In a big stockpot, bring 2 liters of salted water to boil.
Using a chef’s knife, cut and remove the core of the cabbage.
Place the head of cabbage in the boiling water for about ten minutes and start folding back the leaves once softened.
Place leaves in a strainer to drain and cool.
Mix the stuffing ingredients together in a bowl.
Once leaves have cooled, place cabbage curve side up (cabbage will look like a shallow bowl), place stuffing mixture in the middle of the leaf, and roll cabbage up, tucking the sides in as you go.
Place your preferred cut of meat on the bottom to prevent the cabbage from burning and sticking to the pot in a large pot.
Arrange your stuffed cabbage in the pot.
Once finished, place a plate on the rolled cabbage to prevent movement and add the sauce mixture.
Cook on medium heat for 1 hour 30 minutes until leaves are fully tender and rice is cooked.