Comments on: Low-Carb (Inside-Out) Egg Rolls

By: debdaamazon

debdaamazon — Tue, 10 Jul 2012 14:27:25 +0000

The tip about freezing the cabbage is absolutely brilliant!! I did it for traditional cabbage rolls and I couldn’t believe all those years I wasted time boiling the cabbage when this route is easier is results in tender, easy to roll leaves. Thank you!!

By: redkitchenproject

redkitchenproject — Mon, 21 Mar 2011 17:42:45 +0000

Sorry — yes, 1 cup dry TVP = 1 lb. drained ground meat. Thanks, heavenlymaday!
@strandjss–I can’t believe how well it works. Now i stick cabbage straight in the freezer any time I buy it when I know i’ll be peeling it later. That simple act of pulling it out of the freezer and sticking it on the counter before work to thaw in the morning saves me tons of precious time later that evening, waiting for the leaves to boil and then cool again!

By: heavenlymayday

heavenlymayday — Mon, 21 Mar 2011 15:50:41 +0000

I have a question, I’d like to try this recipe, but with meat instead of tvp- what kind of conversion would that be? Is 1c tvp equivalent to a pound of ground meat?

By: strandjss

strandjss — Thu, 17 Mar 2011 20:19:44 +0000

Thank you so much for that cool tip about freezing a head of cabbage. I’ve never heard that before. I can’t wait to try it.