i'm sorry!!! i never got to this!! it's a very easy recipe.
i always just eyeball things when it comes to measurements - so sorry for the kind of vagueness on that
(my great-grandmom cooked the same way...this is here recipe)
you'll need a large head of cabbage - tear off the leaves and drop into a large pot of boiling water. just long enough that they wilt a bit. remove and let drain in a colander.
while you're doing that, brown some ground beef (about a pound) in a small amount of olive oil (a couple of tablespoons) - you can spice it with garlic (fresh crushed or powder) and onion (fresh chopped or powder) and some salt and
pepper. i sometimes throw some basil in too.
you'll also need some rice - about 4 cups - and some tomato sauce. either jarred, canned or your own homemade stuff. just plain stuff, marinara style. or just plain sauce (canned).
and a large caserole dish or dutch oven.
when the beef is done, drain if necessary and mix with the rice in a large bowl. you want the mix to be more meat than rice, so don't put all the rice in at one time
mix in half and if you need more, add it. anything left over can be frozen (reheat in microwave. just dribble with a bit of water and heat on high for a couple of minutes, mix and heat another minute and it'll be like it was just cooked).
put some sauce in the bottom of the baking pan (so they don't stick) and then take a leaf and spoon in the meat/rice mix (about a tablespoon - maybe a little more if the leaf is really big and less if the leaf is smaller). place the meat at the end opposite of where it was connected to the core and then roll the leaf up. roll once and then tuck the sides in and continue rolling. place in the pan with the lose edge up. continue filling the leaves and placing them in the dish. once you get a layer done you put some of the sauce on top. do as many layers as you need and make sure to put some sauce in between each and end with sauce on top (you don't need to completely drench with the sauce, you just want to add some moisture so nothing dries out).
cover the dish and then bake at 375 until the sauce is bubbly...you can stick a knife in one of the rolls in the center of the dish to make sure it's heated through.
you can add some sauce to the meat mix too, if you want. even a small can of stewed tomatoes.
once cooked, they can be frozen in plastic containers and reheated in the microwave...they're great for bringing in to work for lunch.
I've got a an excellent recipe for stuffed cabbage rolls, but the Polish people call them Golumki. Since I haven't made them for a while, I'll try to look it up tomorrow. 
