If the cabbage on your cabbage rolls is tough, there are a few possible reasons why this may be the case: Undercooked cabbage: If the leaves were cooked longer before stuffing and baking, they might be tricky and difficult to chew. To avoid this, blanch the cabbage leaves in boiling water for a few minutes until they are tender and pliable before stuffing them. Overcooked cabbage: On the other hand, it can become mushy and lose its texture if cooked too long.  Thick or coarse cabbage leaves: Some types of cabbage have thick or coarse leaves that can be tough even when cooked properly. If you are using this type of cabbage, try removing some of the more rigid outer leaves and using only the more tender inner leaves for your cabbage rolls. Stale cabbage: Cabbage sitting in the fridge for too long can become tough and unpleasant to eat. Make sure to use fresh cabbage that is still crisp and firm. Poor cabbage: It may be tough and difficult to work with if it is poor quality or past its prime. Try to use fresh, high-quality cabbage for the best results.