I don't have a recipe, I haven't made them in years but I have frozen them. I just serve cabbage roll by themselves but I would imagine rice would go well with them.

I will leave it to others to give you a recipe, because my recipe is "okay" but others have really good recipes. As for freezing them...they freeze very well. I just freeze them separately on a wax paper lined cookie sheet, and when they are frozen solid, I throw them in freezer bags. That way you can cook however many you want when you have the urge.

I don't really have a recipe. I fill with mixed hamburger and rice, sometimes a spanish rice type mixture and sometimes with other seasonings.

I don't use a recipe....make mine with ground pork, a pinch of nutmeg, minced onion, an egg, rice and s/p. Once I have the rolls all wrapped and in pan I pour 1-2 cans of diced tomatoes and a can of tomato sauce over; bake covered until done.

If you want to be lazy like me
go to Walmart and look in the frozen
food isles. They have cabbage rolls
that taste like homemade.
The is 6 in the package and yummy.
We always have perogies with ours.
Dolly

I don't use a recipe either, mine are similar to Marigene's but I mix ground beef and ground pork and add saurkraut to the tomato sauce.

I haven't made them in a long time, but this is similar to the way I make them.

Swedish Cabbage Rolls
 12 lg. cabbage leaves
 1 beaten egg
 1/4 c. milk
 1/4 c. finely chopped onion
 1 tsp. salt
 1/4 tsp. pepper
 1 lb. extra lean ground beef
 1 c. cooked rice
 1 (8 oz.) can tomato sauce
 1 tbsp. brown sugar
 1 tsp. lemon juice
 1 tsp. Worcestershire sauce

Preparation:

Boil cabbage leaves in a large kettle of water until limp, about 2 to 4 minutes; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup of the beef and rice mixture in center of each cabbage leaf.

Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks. Place cabbage rolls in slow cooker. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls.

Cover and cook on LOW for 7 to 9 hours.

Serves 4 to 6.

Here's a good one:

(These are called Swedish, although, they are almost identical to my Polish in-law's, which they call Golabki.)

SWEDISH CABBAGE ROLLS

1 egg
2 t. salt
1/4 t. pepper
1 t. Worcestershire sauce
1/4 c. finely chopped onion
2/3 c. milk
1/2 lb. ground beef
1/2 lb. ground pork
3/4 c. cooked rice
6 lg. cabbage leaves
1 can condensed tomato soup
1 T. brown sugar

Combine first 6 ingredients; mix well. Add meat and rice and combine.

Steam cabbage leaves 3 minutes or just till limp; drain. Slit heavy vein of leaf about 2-1/2 inches. Place 1/2 cup meat mixture on each leaf; fold in sides and roll ends over meat.

Place rolls in ungreased baking dish. Blend together soup, 1 soup-can water and the brown sugar; pour over cabbage rolls.

Bake at 350 degrees for 1-1/4 hours or till done. Makes 6 servings. Serve with boiled potatoes.

Source: BH&G Casserole Cookbook

I do freeze them, but they get a little mushy.

I must be the only one that takes the easy way out and makes the Cabbage Roll hotdish! LOL

Up here they serve them with mashed potatoes and over top add the tomatoey juices,in place of gravy.