For the filling:
1 onion
2 garlic cloves
1tbsp olive oil
1lb ground meat (pork, beef, turkey)
2 cups white rice
1 tbsp honey
2tsp worcestershire sauce
12oz tomato paste
1/tsp oragano
Salt and pepper to taste

Chop onion and garlic into small pieces, saute with oil over medium heat. Once onion is translucent, add ground meat and cook until browned. Remove from heat and set aside.
Cook rice in a heavy bottomed pot as directed on the package and set aside.
In a large bowl, combine cooked meat mixture, rice, honey, worcestershire sauce, tomato paste, and oregano. Add salt and pepper to taste.

For the sauce:
16oz plain tomato sauce
1tsp garlic powder
3tsbsp olive oil
1.5tbsp honey
1tbsp oregano

Combine all ingredients and mix well.

Assembly:
1 large cabbage, or 2 small cabbages
Large pot of boiling water
8x13 baking dish

Preheat oven to 350 degrees F
Spoon just enough of the sauce into the baking dish to create a thin layer along the bottom.
Either boil whole cabbage or break off individual leaves and boil a few at a time.
After 3-5 minutes the leaves will be slightly soft. Remove from water and cool for at least 1 minute on a plate.
Hold the cabbage leaf in your hand with the toughest part of the vein pointing downwards.
Depending on the size of your cabbage, spoon at least a few tablespoons of filling into the center of a leaf.
Fold the bottom of the leaf up, then the left and right sides inward, and then the top down.
Place in the baking dish fold side down.
Repeat with the rest of the filling.
Cover with the rest of the tomato sauce, and then cover the dish in foil.
Bake for 1 hour.