Remove core from cabbage. Place it in a large pot of boiling water and let it simmer for 10 – 12 minutes. Carefully remove the cabbage and let it cool off for 15 – 20 minutes. Remove cabbage leaves, one at a time. Cut out the tough stem to make the leaf more pliable.

Mix all filling ingredients together. Place about ¼ cup meat mixture in a cabbage leaf and roll it up like folding an egg roll. Repeat with remaining meat mixture and cabbage leaves. Place all cabbage rolls in a dutch oven. 

Combine all sauce ingredients in a large bowl. Pour over cabbage bundles. Cook over medium heat for 1 hour.

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