In a medium pot, combine cranberry sauce, apple juice, chicken stock, brown sugar, and lemon juice. On a clean work surface, place cabbage leaf down. Trim the core. Fold sides in toward center and roll tightly. Repeat with remaining cabbage leaves and filling.
Place rolls in a large oven-safe heavy casserole or saute pan.
Top with reserved chopped cabbage and sauce. Uncover and cook for 30 minutes or until tender. Let thaw overnight. The next day the cabbage will be very limp and easy to work with. This works best for a regular green cabbage or a red cabbage.