Core as much of the cabbage before steaming the whole head. Do not remove the outer leaves. As the leaves soften, remove them one at a time and set them aside to cool. Process will take thirty to forty minutes. When cabbage has cooled, use a paring knife to pare the thick base of the cabbage leaf and dispose.

Stuff each cabbage leaf and roll. Place rolls seam side down in a baking dish that has some chicken broth on the bottom and a small amount of the sauce.

Cover loosely with foil and bake 35- 40 minutes in a 400°F oven. Serve over a pool of sauce.

Garnish with fresh basil or parsley or chives and bacon bits