Stuffed Cabbage Rolls

• ½ cup salt
• 12 large cabbage leaves, trimmed, rough stems removed
• 2 tablespoons

In a large pot, combine 4 quarts water and the salt and bring to a boil over high heat. Place 6 cabbage leaves in the pot, reduce the heat to medium-low, and cook for 3 to 4 minutes, until softened but not limp. Remove and drain on a rack or kitchen towel. Repeat with the remaining cabbage leaves