stuffed cabbage

1 large head cabbage
1 lb ground beef
1/3 cup uncooked white rice
1 can navy beans
1 egg
1/4 of a large onion (grated)
2 cloves garlic (grated)
1/4 tsp cayanne
1/2 tsp thyme
1 tsp salt
pepper to taste
bread crumbs (~1/4 cup, add enough so that meat mixture is not moist but still sticks together)
1 8 oz can tomato sauce
1 14.5 oz can diced tomato

Bring large pot of water to boil, submerge cabbage in boiling water 30 sec-1 min until outer leaves soften, remove leaves (under cold water), submerge remaining cabbage under boiling water and remove, continue until all leaves are softened removed.

Chop any small amounts of cabbage and line large dutch oven (reserve some to cover stuffed cabbage if desired). Add a small amount of the diced tomato and tomato sauce to the bottom of the dutch oven

Combine meat, rice, 2 tbsp tomato sauce, egg, grated onion & garlic, salt, pepper, cayenne, thyme and beans. Mix, add enough bread crumbs to remove excess moisture.

Roll balls of meat mixture and wrap in cabbage leaves. Place each roll in dutch oven, seam side down, cover with any remaining cabbage leaves and sauce.

Bake at 350 for 1 hour. Served with polenta