Tracy, They are pricey, eh? I got a FoodSaver last winter and was grateful that I asked for advice here first, because I was turned on to sweetattack.com, where they sell a different kind of bag at about half the price. Shipping was pricey but I ordered in bulk and am set for probably two years. As they say on the site, these bags work just fine. I also reuse the Foodsaver brand bags. (Unless they contained meat, in which case I don't want to take the time it would require to be sure I'd cleaned them well enough.) Those that had baked goods usually only need a good rinse; those with veggies of fruit get a washing with dish soap, a good rinse. The bigger ones I turn inside out to dry. I dry them either by affixing with a magnet on the inside to the side of the fridge (opening face down) or by sliding over the utensils (wooden spoons etc.) in my cannister on the counter. You lose a few inches every time you reuse a bag, of course. My husband likes to tease me that I start with something the size of a loaf of bread and end up with a "ketchup pack." Now, the Sweetattack bags don't wash out as well, I find. They have a rougher interior. So I try to make sure I use those for meat and messy things that I'm less likely to clean out the bag anyway. Hope this helps. I do think I save money with my FS because it keeps meat so much better---I used to throw out some every time I cleaned the freezer. But those bags do not get given away! Z

The vacuum food savers will seal any bag such as chips. But it won't vacuum the air out of those bags. I press down on those bags before sealing to get as much air out of the bag as possible. I was explained by a representative of one of the vacuum sealer companies that the reason you must use their bags is that a regular sandwich type bag's thickness won't be able to withstand the vacuuming strength of the machine. That's why they use those special bags when vacuuming and sealing foods.

I'd have probably frozen it together but now that you mention it, maybe it would help keep it from being overcooked if you heat up the sauce first and then added thawed rolls. But yes, freeze it first. Generally I'd freeze in a tupperware type container, then if I have trouble popping it out I just run it, upside down, under hot water for a few seconds. I've seen people suggest lining the container with plastic wrap so you can just pull it out. Thanks for the reminder about stuffed cabbage - haven't made it in a while. Ann T's version with avgolamono sauce is an excellent variation.

I've owned 3 FoodSavers over the last 26-years and I've always gotten a jar attachment with my machines. I've had to replace a couple of them and I found one at Target and got the other one at a good price on Amazon.com. I've ordered my Universal Lids from Amazon.com. I really love them. I've purchased any number of canisters over the years. Some of those came with the FoodSaver and I found a bunch at Tuesday Morning. I especially like one tall enough to put Romaine lettuce in, and a chubby one I put a head of leaf lettuce in and they store for a long period of time. I buy a box of bags (2 rolls of 8" and 4 rolls of 11") at Kohl's when I get a $10 off card in the mail, or from Sam's Club. Sam's Club had a special purchase price for the box of bags a couple years ago and I stocked-up big time. I also found the pre-cut bags at a salvage store one time and bought all of them they had. -Grainlady