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1
Combine all ingredients other than the cabbage and crushed tomatoes, in a large bowl and mix together thoroughly.
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2
Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep.
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3
Stick a long cooking fork into the core hole of the large cabbage, and carefully plunge it into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and drain. Try not to tear the leaves. When all the usable leaves are removed, Wash the leaves carefully in cold water.
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4
Find your largest leaves, and set them out on a plate. One at a time.
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5
NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot.
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6
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
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7
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and meat mixture.
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8
In a large pot add a couple of inches of water to the bottom and place a steamer basket in pot over water , line bottom of basket with leftover cabbage leaves to form a bed.
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9
Lay rolls in steamer on top of loose cabbage, putting largest ones on bottom first and layering up fairly tight together.
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10
Pour the cans of crushed tomatoes over the entire top and cover with tight fitting lid, cook at a med low heat for 1.5 hrs untill thoroughly cooked and cabbage is tender.
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11
Serve with sliced, buttered russian rye bread and a chilled riesling wine!
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12
Smacznego!
