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

1. Remove core from cabbage. Remove any blemished leaves. Put cabbage in a 3 quart microproof casserole. Add 1/4 cup water. Cover with plastic wrap and cook on HI (max power) for 6 minutes.

2. Cool cabbage slightly. Separate leaves. Remove tough centers from 6 to 8 of the large outside leaves.

3. Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt, and pepper; mix. Divide mixture among the 6 to 8 large cabbage leaves. Wrap leaves tightly around mixture.

4. Line bottom of a 3 quart microproof casserole with some of the leftover cabbage leaves. Place cabbage rolls on top of loose leaves. Cover with remaining cabbage. Top with butter. Pour tomato sauce over top. Cover and cook on 80 (reheat) for about 30 minutes, or until meat is cooked and rolls are fork-tender.

5. Remove and let stand, covered, 5 minutes. Discard the top loose cabbage leaves before serving.