Would one of the administrators (or members) post a link to a simple recipe for cabbage rolls?
I’d appreciate that very much. 
It does, but I need quantities and specifics (directions, quantities, temperatures, etc.) Thanks in advance.
Considerably, thanks. At least I now have some reference point from which to work. I was thinking about blanching the cabbage leaves to briefly cook them before putting them with the filling into the roaster in the oven.
I am not a trained chef but had a go at cabbage rolls. A lady lived next door who was very proficient at making these and when she saw what I did, said that I was doing it all wrong. She came over later on in the evening to taste my concoction and asked for my recipe. Like you kitchen witch I also eyeball my ingredients.
Here is how I made mine…
I cut up 1 onion and 3 stalks of celery and sweated them in a cast iron pan. I then added a pound of ground beef. When those had almost cooked through I added the salt and pepper to taste.
Next I diced up 4 tomatoes (but since have just plopped in a large can of diced tomatoes) and put them into the pan.
The rice came next… I had already cooked the rice (2 1/2 cups cooked rice) and stirred all of that into the pan with the meat and other ingredients.
After all of this was heated through I rolled about 2 tablespoons into each cabbage leaf and put them into the roasting pan. After all of the rolls were into the roaster I put 1 can of tomato soup mixed with 1 can of tomato puree and 1 cup of water over the rolls.
Put them into a 350*oven and cooked them for an hour and a half.
My reward came when my friend told me that mine were a whole lot better than hers were!
I hope this helps.