This was a rare miss on Eating Well. Instructions daunting and end result unpleasant. I choked it down for lunch two days in a row and then gave up and fed the rest to the chickens. (They loved it.) I'm a big fan of cabbage rolls and have made them before (husband is Syrian), and I really couldn't imagine someone following this recipe and being successful. Maybe Savoy cabbage is easier to use than regular cabbage? For a regular cabbage, just boil the whole thing in a large pot of water (core it if you can) and pull the leaves off as they soften one by one. Won't tear so badly.
Anyway, the sweet of the sauce and the mint vs. the salty and savory of the olives seems like it should work, but it just didn't for me. Also the cabbage leaves aren't cooked long enough to soften completely in a roll, and the whole thing becomes a great big mess trying to eat it.
Just buy a middle eastern cookbook and make lekhanah. Way better than this.