There had to be a better way. I looked up Cabbage Roll Casserole and found the answer. I used 2 heads of cabbage, 3 pounds of meat, several cups of rice and 6 cans of tomato sauce. A layer of tomato sauce on the bottom, a thick layer of cabbage cut up into 1" squares, filling, sauce, cabbage, sauce and into the oven for 2 1/2 hours. It took that long to bake because I filled 2 large aluminum pans and another smaller casserole dish.
One large pan went to the Soup Kitchen on Wednesday, we ate the smaller casserole yesterday and today and are working on a larger one. When we get sick of it, we'll throw single-size servings in the freezer for another day.
I love to cook big.