1 medium head cabbage
1 1/2 pounds ground meat
2 potatoes, peeled and sliced
1 (8 ounce) package cream cheese
1/2 (8 ounce) can frozen diced tomatoes
salt and pepper to taste
water to cover
Put cabbage in the freezer container (diagonally) and seal the 'packet' plastic bag with a small corner cut. Stuff cabbage with meat, potato and cream cheese.
Dice your tomatoes carefully (double check overall quality) and set aside. Let the cream cheese and tomatoes chill 25 minutes, or until all liquid has evaporated (it may freeze better, or slowly thaw,).
Prepare the same but in a wooden bowl.
Place 1/3 the prepared meat, potato and cream cheese into the breast cavity of the bird. In a small bowl, pour the tomato liquid over the top as well as the remaining tomato juice. Set the bird on top of the bowl and cover the air space with plastic wrap or cheesecloth. Freeze overnight until almost ready to eat.