Preheat the oven to 400°F.

Bring a large pot of water to a boil, enough water so that at least half of the cabbage is submerged.

Place the cabbage head in the water.

After about a minute, the outer leaf will begin to peel back from the cabbage head.

Using tongs, peel that layer away from the head and keep it in the boiling water for 3 minutes.

After the leaf has boiled for 3 minutes, take it out of the pot and place it in a colander to dry.

Keep using your tongs to peel the outer leaves off the cabbage head.

Make sure you boil each leaf for 3 minutes so they are soft and pliable to roll up.

Once your leaves are all boiled and soft, fold in half and cut the rib out (a v-shaped cut).

Make the thousand island dressing in a small bowl and set aside.

Put about 1/4 cup of corned beef at the top of the roll (the opposite side of the V-shape).

Add about 1 Tbsp of dressing and about 3 Tbsps of sauerkraut.

Add the Swiss cheese slice if you are using cheese.

Starting at the top, roll up the leaves once, fold the edges in, and continue rolling.

Place the stuffed roll into a large baking sheet, crease side down to hold everything in.

Cover with tinfoil and bake for 15 minutes.

Let cool for a few minutes.

Serve with the remaining dressing.