So the classic stuffed Cabbage Rolls
(Side note, what really makes things a classic? I never once had this growing up, but apparently it's a classic meals. Maybe just here in the Midwest?)
I chose to do mine with Turkey. Mainly because we have someone at work that doesn't eat beef and I was taking them to a potluck. But by all means, if you want to use ground beef or chicken. Be sure to get extra lean meat though, as it cooks in the pot and there is no where for the fat to go.
I have to advise against the freezing method, unless you aren't going to actually eat the cabbage leaves. Yes it does make them easy to roll, but it makes the leaves taste kinda rubbery. Who wants to eat rubber cabbage leaves? Not me!
To peel each leave off, I've found it's easiest by cutting out the core. I've heard it said that if you bash the core on the table, it breaks apart, but I personally prepare these the night before and my kids is usually sleeping and the idea of loudly bashing a cabbage on the counter is just not appealing, so I cut the core out :)
It's hard to roll and really, I dislike the taste of it anyways.
Finally cooking. You can do this in the oven, but like I mentioned, I'm taking these to a potluck at work, so I'm using a crockpot.
I put the extra cabbage in the bottom of the pan. 1: so that the rolls didn't sit in the fat that came out the turkey and 2: so that if there were weird people at work that wanted more cabbage, there would be some.
Mix up the sauce, pour it over the rolls. And turn your crockpot on. Low and slow if you are doing it for dinner and have 8ish hours, or you can crank it to high if it's a lunch potluck at work.