- Thread starter
- #11
patandchickens
Crazy Cat Lady
Hey, now that's an idea. I bet I probably could figure out how to do it. In fact I may go and open up the containers that are now in the fridge cooling and give it a try. I think I may try letting as much sauce as possible drip off, removing the toothpick, then putting them individually on some plastic wrap on a cookie tray to freeze separate, and then bag with the air sucked out. Will report how it turns outmiss_thenorth said:First of all, as far as cabbage rolls are concerned, you CAN freeze them on cookie sheets too, then pack in the freezer bags, take out what you need and put tomato sauce on top as you recook them. I have done this--don't know if you can alter your recipe to try this.
Also, any chance you would share YOUR cabbage roll recipe?
Hm, that is a really good point too. Maybe I should try cooking/serving things in smaller containers so there is not so much empty, fillable space there tempting me!with the plate sizes, it IS hard to control yourself where that is concerned.
Thanks very much,
Pat