Just so you gals both know for future attempts, use savoy cabbage
( the leaves look all curly/wrinkled , like when your hands have been in water too long)
The reason I use this type of cabbage is I never have to boil or soften ANY layer of the leaves. I use it raw just as it comes off the head. get my filling all ready and just core the head of cabbage very carefully, removing the entire center tough piece. Then you will see how nicely the layers pull away and you are ready to " wrap and roll"
http://2.bp.blogspot.com/_UFjNy6yNU0...oy+cabbage.jpg