Place the cabbage leaves in a small saucepan with enough water to cover.

Bring to a boil over high heat, then reduce the heat to medium and cook until the leaves are tender, approximately 15 minutes.

Drain and cut each leaf in half lengthwise.

While the cabbage leaves are cooking, place the sausage links in a medium skillet over medium heat.

Cook, turning occasionally, until browned.

Avoid overcooking.

Cut each sausage link in half crosswise.

Heat at least ½ inch of olive oil in a medium skillet over medium-high heat.

Alternatively, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.

Wrap each cabbage leaf around a sausage, folding in the sides, and then rolling up.

Dip the rolled cabbage and sausage in the beaten eggs.

Dredge the rolls in flour, ensuring they are evenly coated.

Place the prepared rolls in the hot oil and cook, turning occasionally, until they turn golden brown.

This usually takes a few minutes.

Let the fried cabbage rolls drain on paper towels to remove excess oil.