Stuffed Cabbage P.S. Thanks for all of the comments, everyone! A special thanks to Aunt Karen! You have served me a great compliment by allowing me a spot on your blog!

 1. Splay open the Cabbage, cutting out the tough core.

 2. Stuff the cabbage with a combination of ground meat, vegetables, or anything that you like.

 3. After trussing the meat with butcher's twine, place into a colander that fits just around the cabbage, so as to keep the round shape of the vegetable (Note: cheese cloth is preferable to wrap the cabbage to help retain its shape, however if it is scarce, the above contraption will do just fine.

4. After simmering the cabbage for a few hours (contingent on the size of the bulb, as well as the type of filling you have chosen) in a flavorful vegetable or meat stock, take out the cabbage, and slice it as you would a cake, making sure to be careful that the inner contents stay intact. Serve with large pieces of boiled carrots and potatoes (small, whole, boiled and skinned). Enjoy!