In a large stock pot, bring salted water to boil. Remove discolored or torn leaves from the head of cabbage. Use tongs to safely lower the cabbage head into the boiling water. Boil for 5-6 minutes. Remove from boiling water and place into a large bowl filled with ice water to cool.
Combine filling ingredients in a large bowl, and combine sauce ingredients in another bowl. Add a thin layer of tomato sauce to the bottom of a 9x13 casserole dish. Set aside.
When cabbage has cooled, cut 1/2-1 inch from the stem end of the cabbage. Carefully remove 12 leaves from the head. Using a knife remove about 1/2 inch of the hard ridge from each cabbage leaf in a v-shaped notch. This will ensure you can easily roll the leaf.
Spoon 2-3 tablespoons of filling mixture into the center of each leaf. Roll each leaf by pulling together the v notch and rolling the notched end over the mixture. Fold sides in, then roll forward to the end of the leaf. (see video in post)
Place each roll seam side down in sauce lined 9x13 dish. When all the cabbage rolls are in the dish, top with remaining sauce. Cover with aluminum foil and place in preheated oven to bake for 45 minutes.