On 12/10/2013 11:33 PM, Wayne Boatwright wrote:
> On Tue 10 Dec 2013 09:27:05p, jmcquown told us...
>
>> On 12/10/2013 11:04 PM, Wayne Boatwright wrote:
>>>
>>> Granted, after baking the cabbage leaves are indeed limp, but
>>> it's a different kind of limp than what I found from freezing it.
>>> Thinking it over, perhaps I froze the cabbage too long. The
>>> person who told me about that method told me to free it over
>>> night.
>>>
>> And to let it thaw for quite a while! Freezing it overnight,
>> cabbage has enough water to become iced cabbage.
>>
>> Jill
>>
>
> I did let it thaw thoroughly, but I really didn't like the texture. I
> rather go the extra effort and do it the traditional way. It really
> doesn't take that long, and I prefer the results.
>
I was agreeing with you. Freezing overnight would definitely have a
negative impact on the texture when thawed. Mushy is all I can think to
describe it. Of course I've never frozen cabbage. I was commenting on
how I think it would turn out. I'm pretty sure the few times I made
cabbage rolls I did boil the cabbage. I don't remember if I cored it
first. If not, I certainly did afterwards.

Jill