Or freeze them uncooked.

First, all your meat ingredients cannot be "previously" frozen if you are going to refreeze the rolls uncooked you must use fresh meat.

The other issue is quantity. You can't effectively cook 2 or 4 cabbage rolls and get the same taste and texture you get by cooking a whole big pan. So if you freeze uncooked you really need to freeze the whole pan which limits your flexibility in using them.

If you do choose to freeze uncooked then I think you need to completely, or almost completely, thaw before cooking.

If you cook first and then freeze you can package up in quantities that make sense for you and simply thaw and rewarm as needed. I do it all the time.....

CABBAGE ROLLS

1 large head of cabbage
2 cups rice
2 cups boiling water
1 tsp. salt
1 large onion (minced)
6 tbsp. butter
1 1/2 cups ground beef or pork
salt and pepper
1 1/2 cups tomato juice
1/2 cup sour cream (optional)
Remove cabbage core. Place cabbage in deep pot and poir bioling water into hollow core. Caver completely with boiling water. Let stand until leaves are soft and pliable. Drain off water. Take leaves apart one at a time. Cut off hard centre from leaves.
Wash rice and add 2 cups boiling water. Add salt and partially cook.
Saute onion in butter. Add meat and combine with rice. Season to taste. Cool. Place mixture in leaf or portion of leaf and roll up. Place in layers in a baking pan. Cover with tomato juice (and cream if used)
Bake covered - 350 degrees for 2 hours.

Hope you make and enjoy.........Grace

Thank you Chase and Ginger for giving me some advice.