Cook the rice according to the package intructions. While the rice cooks, heat the oil in a skillet over moderate. Add in the onion and saute till translucent for 5-7minutes.
Add the mushrooms, garlic, thyme, red pepper flakes, basil, pepper, and salt. Sautee till the mushrooms are cooked for 7-10minutes. Put aside.
In a small-saucepan add all the sauce ingredients. Over moderate heat, bring the sauce to a simmer. Cover & simmer for 5minutes. Put aside.
Add the cabbage leaves into a large-bowl. Fill the bowl with boiling water & cover the bowl with a plate, lid, or possibly a cookie-tray. Let sit for 10minutes so that the cabbage softens and becomes even simpler to roll-up.
Take a cabbage-leaf, shaking off the excess water then add 2-4 tbsp of the filling mix (more for larger leaves, less for smaller) to one end of the cabbage leaf.
Roll up the foliage like a burrito, tucking in the sides. Line-up filled & rolled leaves from the baking-dish.
Keep on rolling & adding into the baking-dish till all of the leaves are stuffed. Cover with the remaining sauce and bake at 350°F for 40-50minutes or till the rolls have been heated through. Serve and enjoy!