PREPARE THE CABBAGE
Fill a large pot halfway with water and bring to a boil.
Use a knife to cut out and remove the core from the back of the cabbage.
Place the cabbage in the boiling water for 4 minutes, then remove and cool with water.
Separate the cabbage leaves and lay them out on the table.
Fill the leaves with the ground meat mixture and fold them up like an envelope. Place the stuffed cabbage rolls on a baking tray.

MAKE THE TOMATO SAUCE
In a skillet, heat the olive oil and sauté the garlic and onion.
Add the herbs and white wine, and let it reduce.
Add the salt, pepper, diced tomatoes, tomato purée, and bay leaf. Bring the sauce to a boil, then simmer gently for about 25 minutes.
Stir in the basil or pesto and cook for 5 more minutes. Let the sauce rest.