1 sm. cabbage (about 1 1/2 lbs.), cored, blemished leaves discarded
1/4 c. water
1 lb. lean ground beef
1/2 lb. ground pork
3/4 c. cooked rice
1 egg, lightly beaten
1 tbsp. chopped fresh parsley
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. butter
1 can (16 oz.) tomato sauce

Place cabbage and water in 3 quart microproof casserole. Cover with casserole lid and cook on High 6 minutes.

Drain cabbage well; let cool slightly. Remove 6 to 8 large outside leaves, discarding tough centers. Combine beef, pork, rice, egg, parsley, garlic, thyme, salt and pepper. Divide mixture evenly among large outside cabbage leaves, wrapping leaves tightly around mixture.

Line bottom of 13x9x2 inch microproof baking dish with the remaining cabbage leaves. Top with stuffed cabbage rolls. Cover with remaining leaves. Dot with butter. Cover with tomato sauce. Cover with plastic wrap and cook on High 5 minutes.

Baste with pan juices. Cover and cook on 50, 17 to 23 minutes, or until cabbage is tender. Let stand, still covered, 5 minutes. 3 to 4 servings.