Prepare 12 cabbage leaves. To remove leaves from head of cabbage, cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
In pork or any favourite mince add salt, pepper, garlic, cumin, ketchup, uncooked rice and mix it. 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.
Heat oil in pan. Cabbage rolls place seam side down in the pan. Fry from both side, 6 min each side
Prepare sauce. Heat oil in deep pan, add chopped onion and fry it till brown, after add canned tomatoes, salt, pepper, chilli powder and fry it till oil separates. Turn off heater and wait till it stops boiling, then you can add fresh single cream and mix it. Put back heater on low and add nicely all rolls in sauce and boil 40 min on low heat with lid on pan. After open lid and see if sauce enough tick. If no boil for few min with no lid.