1 head cabbage, about 1 1/2 pounds
1 pound lean ground beef
1/2 pound ground pork
3/4 cup cooked rice
1 egg, lightly beaten
1 teaspoon thyme
1 tablespoon chopped parsley
1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1 16 ounce can tomato sauce
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 high for 6 minutes. Cool cabbage slightly. Separate leaves. Remove tough centers from 6 to 8 of the large outside leaves.
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. 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 medium for about 30 minutes or until meat is cooked and rolls are fork tender. Remove and let stand, covered, 5 minutes.
Discard the top loose cabbage leaves before serving.