Most cultures have their own variations of a dish in which a savory filling is rolled or wrapped in a leaf. In the Middle East it is sarma, stuffed grape leaves. In Latin-America it is the tamale, which are wrapped in cornhusks. In the cooler northern climes of Europe, where cabbage grows, the dish is represented by Kalrouletter, stuffed cabbage leaves. My variation of this dish has its roots in the Danish-style cabbage rolls served by my father.
The flavors mellow overnight in the refrigerator. It is best the second day around. Depending on the size of the cabbage head, you may need two heads to get enough large leaves to roll up the mixture. The meat needs to be extra lean as it cooks inside of the cabbage leaves.