Fill a very large pot about half-full with water and bring to a rolling boil. The pot needs to be large enough to cook the heat of cabbage without overflowing, but it doesn't have to cover the whole head.
Meanwhile, rinse the cabbage and cut out the core from the bottom. Try to save the outer leaves of the cabbage, if possible. The large, pliable outer leaves make the best wrappers.
When the water boils, put the cabbage in the water on its side and boil for 10 minutes. Carefully roll the cabbage onto its other side and cook for an additional 10 minutes.
Carefully remove the cabbage from the water using strong tongs or a colander and stand it up on a plate. Test the leaves for doneness β they should pull away from the head easily and be soft and easy to fold.
As each leaf is removed from the head, carefully remove the tough center vein from the bottom of the leaf. Cut far enough up that the remaining vein rolls easily without breaking.