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Living Jewish

Cooking Tip of the Week Cabbage

  • Naso
  • 5784
  • English
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When I see a good prechecked cabbage, I buy it and freeze it. When I want to make stuffed cabbage I take it out of the freezer, defrost, and use the cabbage leaves. They are pliable and easy to use.

Alizah Hochstead, [email protected]

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