1 nice size cabbage
1 1/2 lb. ground beef (or poultry)
1/2 c. cooked rice
1 lb. can tomato puree
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. basil
1 clove garlic, minced or 1/2 tsp. garlic powder

Remove core of cabbage, cook whole in small amount of water 3-5 minutes. Drain and cool. Brown ground meat. Drain fat and add tomato puree, salt, pepper, basil and garlic. Let simmer while rice is cooking (15-20 minutes). Using a strainer over a bowl, strain sauce.

Mix rice and cooked meat in a separate bowl. Separate the leaves of the cabbage and place about 1/4 cup of the meat and rice in the center of a leaf. Roll and fasten with a toothpick. Place in oven-proof casserole. When all leaves have been stuffed pour reserved sauce over. Bake at 350 degrees for 30 minutes or microwave on high for 7-10 minutes or until heated through.