CABBAGE DUMPLINGS

The rice mixture can be cooked up to 2 days ahead and stored covered in the refrigerator. The cabbage leaves can be parboiled, drained, and refrigerated for up to 1 day before assembly. Assembled dumplings can be refrigerated for up to 4 hours before baking; add 15-20 minutes to the baking time if starting from cold.

Store cooled dumplings in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 325°F oven for 25-30 minutes, adding a few tablespoons of water or broth to prevent drying. These dumplings also freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.