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1. Wrap the head of cabbage in wax paper and cook in the microwave oven for 8 minutes, or until the outer leaves are softened.
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2. Remove 12 to 14 leaves, depending upon the size. (The rest of the cabbage can be used as desired.)
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3. Mix the filling by combining the meat, onion, cooked rice, 2 tablespoons of the melted butter, bread crumbs, salt, pepper and sage thoroughly.
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4. To fill the cabbage leaves, use 2 to 3 tablespoons of the mixture for smaller leaves and 3 to 4 tablespoons for the larger ones.
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5. Place the filling near the base of the leaf and roll. Fold the ends under and place, seam-side down, in a 9-inch by 12-inch rectangular casserole.
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6. Make the sauce by stirring the flour and chili powder into the remaining 4 tablespoons of melted butter. Stir in the tomato juice.
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7. Cook, covered, in the microwave oven, stirring from time to time until the sauce is thickened. Pour over the cabbage rolls. Bake in the microwave oven, covered with wax paper, until done (about 16 to 20 minutes).
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TIP:
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The larger leaves, with more filling, should be placed in the corners of the baking dish and the second largest leaves around the outer edges of the dish and the smaller leaves in the center to insure even cooking.
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