Don’t buy red cabbage or white cabbage. They are too tight and it is hard to separate their leaves.
Buy a large head of cabbage that is not very heavy and has loose leaves.
Don’t over-cook the cabbage leaves when blanching them. Remove when they get soft and flexible enough, after 1-2 minutes.
Cut the thick part on the root end of each cabbage leaf so that it is easier to roll.
If the leaves are too large, cut them into two or even three.
The rolls don’t have to look perfect but try to roll them tight.
If you have any leftover filling after finishing the cabbage leaves, you can store it in an airtight container in the fridge for 4-5 days and in the freezer for 3 months. You can cook it on its own to serve as a side or use it in your next stuffed cabbage sarma.
To store the leftovers: Put the leftovers in an airtight container and keep it in the fridge for 3-4 days.
To freeze: You can store these cabbage rolls either cooked or uncooked in the freezer for 3 months. If they are cooked, just put them in an airtight container and freeze. If they are uncooked, it is better to pack them in batches in freezer bags. When you are ready to cook, thaw them a little and then cook.
Nutrition
Serving Size:Calories: 320Sugar: 11.4 gSodium: 653.5 mgFat: 17.2 gCarbohydrates: 41.6 gProtein: 5.7 gCholesterol: 0 mg
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