Step 1

Place cored cabbage head in an extra-large pot and cover with water. Bring to a boil.

Step 2

Cover and cook, rotating cabbage occasionally, until the leaves soften, loosen, and begin to fall off the head, 5 - 7 minutes. Remove pot from heat. Drain cabbage and set aside to cool.

Step 3

Meanwhile, in a large bowl, thoroughly mix filling ingredients. In a medium bowl, mix sauce ingredients.

Step 4

Gently remove 14 large leaves from cabbage head. (Refrigerate the rest for another use.)

Step 5

Lay one cabbage leaf on a dry surface and top with 2 heaping tbsp. filling. Spread out filling, fold in the sides of the cabbage, and roll up cabbage to enclose the filling.

Step 6

Spray the extra-large pot with nonstick spray, and place cabbage roll in the pot, seam side down. Repeat with remaining 13 leaves and filling, gently stacking the rolls in the pot.

Step 7

Cover cabbage rolls with prepared sauce. Cover the pot and set temperature to low. Cook for 1 hour, or until filling is cooked through.