You can use the traditional method of boiling the whole cabbage to tenderize the leaves as I have indicated in this recipe, or you can employ the more modern method of freezing the cabbage to accomplish the same thing.
1lbsmall head cabbageabout 1(450 g)
2Tbs vegetable oil30 ml
1 1/2lbslean porkcubed, 675 g
1/2cupdry white wine or chicken stock125 ml
1tspcaraway seeds5 ml
Salt and freshly ground pepper to taste
4 – 6inslices baconcuthalf
Cook the whole cabbage in a large pot of boiling water for 10 minutes.
Peel off 12 of the outer leaves, set aside, and chop the remaining cabbage.
Heat the oil in a large skillet over moderate heat and saute the onions until tender but not brown, about 5 minutes.
Add the pork and cook until lightly browned.
Add the chopped cabbage, wine, caraway seeds, salt, and pepper and simmer covered for 10 minutes.
Line a greased baking dish with half the cabbage leaves, removing the ribs if necessary to make them lie flat.
Add the pork mixture and top with the remaining cabbage leaves.
Arrange the bacon slices on top and bake in a preheated 350F (180C) oven for 45 minutes.