Two days ahead (at least) wash and freeze your head of cabbage whole.

One day before you plan to make the cabbage rolls remove cabbage from freezer and let it defrost in your fridge.

Mix the sauce ingredients together and stir well.

Spray an oven proof dish of dishes and spread 1-2 cups of sauce on the bottom of the pan(s). (Just enough to cover the bottom with a thin layer).

Gently peel off outer leaves of the cabbage one at a time. With a sharp knife slice out the thickest part of the spine at the base of the cabbage leaf. You should have a leaf intact except for a thin V shape cut out of the base of the leaf.

Prepare the filling(s) of your choice by combining the filling ingredients in separate bowls and mixing well.

Take bout ⅓ cup of filling and place on the long edge of the leaf. (The V cut out will be on the short side.)

Start to roll the leaf up. Tuck the right and left edges in to the center during the first rotation of the leaf. Continue rolling away from you until you get to the far edge of the leaf. Keep tucking the right and left edges under so the filling is contained as you roll.

Place rolls in your pan on top of the bed of sauce. When all the rolls are in the pan pour the remaining sauce over the rolls distributing evenly.

Cover the pans with foil and bake 1 ½ hours at 325 covered. Reduce oven to 250 degrees. Uncover and bake a further 1 ½ hours.