Blanche the cabbage leaves. Place 2 or 3 leaves at a time in a pot of boiling water for 2 minutes. Then remove carefully with tongs and plunge into cold water.
In a large skillet, add the sesame oil with the garlic, onions, ground beef, ground ginger, brown sugar, lime juice and crushed red pepper. Saute for 5 to 7 minutes, to allow flavors to mingle. (Or cook until meat has browned, if starting with raw beef.)
Stir in the chopped peanuts.
Preheat oven to 350.
To make the rolls, pat dry the cabbage leaves and cut out the hard stem. Spoon the meat mixture into the cabbage leaf and roll up. Place seam side down in a glass baking dish. (I made 12 rolls in 2 small baking dishes...I could have/should have made them into 1 9x13 baking dish.)
Make up all the rolls. Then mix together tomato sauce with the ginger, garlic powder, salt and crushed red pepper. Pour it over all the rolls.
Bake in the preheated oven for 15 to 20 minutes.
Serve Thai Beef Cabbage Rolls with bread or brown rice.