As a child, Kasia remembers her grandmother making this dish to serve the family for lunch every Sunday. Since then, the recipe has been passed on to Kasia by her own mother.
Blanch the cabbage, stalk end up in a large pan of boiling water for 5-8 minutes. Drain and leave it to cool.
Working with the cabbage stalk end up, use a sharp knife to remove the outer leaves from the main stalk, peeling them off one by one until you have 8 nice-sized leaves. (Chill the blanched centre to use another time)