I froze the cabbage overnight and left it defrost during the day, hoping the leaves would be wilted and malleable. After 9 hours it was still frozen solid, so I boiled it (this part smelled DELICIOUS).
All the necessary tools, including Netflix.
Once the rice was boiled, Beceled, and peppered, it was time. I removed the leaves, hacked at the stems in a ladylike manner and rolled spoonfuls.
Smothering in tomato sauce...
... couldn't resist a close-up.
Two hours later, nothing but steaming hot goodness.
Breakfast of champions: leftover rolls and hot, garlicky toast.
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