Baked Stuffed Cabbage

I usually make these stuffed cabbage on the
top of the stove but just had to bake some.
These came out good,a little dry though,
so I would add afew slices of bacon to the pan.

Ingredients:
1 head cabbage
1 large potato, peeled and shredded
1 large carrot, shredded
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 eggs, beaten
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
2 cans (8 ounces each) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

Directions:
Put cabbage in a big pot,
cover with water and bring to a boil.
Cook just until the leaves fall off head.
Cut out the thick vein from the bottom
of 12 large leaves,set aside.
In a large bowl, combine the potato,
carrot, celery, green pepper, onion,
eggs, garlic, salt and pepper.
Crumble beef over mixture, mix well.
Shape into 12 logs.
Place one log on each cabbage leaf,
overlap cut ends of leaf.
Fold in sides, beginning from the cut end.
Roll up completely to enclose filling.
Secure with a toothpick.
Place in a greased 13-in. x 9-in. baking dish.
Pour tomato sauce over cabbage rolls.
Sprinkle with basil and parsley.
Cover and bake at 350 degrees for 30-35 minutes
or until a meat thermometer reads 160 degrees
and cabbage is cooked though and tender.