Partially boil the head of cabbage just enough until you can gently peel away each layer INTACT. I find that if you cut the core out slightly, the pieces come off better. Do not overcook. The leaves should be crisp still, but pliable. Drain on a paper towel. Repeat until the whole cabbage is done. Only use the biggest, best leaves.
Place an amount of the mixture proportionate to the leaf in the center. Do not overfille. Roll, tucking in the ends like an egg roll. Repeat with all cabbage leaves.
Place all of the finished rolls into a large sauce pot or a crock pot, stacking largest to smallest if necessary.