Boil cabbage leaves about 2 minutes or until soft. Set aside to cool.
Preheat oven to 350⁰ C.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone.
Cook pork mince, onions, and seasonings until no pink remains.
Drain any fat. Add in rice, diced tomatoes, 1/2 mug of tomato or pasta sauce, salt & pepper. Stir in egg. Spread a very thin layer of the tomato sauce in a pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.