Freezer to Crock-Pot Stuffed Cabbage Rolls (REVISITED)

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer. TheMountainKitchen.com

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer. Best of all, they are just as good if not better than fresh. Especially if you commute to work like we do!

Is it just me, or does the weather get more crazy and violent each year? I don’t know, but a few weeks ago we had some strange storms roll through on our way home from work.

Some of you may not know that David and I commute an hour together into the city for work every day. It is about 60 miles one way. If you do the math, we commute about 500+ miles a week. That’s 10+ hours a week in a small commuter car named “Magoo”. Believe it or not there are some that have commutes far worse than ours. The DC Metro area is rough and usually makes it into the worst traffic list in the US. A commute like ours is not for everybody, but it is worth it to us and that is all that matters.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

Like I was saying a few weeks ago some storms made our commute home rather difficult and it seemed to be every day of that particular week. Mostly, the storms rolled through causing traffic accidents. After the second day of storms, we were about 15 minutes from home and noticed the traffic starting to back up. I quickly took the first exit I could onto a side road that parallels the interstate in hopes that I could dodge what I thought was an accident. As soon as I pulled onto the side road to continue home, the rain was coming down so hard I could barely see. Then the sound changed and David and I noticed it was hailing! It was bouncing off the windshield and pounding the car. We were approaching an overpass and I pulled off the road to try to hide out from the hail underneath. There were several cars doing the same and I barely had enough room to squeeze in. We waited it out for a few minutes and it began to slack off. We couldn’t believe the way the hail had accumulated like slush on the sides of the road and the torrential rains pushed it out-of-the-way. I pulled back onto the road and started towards home.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

It turns out there wasn’t a wreck on the interstate, but people stopping due to low visibility and the hail. The hail never got larger than the size of a pea. Thankfully there was no damage to Magoo. It’s a good thing I dodged the interstate when I did. I can’t imagine what the poor people who were stopped without cover in the middle of the interstate were going through. 

After all the drama on the way home, I was so glad that supper was waiting when we got home. Believe it or not, His Royal Highness cooked for us all day! Well, not exactly… He watched the crock-pot for us while we were gone.

You may have heard me mention these stuffed cabbage rolls before, but I want to let you know something else I discovered. (Insert eye rolls here. Sorry folks, I rave about these because they are so daggum good! #sorrynotsorry)

The last time I made Stuffed Cabbage Rolls, I made a double batch. I decided I would freeze one of the prepared batches to see how they would be coming straight out of the freezer into the crock-pot and then let you know how it went at a later date.

Guess what? It worked out beautifully! I have worked on this recipe and have mastered it into a quick easy weeknight meal. Not only is it crock-pot friendly, but it now is a freezer friendly meal just waiting to happen. I also changed the sauce mixture slightly to provide more moisture. Here’s what I did to make this easy meal:

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

Freezer to Crock-Pot Stuffed Cabbage Rolls
Yield: Two Batches 4 Servings Each
Time: PREP TIME: 40 Minutes | COOK TIME: 4 1/2 Hours

Ingredients:

Two Batches of Cabbage Rolls (4) Servings each, about 10 cabbage rolls per batch:
1/4 cup extra-virgin olive oil
2 cups onion, chopped
1 large head green cabbage (about 2-3 pounds)
2 pound ground beef, raw
1 cup rice, cooked
1 1/2 teaspoons salt

One Batch of Sauce for 4 Servings, about 10 cabbage rolls:
1 can (16-ounce) tomato sauce
1 can (14-ounce) beef broth
1/2 teaspoon paprika

Optional Garnish but HIGHLY RECOMMENDED:
sour cream
red wine vinegar

Directions:

Cook the rice according to package directions and allow to cool.

In a medium skillet, heat the oil over a medium-high heat and cook onion until softened.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, no more than a third of the way into the leaf.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

In a mixing bowl, combine the beef, cooled onion, cooled rice, and salt. With the stem side of the cabbage leaf facing you, place a 1/4 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into packet.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

FREEZER PREP:

Place the cabbage rolls, seam side down, onto a plate. Place the plate inside the freezer for approximately 30 minutes – 1 hour to set the rolls and freeze them enough to keep them from unwrapping.

When they are set, take them out of the freezer and place about 10 or 1/2 of the cabbage rolls into each freezer bag squeezing as much air out as possible.

These could be frozen up to 4-6 months before using.

FREEZER TO CROCK-POT COOKING:

The night before you cook the cabbage rolls, put all of the ingredients for the sauce together in a large Mason jar, and place it in the refrigerator overnight. (This takes out the mixing and prep in the morning before leaving the house.)

The next morning, take the pre-mixed sauce jar out of the refrigerator and grab a bag of the cabbage rolls out of the freezer.

Give the jar a good shake to mix up the sauce. Pour just enough sauce to cover the bottom of the crock-pot.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

Lay the frozen cabbage rolls directly on top of the sauce and then pour the remaining sauce on top of the rolls.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

Use a spoon, to scoop and spread sauce to ensure each cabbage roll is covered in sauce.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

Set the crock-pot on low heat for 4 ½ hours and go about your day. 
When you arrive home, the cabbage rolls will be delicately warm and cooked through.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

Serve the cabbage rolls with a dollop of sour cream and a splash of red wine vinegar.

These freezer to crock-pot stuffed cabbage rolls can be turned into a quick and easy weeknight meal inside your crock-pot straight from the freezer.  TheMountainKitchen.com

This is now perfected for those with long commutes and dramatic weather. 
Come hail or high water, I will be doing this again and again.

DMS

Freezer to Crock-Pot Stuffed Cabbage Rolls (REVISITED)
Serves 4
I have mastered it into a quick easy weeknight meal. Not only is it crock-pot friendly, but it now is a freezer friendly meal just waiting to happen. Yield: Two Batches 4 Servings Each
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Prep Time
40 min
Total Time
4 hr 40 min
Prep Time
40 min
Total Time
4 hr 40 min
Two Batches of Cabbage Rolls (4) Servings each, about 10 cabbage rolls per batch
  1. 1/4 cup extra-virgin olive oil
  2. 2 cups onion, chopped
  3. 1 large head green cabbage (about 2-3 pounds)
  4. 2 pound ground beef, raw
  5. 1 cup rice, cooked
  6. 1 1/2 teaspoons salt
One Batch of Sauce for 4 Servings, about 10 cabbage rolls
  1. 1 can (16-ounce) tomato sauce
  2. 1 can (14-ounce) beef broth
  3. 1/2 teaspoon paprika
Optional Garnish but HIGHLY RECOMMENDED
  1. sour cream
  2. red wine vinegar
Instructions
  1. Cook the rice according to package directions and allow to cool.
  2. In a medium skillet, heat the oil over a medium-high heat and cook onion until softened.
  3. Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, no more than a third of the way into the leaf.
  4. In a mixing bowl, combine the beef, cooled onion, cooled rice, and salt. With the stem side of the cabbage leaf facing you, place a 1/4 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into packet.
FREEZER PREP
  1. Place the cabbage rolls, seam side down, onto a plate. Place the plate inside the freezer for approximately 30 minutes – 1 hour to set the rolls and freeze them enough to keep them from unwrapping.
  2. When they are set, take them out of the freezer and place about 10 or 1/2 of the cabbage rolls into each freezer bag squeezing as much air out as possible.
  3. These could be frozen up to 4-6 months before using.
FREEZER TO CROCK-POT COOKING
  1. The night before you cook the cabbage rolls, put all of the ingredients for the sauce together in a large Mason jar, and place it in the refrigerator overnight. (This takes out the mixing and prep in the morning before leaving the house.)
  2. The next morning, take the pre-mixed sauce jar out of the refrigerator and grab a bag of the cabbage rolls out of the freezer.
  3. Give the jar a good shake to mix up the sauce. Pour just enough sauce to cover the bottom of the crock-pot.
  4. Lay the frozen cabbage rolls directly on top of the sauce and then pour the remaining sauce on top of the rolls.
  5. Use a spoon, to scoop and spread sauce to ensure each cabbage roll is covered in sauce.
  6. Set the crock-pot on low heat for 4 ½ hours and go about your day.
  7. When you arrive home, the cabbage rolls will be delicately warm and cooked through.
  8. Serve the cabbage rolls with a dollop of sour cream and a splash of red wine vinegar.
The Mountain Kitchen http://www.themountainkitchen.com/

10 thoughts on “Freezer to Crock-Pot Stuffed Cabbage Rolls (REVISITED)

  1. Dana @ IveGotCake

    Hahahaha @ “(Insert eye rolls here. Sorry folks, I rave about these because they are so daggum good! #sorrynotsorry)”
    Too funny!
    But wow about the hail though.
    Thankfully it wasn’t golfball size and you made it home to this yumminess 🙂

  2. Thank you, Dana.
    LOL! I can’t help it somebody has to listen eye rolls and all! The storm was intense and yes, I am so glad it didn’t get any worse. I guess I’m the unlucky driver in the summer afternoon storms (sigh).

  3. Duncan

    I love cabbage rolls, and these look fantastic. Hopefully, I can talk the mrs. into giving them a try sometime.

    As to the commute, I totally understand. From any direction, traffic towards D.C. can be tough. It’s nice that you guys get to travel together though.

  4. Duncan, get in the kitchen and help the mrs. out! You could totally do two batches in not time together. They really aren’t hard do make at all. You could eat one now and save one for later. They’re so good!!
    Yes, the commute is rough, but not so much together. David did it by himself for 3 or 4 years before I started my new job a couple of years ago. We gained 2+ hours a day together when I started riding in with him. The HOV lane really helps us out. I dread the day those “traffic geniuses” come up with a new plan and ruin it for us…

  5. These look so good. I can just imagine how much they were appreciated after your epic journey. When I worked like a crazy woman I would often set up a meal in the crockpot…mainly to pretend I’d arrived home to the imaginary human, waiting with G&T in hand, and a meal ready! Well…if your cat can cook so can my imaginary friend!?xx

  6. These look delish – never made anything like it – I’m going to give these a try! 🙂 And wow – that weather – looks like Chicago!!

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