Until you taste it...then the creamy filling mixes with the greens and sweet tomato sauce into one of the most delicious mouthfuls of bliss.
So just blindfold your love and feed them their first bite. Blindfolds are so sexy!
For the sharp-eyed readers you'll notice that my greens were not cabbage. In this version I used collard greens because of their abundance in my winter garden, but cabbage leaves would have worked just as well. Since my greens were so tender and fresh, I didn't blanch them before using them, but simply allowed the sauce to soften them. If you use large collard greens from the store or green cabbage, simply place a leaf in a pot of boiling water for 10 seconds and remove and drain. Cut out the stem after blanching, not before.