Cabbage roll

Stuffed cabbage rolls in tomato sauce Gołąbki in Poland, holubtsi in Ukraine and sarma in the Balkans are cooked cabbage leaves wrapped around a filling, usually ground meat and rice, and their structure suits the freezer: the leaves hold each roll together and the sauce keeps everything moist. One large roasting pan holds a generous batch. Raw cabbage turns limp when frozen, but these leaves are already cooked soft, so nothing is lost. Pack the rolls snugly in their sauce, thaw them in the fridge and reheat covered in a low oven until the center reaches 165°F. Two rolls with rye bread or a crisp salad make a filling dinner.