Carefully remove the large, darker outer leaves from the cabbage head and set aside. You should have about ten good leaves per head, don’t worry if you tear them a little, it happens. Remove the hard core and roughly chop the remaining cabbage into small pieces.

Heat the oil in a large pan over medium heat.

Saute the onions, shredded cabbage, caraway seeds, salt and pepper til onions are softened and translucent.

Add 1 cup stock or broth to pan and increase heat to medium high. Stir in pan and saute until liquid is gone.

One at a time, place a large outer leaf on a flat surface, spoon in about a ¼ to ½ cup of the shredded cabbage mixture and roll up eggroll style (demonstrated below in a cool GIF!). Secure with a toothpick.

Let sit for five minutes so the heat from the cooked cabbage will soften the outer leaf. You can put the rolls under a lid or in an enclosed tupperware container to facilitate the steaming of the outer leaf for quicker softening.