Well, depends. Mom called them “Golubtsi”. And wanted the most tender leaves for her spectacular Russian cabbage rolls. :)
Is that your mama? I get my tender leaves by putting them in with the shredded cabbage. They sour like the kapusta. In mid January when the crock is done I carefully take them out, fold up in packet, put in wide mouth jars, cover with brine and can them. When I do cabbage rolls I jut open a jar. The flavor with the sour leaves is delicious and tender. Even the leaf rib. Pops taught me that trick.