Obtain from the produce manager the large loose dark green cabbage leaves that they pull off and throw away. Take them home and wash them in the kitchen sink it two or three changes of cold water. Remove the mid rib and save that for soup. Steam the leaves in a large kettle until they wilt.

Chill them with cold water to stop the cooking. Taking them one piece at a time place a small handful of your favorite meatloaf mix on one end and start wrapping the leaf around the meat like you would make a cabbage roll tucking the side in as you work. Place each roll in a baking dish and when you have a complete layer, make the rest into freezer rolls and wrap tightly in coated freezer paper. The rolls in the dish now are covered with your favorite pasta sauce and sprinkled with cheese. Bake until a meat thermometer reads 180 when inserted into the center of a roll. Serve over pasta.