Refrigerate in a container: First, let the leftovers fully cool, and after that add them to an airtight container and store them in the fridge for 3 to 4 days.
Refrigerate in the baking dish: Alternatively, cover the baking pan tightly with foil or plastic wrap and refrigerate the whole thing for up to 3 to 4 days.
Freeze before baking: Similarly, make this recipe in advance, follow all the steps just do NOT bake it. Also, make sure the casserole dish you are using is freezer-safe. After everything was added to the casserole dish, cover it tightly in plastic wrap, and after that is aluminum foil. After that, freeze it for up to 3 months. We do not recommend baking it frozen, thaw first.
Freeze after baking: First, make sure to fully cool the leftovers. After that, if you plan on freezing them in multiple layers in the container or freezer bag, first arrange the rolls onto a cutting board covered with parchment paper. Next, freeze for 30 minutes. Then, add them to a freezer-safe airtight container or freezer bags and freeze for up to 3 months.
Thaw: When ready to serve, plan in advance and transfer the frozen stuffed cabbage rolls from the freezer to the refrigerator and thaw overnight. After that, preheat the oven to 350 degrees F and bake for one hour if previously not cooked, or for 30 minutes to reheat leftovers.
Recipe tips:
If you want to make this into a soup wherein you will not need to make individual rolls, follow this stovetop cabbage roll soup version instead!
As a make-ahead version, you can prepare the rolls first. Refrigerate or freeze them, then, bake in a newly prepared batch of tomato sauce for later.
When buying cabbage, look for ones that are bright in color and firm to the touch to ensure that you are buying fresh ones.
PREP TIME 30 MIN
COOK TIME 1H 30 MIN
SERVINGS 12 CABBAGE ROLLS
Ingredients
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