Freezing Stuffed Cabbage

I am hoping to make a big batch of galumpki (sp?) this weekend. I want to portion some out to give away to friends. And I want to freeze a bunch for a party we are hosting next month.

Probably a stupid question...do I Cook First, Then Freeze? Or do I Freeze First, Then Cook before serving?

I plan on freezing the head of cabbage overnight to soften the leaves. Haven't tried this before. Then a mixture of onions sauted in butter, partially cooked rice, meatloaf mixture, little salt, pepper, paprika, and marjoram.

Any other hints welcome.