One of Our Favorite Options for an Abundance of Cabbage

We've either eaten or processed most of the cabbage crop.  We still have 3 heads in the fridge and 3 heads still growing in the garden that I need to harvest this afternoon.  As the weather warms, we find that snails get into the cabbage and eat them.  Coleslaw has been standard fare for over a month now.  We also made four quarts of kimchi (Korean sauerkraut).  We also have been eating a cabbage & sausage jambalaya, which is really deconstructed cabbage rolls.  We also made a batch or two of eggrolls, but thought we'd make a bunch of eggrolls and then individually freeze them, so that we can pull out a few at a time to eat over the coming months.  Who doesn't like a delicious, quick meal?

I didn't capture step by step instructions as I remembered that we had done that several years ago.  However, when I searched the blog, I found this: Post from 13 Years Ago  Unfortunately, the photos are gone!  The recipe and steps are still there, though.  Making eggrolls seemed, initially, to be something outside of our expertise and comfort level, but making them/rolling them is a process that you pick up fast.  

So here is a photo of our egg roll filling all made up.  It contains shredded cabbage and carrots and seasoned ground meat, but the filling is up to you.  We've made them with mushrooms or chicken.

We set up a little assembly line in the kitchen, laying out the egg roll wrappers, putting two heaping scoops of filling into the center and rolling them up.  We line them up like little soldiers until the oil is hot and ready for frying.

We use coconut oil or beef tallow for frying.  The eggrolls are dunked in the oil and a spoon is used to roll them around until all sides are golden brown.

When done, we pull them out and arrange on paper towels to absorb the excess oil.

When you get in the groove, you can really get things going in a smooth, efficient process.

In this instance, I was rolling them and Tricia was frying.  As soon as she had some coming out of the oil, I had some waiting in line to be fried.

We allowed the eggrolls to completely cool and then arranged them on baking trays.  Our objective was to put them in the deep freeze and freeze them individually, so that they don't stick together and we could take out one eggroll for a snack or 10 or 20 at a time for a meal.  We learned that if you don't individually freeze them, the oil makes them stick together and when you try to remove them, they'll tear.  This process fixes the sticking together/tearing.  Into the freezer all of the trays of eggrolls went...

Once completely frozen, we removed each one and stacked into several Rubbermaid containers, sealed them and placed them back in the freezer.  Here is one of the containers:

We ended up making just about 60 eggrolls!  We'll likely make more as we do have 6 more heads of cabbage to do something with.  This will work out nicely.  With a little preparation and planning on the front end, we now will have quick, delicious meals at our convenience.  All we need to do is take out however many we want and warm them up.  Pass the soy sauce, please!