Stuffed Cabbage Rolls (Can be a freezer meal)

1 head cabbage

filling:
8 mushrooms, sliced
1 3/4 cups ground beef
1/4 cup of ground pork or sausage
1 16 oz can tomatoes-drained and chopped
1 cup shredded carrot
1/4 cup chopped onion
2 minced garlic clove
Salt to taste
1/2 teaspoon basil
1/4 teaspoon rosemary
1/8 teaspoon pepper

Sauce:
1/3 cup chopped onion
2 tablespoons oil
1 15 ounce can tomato sauce
1 to 2 tablespoons brown sugar
2 teaspoons beef bullion granules
2 teaspoons cider vinegar
1/2 teaspoon basil

Cut the center core from the cabbage. Steam until leaves can be separated easily. Remove ten leaves and cut the rib from each leaf. Set aside. Saute the sliced mushrooms for the filling. Shred 2 cups of cabbage, add the rest of the filling ingredients and mix together. Spoon filling equally onto the center of each leaf. Fold in sides. Roll up and secure seam with wooden picks. Place cabbage rolls into a freezer bag seam side down. Saute onion in oil onion is tender. Stir in remaining sauce ingredients. Pour sauce into the bag over the cabbage rolls. Label and freeze. When thawed place in a baking dish at 350 degrees about 50 minutes.