<http://schema.org/recipeInstructions>
" Discard tough outer leaves from cabbage; with sharp knife, remove core. Fill 8-quart saucepot three-fourths full with water; over high heat, heat to boiling. Place  cabbage in water, cut-side up. Using 2 large spoons or forks, gently separate leaves  as outer leaves soften slightly. When about three-fourths of the leaves have  separated from cabbage, remove the remaining head of cabbage from saucepot and  set aside. Boil the separated cabbage leaves, covered, 10 to 12 minutes or until  cabbage is very tender. Drain leaves in colander. With knife, trim tough center rib from each cabbage leaf. Reserve 8 large leaves  for rolls (if leaves are not very large, you may need to reserve 2 leaves for each roll).  Coarsely slice enough of remaining cabbage leaves to make 2 cups for filling,  reserving rest of cabbage for use another day. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook peppers  and onion until tender and lightly browned, about 8 to 10 minutes. Add sliced  cabbage, rice vinegar, soy sauce, and ginger; cook 5 minutes. Stir in kidney beans  and water chestnuts. Let cabbage filling cool slightly. On center of each reserved cabbage leaf, place a scant 1/2 cup filling. Fold 2 sides  of cabbage leaf over filling, overlapping edges; roll jelly-roll fashion. In same skillet over high heat, heat stewed tomatoes and sugar to boiling, stirring  to break up tomatoes. Add cabbage rolls. Reduce heat to low; cover and simmer 10  to 15 minutes until cabbage rolls are heated through."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5669/vegetarian-stuffed-cabbage-2375/>