Tamarian's technique is what I use. I can roll 60 cabbage rolls with 2 heads of cabbage in under 2 hours.

If you stick a huge fork, like a big meat fork, into the cabbage core, and slice around like Tamarian suggested, it is easy to lift the whole cabbage out of the water to help pry off the leaves.

I also like to keep the leaves firm, as soon as they can be separated, take them out of the water. They are still pretty uncooked and look like big scoops. I find that helps to hold the meat inside.

You can convert a regular cabbage roll recipe into an LC one by:
omitting the rice, tomatoe juice and ketchup that gets mixed into the meat. Add and egg instead.

For the tomato sauce that they simmer in, use 1:1 of stewed tomatoes and beef broth (i.e 1 can stewed tomatoes, 1 can beef broth). I scrape the tomatoes off before eating.

I tried using the wrinkly savoy cabbage, but maybe I overcooked it because the leaves were very delicate and tore apart.