Soften the cabbage leaves by submerging them in a large pot of boiling water, about 10-15 minutes. The leaves should be malleable when finished.
Meanwhile, add the egg, soffritto, basil, parsley, garlic powder, and S&P in the raw ground pork. Mix to combine evenly.
Once the cabbage leaves are done, lay each one flat. Add 2-3 heaping tablespoons of the pork mixture inside each leaf. Place the mixture almost in the middle – a bit closer to the thicker stem area of the leaf. Roll over once, fold in the sides, and continue to roll until it is closed (like a burrito).
Add sauce to a stove-top pan on medium high heat. Place the cabbage involtini in the pan spaced out evenly.
Cover the pan and cook on medium heat for 20 minutes.