The cabbage traditionally used in cabbage rolls is savoy cabbage. Savoy's leaves have a waffle-like texture that makes them not only pretty but that texture adds a slight elasticity, which makes the leaves ideal for dishes like stuffed cabbage or cabbage rolls. However, since there is no rolling required in this recipe, the less expensive green cabbage is what I use. Also, green cabbage holds up well to the simmering getting tender but not soggy.