I have a question about the recipe "Marcella Hazan's Rice and Smothered Cabbage Soup" from Genius Recipes. Recipe says the smothered cabbage can be frozen, but can the final soup with rice be frozen?
In my opinion, no. I've made this recipe many times and I find it easier to make when I break up the prep work. I make the stock and store it in the refrigerator about 2 days before I want to eat the soup. One day prior to soup day, I saute' the cabbage and refrigerate. That leaves about 20 minutes of cooking and it doesn't seem so daunting. You can also choose to freeze the stock and freeze the sautéed cabbage and finish the soup at a later date. It's a delicious recipe and worth every minute of prep. Best of luck!