(First, in case it is not clear, "mess production" is a play on words, after "mass production", which this was).

Time for the annual cabbage roll cooking! Start with a kilogram of meat / rice mix, and a large, 2 kg cabbage.  Make lots of rolls, two full pans for the oven (I think I made around 30 cabbage rolls).  Fill the cabbage leaves with meat, roll up, put in the pan, then pour the tomato sauce (with lemon juice and "sour salt", a.k.a. citric acid).  Bake for 1 1/2 hours.  Result - many rolls.

Now what do you do with them?  Well, the goal is to freeze them for long-term keeping.  So I put them into vacuum pack nylon bags - sometimes one roll, more often 2 to 4 rolls per bag.  Add some sauce.  Now the trick is how to evacuate the air from the bags (ALL of the air) without sucking out the contents of the rolls.  Easy - freeze them first.

This works best in the winter...  Roll up the tops of the bags, and then set them out on top of the hot tub to freeze.  Luckily tonight it was -8 C, so they actually DID freeze.  Here is a picture:

Once the contents are frozen, you then use the "suck and seal" machine to suck out the air then melt the top of the bag.  The result freezes for up to 2 years - picture below (this is actually chili, from a past project, not a cabbage roll).