Core the cabbage head.

Bring a large stockpot of water to boil and add the cabbage.

Cook for 5-7 minutes, until the leaves begin to peel off easily; they should be half cooked.

Remove the cabbage from the pot and let it cool.

Once cool enough to handle, carefully remove 1 leaf at a time; you will need about 12-16 leaves.

Combine all sauce ingredients in a bowl and stir until well combined.

In a large bowl, combine all filling ingredients and stir together until well combined.

Take 3-4 tablespoons of the sauce and add it to the filling mixture for moisture.

Preheat the oven to 350 degrees.

Take half the remaining sauce and coat the bottom of a 9 ½ x 13 glass dish.

Take a baseball-sized amount of filling and form it slightly elongated.

Place the filling near the stem side of the leaf, fold in the sides, and roll toward the outer part of the leaf.

Snugly tuck the cabbage roll into the sauce-covered glass pan.

Continue until all filling is used up.

Pour the remaining tomato sauce on top and cover the dish with aluminum foil.

Place in the oven and bake for 1 ½ to 2 hours, until everything is cooked through and the cabbage is soft.

Let cool and serve.