There have been a bunch of threads on this with some great recipes and tips.
Unfortunately I can't find the thread I started on this topic which gave me some great ideas I have used with success many times. Niki Rothman has posted on this and has a great recipe that was her grandmother's IIRC. Maybe a better searcher than I can find it.
OK this was making me crazy so I googled it (search function on this board is still pretty shaky). First link is Niki Rothamn's recipe, second is some helpful tips she posted, third link is the request I posted with some fantastic responses.
I have been making stuffed cabbage for many years, striving for my Nana's perfections (Polish). I have finally come to near bliss with a combination of my mom's sauce, and Marthat Stewart's mom recipe!.
The sauce is simply condensed tomato soup, one can, and about a half cup ketchup.
Here's Martha's recipe:
I have found the cabbage far easier to stuff and roll if I do not cut out the "vein". I also cover the rolls and allow them to braise, basting two or three times. Cooking time should be increased, to allow the cabbage to become very tender. Bake at 325 for 2.5-3 hours.
I also place 3-4 strips of bacon over the rolls before cooking.
I got this from a Hawai ian cookbook of "local food" Easy, quick and tasty.
1/2# gr beef
1/2# gr pork
3/4 C cooked rice
1 egg, beaten
1/4 C chopped onion (i grate the onion)
1 tsp worcester sauce
salt and pepper
12 large cabbage leaves
Boil 3 or 4 quarts of water and blanch the cabbage leaves until they are limp and pliable. Mix the remaining ingredients together. Fill the leaves with the stuffing and place seam side down in a baking dish.
Mix together 1 can tomato soup with 1 TBS brown sugar and 1 TBS lemon juice.
Pour the sauce over the rolls and bake uncovered at 350 for one hour. Baste as needed.