Thaw rolls first for best results. Preheat oven to 350˚F (177˚C).
In a bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.
Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover.
Cover with lid or foil and bake for 2 – 3 hours in preheated oven. For slow cookers,
set to ‘low’ and cook for 4 – 5 hours. Cook to a minimum internal temperature of 74°C.
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