Add cabbage, boil until the outer leaves are easily removed. Remove leaves and let drain on paper towel.
In a bowl combine all ingredients except divided tomatoes, saving ½ cup of tomato sauce. Cut out the thick vein making a “V” shape in the cabbage leaf.
Put ½ cup of beef mixture onto each cabbage leaf.
Start rolling the leaf, folding in the sides as you go.
Put chopped cabbage in Dutch oven, place rolls seam side down.
Top with diced tomatoes. Combine Splenda with remaining tomato sauce and pour on top of rolls.
Bake 350 degrees for about 1.5 hours or until tender.