Cabbage Rolls

I had some cabbage left from making kraut and wondered what to do with it. Cabbage rolls sounded good so that is what I made. It was a hot and humid day so it was a little warm with the oven on but the cabbage rolls were enjoyed by all. I know my grandmother cooked every night without air conditioning and I cannot imagine how hot she was. I get so hot cooking with the air conditioning that I don't think I would be cooking much without it. That being said, you cannot grill every night. I used cabbage from the garden and I think it really tasted great. I am a big cabbage fan but fresh from the garden really is better than store bought. But of course use what you have. This is What's Cookin on Beaty's Creek

Needed:
2 heads of cabbage
3 pounds ground round
2 cans tomato sauce
1 can diced tomatoes
4 cloves garlic-minced
Salt and Pepper to taste
3 cups of cooked rice
2 eggs

Core cabbage and place in a large soup pot with 2 inches of water in the bottom. Cover and cook over medium heat for 20 minutes, remove from pot and let cool completely. Now mix together the following ingredients, ground round, eggs, rice, 1 can tomato sauce, salt, pepper, and garlic, mix very well with your hands. Separate the cooled cabbage leaves and fill with about 1/4 cup of meat filling and roll ends in and roll as you would a burrito. Now pour the other can of tomato sauce in the bottom of a roasting and place cabbage roll in pan. Once pan is filled pour diced tomatoes over the top of rolls and cover with either a lid or parchment lined foil. Cook at 350' for 1 hour.