These are fussy and time consuming to make, but when cabbage is plentiful in early fall, gather some helping hands and make a big batch to store in the freezer. The ingredients look long but they mix together in one bowl, quickly. Delicious as a meal on their own, or as a side dish for festive meal, no one ever refuses Cabbage Rolls! Some Cabbage tricks for 1 large cabbage. To make cabbage rolls, you need to remove each cabbage leaf from the core. Not a simple task. But here are a few ways. 1. With small sharp knife, cut out cabbage core as deeply as you can. Set whole cabbage in large pot of boiling water and simmer till leaves are tender. Drain in colander and cut off leaves one by one. If some center leaves are still firm, return them to pot and simmer. Then repeat process. Slice the thick vein of the cabbage leaf to make it thin with the leaf. 2. Place whole head of cabbage in plastic bag into freezer at least 2 days, before preparing cabbage rolls. Remove from freezer night before. Remove from the plastic bag, place in colander and allow frozen head to thaw slowly. In the morning core cabbage and limp leaves will separate easily. Pat them dry. 3. Same method as in number 1 except you wrap head of cabbage in waxed paper and heat in microwave till leaves are limp, returning to heat again if inner ones are stubbornly firm. Now you are ready to begin!