Old-Fashioned Cabbage Rolls Tips
How do you cut cabbage for cabbage rolls?
To make cabbage rolls, cut out a narrow triangle from the bottom of the cabbage leaf, removing only the thick ridge. This ensures that your cabbage rolls will be tender and not tough. Check out more
recipes starring cabbage.
Where did cabbage rolls originate?
Many cultures eat cabbage rolls with a variety of fillings and sauces, but they are especially prevalent in Polish culture and often served for holidays and special occasions.
Golabki is the Polish name for cabbage leaves wrapped around beef or pork with rice or barley. In Eastern Europe, tomato sauce or plain sour cream are the traditional toppings. Here are more
recipes made better with a dollop of sour cream!
Can you cook cabbage rolls from frozen?
Yes. You can cover and freeze unbaked cabbage rolls and cook them from frozen later. When you're ready, partially thaw the cabbage rolls in the refrigerator overnight. Remove them from the refrigerator 30 minutes before baking and follow the steps in this
Make-Ahead Cabbage Rolls recipe.
Do you cook cabbage covered or uncovered?
Covering cabbage while cooking locks in the steam and aids in faster, more even cooking.
Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
Nutrition Facts
2 cabbage rolls: 260 calories, 10g fat (4g saturated fat), 50mg cholesterol, 694mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 18g protein.