3) Shred the remaining cabbage and amke a layer of it on the bottom of a large, wide casserole pan that will hold the cabbage rolls in one layer. 4) Cut the white central rib out of each cabbage leaf.

Add cabbage leaves to boiling water; cook 2 minutes. Using slotted skimmer or large slotted spoon, transfer leaves to bowl of ice water to cool. Drain. Gently pat dry. Step 2.

Put leaves on the bottom of a roaster pan or 9-inch-by-13-inch glass pan to prevent the golabki from sticking. Place each roll seam side down. Pour sauce over all, cover with aluminum foil and bake at ...