I must add that making this was particularly thrilling as I used many ingredients either grown by friends or whose source I knew of, including the meat. It was a slow food to make with a Slow Food credo.
Step 1: Mix filling
The meat cooks as you boil the rolls so you mix the uncooked rice and uncooked meat together.
1 lb raw ground beef and/or lamb
1.5 cups uncooked rice (I used brown basmati)
1 red onion, chopped
1 large or 2 small tomatoes, chopped
1/2 zucchini, chopped
1 T fresh or dry mint
Have on hand:
Step 2: Make cabbage leaves
Boil a pot of water
Cut a chunk of cabbage core out. You'll be needing to get the leaves off so you can cut them off individually but easier if you have a big piece missing.
Stick a fork in the core.
Let the cabbage boil for a few minutes
Pull it up with the fork and try peeling an outer leaf off. It should be fairly easy.
Cut the hard "bone" part of the core off. That's good to eat or use some other way.
Put the cabbage back in and keep doing this as each layer gets soft. TOTALLY FUN.