1 head cabbage, about 1 1/2 lbs.
1/4 c. water
1 lb. lean ground beef
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

Remove core and blemished leaves of cabbage. Place cabbage in 3 quart microproof casserole. Add water. Cover with plastic wrap and cook on High (max power) for 6 minutes. Cool cabbage slightly and separate leaves. Combine ground beef, 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. Discard top loose cabbage leaves before serving. 6 to 8 servings.