FILLING:

1 lb. ground beef
1/4 c. chopped onion
1 c. cooked rice
1 tsp. salt
1 egg

SAUCE:

1 (16 oz.) can tomato sauce
1 tbsp. brown sugar
1/2 tsp. basil leaves
1/2 tsp. oregano leaves

To remove cabbage leaves, microwave the whole cabbage head 1 1/2 to 3 1/2 minutes until 8 outer leaves can be easily separated. Refrigerate remaining cabbage for future use.

Cut out hard center rib from each cabbage leaf. Place leaves in an 8x12 inch baking dish. Cover with vented plastic wrap. Microwave at high 1 1/2 to 3 minutes or until leaves are pliable. Set aside.

Combine filling ingredients well. Shape mixture into 8 small loaves. Overlap cut edges of cabbage leaves and place a loaf on the base of each leaf. Fold in sides of leaves. Roll up leaves to enclose filling. Place rolls, seam side down, around sides of an 8x12 inch dish, keeping center empty.

Combine sauce ingredients and pour over rolls. Cover with wax paper. Microwave at high 8 minutes. Baste rolls with sauce, rotate dish 1/2 turn and re-cover. Microwave 6 1/2 to 8 1/2 minutes or until meat is set. 4-6 servings.