How about stuffed cabbage? That freezes well.
Stuffed Cabbage 1 medium head cabbage
1 pound pork sausage
1 cup uncooked rice
1 medium onion, diced
garlic powder to taste
1 tsp. oregano
salt and pepper, to taste
2 (12 fluid ounce) cans V-8 tomato juice
Core the cabbage and place in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Take leaves off as they soften. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
In a separate large bowl, combine the pork, rice, onion, and spices, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
Lay the filled leaves in a large casserole pan, putting the larger leaves on the bottom. Add the V-8 juices to cover all. Cover and place in 350 degree oven for 1 hour 15 minutes or until tender.
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Mac - why not freeze? Are you out of space? 
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