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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
Amelia Bedelia
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 Tue, Sep 22 2015, 1:11 am
With sauce? Sauce in separate container?
TIA
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MagentaYenta
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Tue, Sep 22 2015, 1:13 am
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I freeze without sauce. There will be extra liquid when they are defrosted.
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3mitzvos
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Tue, Sep 22 2015, 1:44 am
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My grandmother always froze it in a container with the sauce. Then, she'd let it defrost and heat it up in the pot.
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1091
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Tue, Sep 22 2015, 7:38 am
Sigh. In my house the best way to freeze stuffed cabbage is not to. It's in the long list of things my family won't eat out the freezer.
But to answer your question, in the sauce. My grandmother used to freeze hers in baggies. I think they stay neater in tins. But if in baggies perhaps freeze the bag in the pot you'll be warming the cabbage in so you don't have a shape mismatch?
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mommy best
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Tue, Sep 22 2015, 7:54 am
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With the sauce "raw" in the pot or pan you will use to cook it. That is the best way. If you freeze it when it's cooked it becomes watery.
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Chayalle
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Tue, Sep 22 2015, 3:24 pm
Secret: I make my stuffed cabbage in 9X13 pans, which I freeze, in the sauce, raw. On day of use, I either defrost and then bake, or go from the freezer to the oven in which case I increase the baking time by an hour or so.
Don't tell anyone.
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anonymom
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Tue, Sep 22 2015, 6:29 pm
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It freezes very well. But the acidic tomato sauce can react with the aluminum pan and even eat holes in it. That is why I line the aluminum pans with parchment paper and sort of wrap the parchment paper over the top before covering with foil.
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ra_mom
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Wed, Sep 23 2015, 10:36 pm
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Freezes very well. I freeze raw rolls without sauce (stays really neat). Or baked/cooked rolls with sauce.
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myself
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Thu, Sep 24 2015, 6:30 am
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Freezes perfectly with the sauce.
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