TL-A friend of mine told me to freeze the cabbage first--the leaves peel off. Here's a link to doing that for cabbage rolls. I just freeze the cabbage overnight and then let it thaw for about 8 hours.
http://www.cooks.com/rec/view/0,1626,134182-250195,00.html
I imagine one could cure the leaves in a similar way that one prepares them for Kimichi without the chili, etc.
CharlieD--I make lazy day cabbage roll casserole, but my favorite is to make what I call cabbage roll meatloaf. I prepare the meat as if I were going to make cabbage rolls (obviously, I don't cook it), add cooked rice to the meat, and then put some tomato sauce in the bottom of a loaf pan, top with 1/2 of the meat, layer of tomato sauce, some frozen, chopped cabbage (we freeze cabbage in the fall), the rest of the meat, and then tomato sauce, cabbage, a few spoonfuls of sauce, and bake at 350 for about 1-1/2 hours. It tastes just like cabbage rolls, but without nearly as much fuss. I also make cabbage roll soup.