you decide at a moment’s notice to make. Unless ‘you’ go to the grocery store’s freezer section to pick up a pre-made version, you usually plan a day or two ahead of time before buying all your ingredients – sometimes you know weeks before an upcoming birthday party or holiday that stuffed cabbage will be on your menu. You can buy the cabbage in advance when it’s on sale, wash it, allow to drip-dry then wrap it tightly with plastic wrap. When the time comes near to begin cooking, take the frozen head of cabbage out and thaw. Usually a day and half in the fridge or as I have done, over-night on the counter with a towel to soak up the condensation.

  2. Cecilia, other than the fact this works, scientifically and botanically speaking, this makes a LOT of sense… INSTEAD of boiling or steaming to soften the cabbage leaves which is pre-cooking, freezing the head of cabbage wilts the cabbage leaves just like what happens to most vegetation frozen. But you NEED to thaw the now frozen head of cabbage in order to use it to make the stuffed cabbage or this un-stuffed cocktail type meatballs. Does this help?

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