~50 rolls

7 heads of cabbage
7 peppers, diced
3 1/2 cups uncooked brown rice
14 cloves garlic, minced
7 small onions, diced
1 #10 can of beans of your choice, rinsed and drained
1 #10 can of tomato sauce
14 Tbsp freshly-squeezed lemon juice

Filling:
1. Cook the rice according to package directions.
2. Saute onion, garlic, and peppers on medium heat until cooked through. 
3. Add beans and stir until heated.
4. Add rice and stir until heated through. 

Cabbage:
1. Remove the core of the cabbage by cutting deeply around its base with a paring knife. Discard core.
2. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover, and boil for 7-10 minutes. Remove the cabbage from the water and cool by running under cold water.
3. Peel off 6-8 whole leaves from each cabbage cabbage.
4. With a knife, cut off the thickest part of the cabbage stem at the base of each leave, so that they are similar in thickness to the rest of the leaf.

Sauce and stuffing:
1. Mix tomato sauce and lemon juice together.
2. Place ~1/4 to 1/2 cup of rice mixture, depending on leaf size, in the center of each leaf. 
3. Fold the right and left edges of the leaf in toward the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. Place on baking dish. 
4. Pour the sauce mixture over the top of each cabbage roll, and cover baking dish. 
5. Bake at 350 degrees F for 40-45 minutes, or until tender. 

6-8 rolls

1 head of cabbage
1 pepper, diced
1/2 cup uncooked brown rice
2 cloves garlic, minced
1 small onion, diced
1 can (15 oz.) of the beans of your choice, drained and rinsed
1 can (15 oz.) of tomato sauce
2 Tbsp. freshly squeezed lemon juice

Filling:
1. Cook the rice according to package directions. 
2. Saute onion, garlic, and peppers on medium heat until cooked through.
3. Add beans and stir until heated.
4. Add cooked rice and stir until heated through. 

Cabbage:
1. Remove the core of the cabbage by cutting deeply around its base with a paring knife. Discard core.
2. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover, and boil 7-10 minutes. Remove the cabbage from the water and cool under cold water. 
3. Peel off 6-8 whole leaves from the cabbage. 
4. With a knife, cut off the thickest part of the cabbage stem at the base of each leaf, so that they are similar in thickness to the rest of the leaf.

Sauce and stuffing:
1. Mix tomato sauce and lemon juice together.
2. Place ~1/4 to 1/2 cup of rice mixture, depending on how big each leaf is, in the center of each leaf.
3. Fold the right and left edges of the leaf in towards the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. 
4. Pour the sauce over the top of each cabbage roll and cover.
5. Bake at 350 degrees F for ~40-45 minutes, or until tender. 

Source: http://thehealthyapron.com/, http://www.edenfoods.com/

100 1/4 cup servings

4 lbs cabbage, sliced, or leftover boiled cabbage, sliced
5 1/2 lbs cold, crushed boiled potatoes or cold leftover mashed potatoes
16 slices bacon, chopped
3-4 onions, finely sliced
4 cloves garlic, chopped
4 Tbsp butter

1. Melt the butter in a nonstick pan, allowing it to get nice and hot. Add the bacon.
2. As the bacon begins to brown, add the onion and garlic.
3. Add the cabbage and let it brown slightly. 
4. Combine the bacon, onion, garlic, and cabbage with potatoes in a bowl and mix.
5. Grease tray sheets with canola oil.
6. Spread mixture evenly over sheet trays and bake for 20 minutes, or until top is crispy. 
7. Let cool, then cut into squares.

4 servings

1 lb cabbage, sliced, or leftover boiled cabbage, sliced
1 lb cold crushed boiled potatoes, or cold leftover mashed potatoes
4 slices bacon, chopped
1 onion, finely sliced
1 garlic clove, chopped
1 Tbsp butter

1. Melt the butter in a nonstick pan, allowing it to get nice and hot. Add the bacon. 
2. As the bacon begins to brown, add the onion and garlic. 
3. Add the cabbage and let it brown slightly.
4. Add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan. Allow the mixture to catch slightly on the base of the pan, before turning it over and doing the same again. It's the bits of potato that catch in the pan that define the term "bubble and squeak;" let the mixture brown.
5. Cut into wedges and serve. 

Source: http://www.bbcgoodfood.com

100 1/2 cup servings

8 lbs cabbage (8-10 heads)
4 sticks butter
4 cups water
Salt and pepper, to taste
Optional: Any favorite herbs or spices
Optional: Bacon or ham

1. Slice cabbage into 1/2 inch-wide ribbons and place into a wide pan with the water.
2. Cook, covered, over medium heat until the cabbage is tender, approximately 10 minutes. 
3. Drain the cabbage and toss with butter, salt, and pepper.

4 servings

1 lb cabbage (~1 head)
3/4 stick of butter (6 Tbsp)
1/2 cup water
Salt and pepper, to taste
Optional: Any favorite herbs or spices
Optional: Bacon or ham

1. Slice cabbage into 1/2 inch-wide ribbons and place into a wide pan with the water.
2. Cook, covered, over medium heat until the cabbage is tender, approximately 10 minutes. 
3. Drain the cabbage and toss with butter, salt, and pepper.

Source: Vegetable Literacy

100 1/2 cup servings

40 cups cabbage, shredded
16 carrots, shredded
4 red onions, thinly sliced
24 green onions, chopped

8 garlic cloves, minced
8 Tbsp lemon juice
12 Tbsp soy sauce or tamari
8 Tbsp rice vinegar
16 Tbsp maple syrup
8 tsp hot chili sauce
16 Tbsp sesame oil
16 Tbsp sesame seeds

1. In a large bowl, place cabbage, carrots, red onions, and green onions.
2. In a smaller bowl, combine the remaining ingredients to make a dressing and mix well.
3. Pour the dressing over the vegetables and mix until well combined.
4. Refrigerate for a few hours or longer, and serve. 

6 servings

4 cups cabbage, shredded
2 carrots, shredded
1/2 red onion, thinly sliced
3 green onions, chopped

1 garlic clove, minced
1 Tbsp lemon juice
1 1/2 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
2 tsp maple syrup
1 tsp hot chili sauce
2 Tbsp sesame oil
2 Tbsp sesame seeds

1. In a large bowl, combine cabbage, carrots, red onion, and green onions.
2. In a small bowl, combine remaining ingredients and mix well.
3. Pour the dressing over the vegetables and mix until well combined.
4. Refrigerate for a few hours or longer, and serve.