Recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/stuffed-cabbage-with-tomato-sauce-recipe-2011549.amp We used red cabbage instead of savoy, which required us to parboil the head of cabbage in order to loosen the tightly wrapped leaves. Before parboiling the cabbage head, we cut off the base and then use a melon baller and a small knife to remove the core from the head; this loosens the leaves when being parboiled. We typically use 10 large (or up to 16 small) leaves to fill a 9×12″ baking dish. When stuffing the leaves, we use an oval ½ cup measure for the filling. We also use 14.5 oz canned diced tomatoes plus 1 fresh tomato (diced) for the basting liquid. (June 2015)
Note: We often increase the amount of minced beef from 1 ¾ lb to 2 lbs, and we incrementally increase the amounts of the other filling ingredients. We create the same number of rolls (10).
Note 2: If using red cabbage, you can add about ½-1 tsp of white or apple cider vinegar to the boiling water to retain more color in the parboiled cabbage leaves.
Cooking Adventures 