This is a favorite supper, meat, carbs, and veggies all in one. For just the two of us, I usually make a batch of cabbage rolls on a weekend, and then freeze them in batches of two rolls each.

It's quick to thaw them and heat them up. Heating them in a casserole in the oven gives a more uniform warmth that lasts longer than heating them in the microwave.

Cabbage Rolls

Boil a cored cabbage for 15 minutes. We used to boil the cabbage in salted water, but we don't any more in the interests of health.

Combine:

1 lb lean ground chuck
1/3 c UNCOOKED rice
1 small minced onion
Salt and pepper to taste

tomato juice as needed

1. Mix filling thoroughly.
2. Place some filling on a cabbage leaf, roll up carefully, and secure with toothpicks.
3. Place rolls in a single layer in bottom of large casserole.

Combine:

1 medium sliced onion
2 14-oz cans of whole tomatoes, chopped
1/2 to 1 c brown sugar
2 to 3 tbsp. lemon juice
1/2 tsp allspice
Raisins as desired

Pour this mixture over the cabbage rolls.

Bake 1 and 1/2 hours at 350°. Add tomato juice as needed to keep sauce liquid.