Instead of boiling the cabbage to soften it, I tried freezing the raw leaves first - and it worked perfectly. This skips a tedious step and makes preparing stuffed cabbage rolls much faster, without sacrificing flavor.
One more tip: stick to the classic light green cabbage. I tried darker, curly frisée-type leaves, and the taste wasn’t as good.
If you haven’t tried my recipe yet, check it out here and see the updated tips at the end. Your meal prep will thank you!
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