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Unstuffed Cabbage Rolls Freezer Recipe
  • ½ head green cabbage (about 2 lbs), coarsely chopped
  • 2 tablespoons olive oil
  • 1 lb lean ground beef
  • 1 large onion , finely chopped
  • 4 cloves garlic , minced
  • 2 teaspoon tomato paste
  • 1 cup tomatoes , diced
  • 355 ml V8 juice
  • 1 tablespoon dried parsley
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups cooked rice
  1. Bring a large pot of water to boil on the stove.
  2. Remove the outer layer of the cabbage and coarsely chop into bite size pieces. Blanch the cabbage in the boiling water until tender crisp. Drain the cabbage and set aside.
  3. Heat the olive oil over medium heat in a large frying pan. Add the onions and cook until they are translucent. Add the ground beef to the pan and brown until cooked completely.
  4. When the beef is cooked, add the garlic. Cook for one additional minute. Stir in the tomato paste, diced tomatoes, V8 juice, parsley, pepper and salt.
  5. Once your beef mixture is assembled, you’ll need to combine the cabbage, rice and meat mixture. You may need to use a large pot or mixing bowl.
  6. Transfer the mixture into a casserole dish (or multiple dishes). Cover with foil and either bake for 30 minutes or until the cabbage is completely tender or place in the freezer for another day.
  7. If you have frozen the unstuffed cabbage rolls, take the dish out of the freezer the day before you intend to eat it and defrost in the fridge. Cook the dish in a 350 F oven for about 45 minutes or until cabbage is tender.