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

Microwave: remove core and blemished leaves of cabbage. Place cabbage in 3 quart microproof casserole. Add water. Cover with plastic wrap and cook on High (Maximum power) 6 minutes. Cool cabbage slightly and separate leaves.

Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt and pepper; stir thoroughly. Divide mixture among 6 to 8 large cabbage leaves. Wrap leaves tightly around mixture. Line bottom of 3 quart microproof casserole with some leftover cabbage leaves. Place cabbage rolls on top of loose leaves. Cover with remaining cabbage leaves. Dot with butter and pour tomato sauce over top. Cook, covered on 80 (reheat) about 30 minutes. Baste after 15 minutes and cook until rolls are fork tender. Remove and let stand, covered 5 minutes. Total cooking time 36 minutes. Discard top loose cabbage leaves before serving. Serves 6 to 8.