Core your cabbage head.

Bring a large stockpot of water up to boil, and add cabbage.

Cook for 5-7 minutes, until the leaves begin to peel off easily. They should be half cooked at this point.

Remove full cabbage from pot and let cool.

Once cool enough to handle, carefully remove 1 leaf at a time. You will need about 12-16 leaves, depending on their size.

Combine all sauce ingredients in a bowl.

Stir until well combined.

In a large bowl, combine all ingredients for the filling.

Stir together until well combined.

Take 3-4 tablespoons of the sauce mixture and add it to your filling mixture to give it some moisture.

Preheat oven to 350 degrees.

Take half the remaining sauce mixture and coat the bottom of a 9 ½ x 13 glass dish.

Take a baseball sized amount of filling and form so it is slightly elongated.

Place the filling near the stem side of the leaf. Fold in sides of leaf, and then roll leaf with filling toward the outer part of the leaf.

Snugly tuck the cabbage roll into the sauce covered glass pan.

Continue until all filling is used up.

Pour the remaining tomato sauce on top and cover dish with aluminum foil.

Place in the oven and bake for 1 ½ to 2 hours, until everything is cooked through and the cabbage is soft.

Let cool and serve.