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Place the cabbage in a stockpot and cover with water. Add salt, bring to a boil, and reduce to a simmer. Cook the cabbage until tender, about 1 hour. When the cabbage is done remove from the pot and cool in an ice water bath. Drain.
Gently separate the leaves from the head of the cabbage, trying to keep them whole. Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish.
Mix all of the remaining ingredients together. Line the bottom of a glass 13 by 9 baking dish with some large green leaves.
Place 1 white leaf on a cutting board with the stem towards you. Place 4 ounces of meat filling on top of the leaf and fold up stem end first. Fold the sides and the top of the leaf over to form a roll. Place the roll, seam side down, in the baking dish. Continue filling, rolling, and placing the rolls side by side until all the meat filling is used. If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking.
Add 1 cup of water to the pan and cover with aluminum foil. Bake for 1 1/2 hours.