Prepare the white rice. Set aside to cook.
Bring a large pot of water to a boil.
Core the cabbage and place into the boiling water to blanch. After a few seconds, using tongs, begin to peel each leaf away. Place the leaves on a towel to cool and drain.
Preheat the oven to 350 degrees.
Meanwhile, prepare the filling, adding in the cooked white rice and the chopped leaves of the cabbage that were too small for rolling.
Place a small amount of filling in each leave and roll like you would an egg roll or a burrito.
Prepare the sauce and place some in the bottom of the baking dish before adding the cabbage rolls so they don't stick. Pour the remaining sauce over the cabbage rolls and cover with foil.
Bake for 20 minutes cover and finish the baking uncovered. Test one of the rolls to ensure they are fully cooked, this should take about 45 minutes or so.
Enjoy 'as is' or with a side of mashed potatoes.