Directions for cooking the cabbage: Use a large pot, large enough to cook the cabbage whole.

Add enough water to cover the cabbage and the vinegar to the water and bring to boil

For the cabbage, you will have cut the core out and try not to damage the leaves, we need it to be as whole as possible

When the water comes to a boil turn it down to medium heat and place cabbage in to simmer about 15-20 minutes. When ready carefully take the cabbage out of the pot and place it in a cold water bath so that it will not continue cooking. When cooled place in a strainer to dry a bit

First we need to 1/2 cook the basmati rice, if you you don't know how it's simple just do what normally do when cooking rice but with only 1/4 the amount of water you would normally use. When done loosen rice and leave the lid off to cool.

If you have an automatic mixer use it, if not place all the filling ingredients and mix thoroughly. Place the filling in the fridge if you don't have everything ready yet.

For the tomato sauce. If you don't have a recipe refer to my tomato sauce recipe.

Now we are to start putting everything together. First we need a pan and line the pan with a small amount tomato sauce so that the bottom won't burn or dry out. Next grab a cabbage leave and a X amount of filling... X=just enough so can roll it up like a burrito. place the now rolled up cabbage roll neatly onto pan (single layer). After the pan is full add a generous amount of tomato sauce on top off your cabbage rolls and cover with tin foil. Heat oven to 380°F and cook for 45-60 minutes.

Now you're ready to eat!!!!!

To everyone I've been in the restaurant biz a long time and when I cook it's usually in large amounts. This recipe is great for families with kids because you can freeze the extras to serve for another day to enjoy