Saturday night found us in church with the aroma of cabbage rolls wafting up from the hall below. The ladies (and maybe even a few gentlemen) were making the cabbage rolls for the upcoming Christmas Bazaar. This got my husband to thinking that I should be making some rolls soon but never in all my years have I found a fool proof method of getting nice pliable cabbage leaves for my cabbage rolls. Some say: boil the stuffing out of the leaves, freeze the cabbage, boil it whole, rip off leaves one at a time and then boil them, use really green cabbage, use savoy cabbage, and on and on. Any and all suggestions will be appreciated and seriously considered. I'm ok with my filling and my cooking method but those darn leaves are a challenge.