1 to 4 1/2 pound head cabbage
1/4 c. butter
2 8 oz. cans tomatoes juice
1/2 c. chopped parsley
1/4 tsp thyme
1/8 tsp pepper
1 c. diced carrots
1 10 3/4 oz can chicken broth
1 c. minced onion
2 cloves garlic, minced
2/3 pound ground pork
1/2 c. soft bread crumbs
1 tsp salt
1 c. chopped onion
1 bay leaf

Remove center of cabbage, save insides. Cook in salt water until tender. 1 c. minced onion, 2 Tbsp melted butter, add cabbage insides, 2 cloves garlic, 2/3 c. tomatoes paste. Cook 6 to 8 minutes. Combine sauce mixture, pork, bread crumbs, parsley, thyme, sage and pepper in large bowl. Stuff cabbage and cover opening with foil. Tie together. Melt 2 Tbsp butter, carrots, onion, parsley and cook 5 minutes. Place cabbage open end down. Add remaining ingredients. Simmer 1 hour and 15 minutes.