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Poach the cabbage leaves in very hot water until just tender. Shock in cool water to arrest the cooking process.
Brown the ground pork, ground beef and onions in a hot skillet. Drain the grease if it is excessive. Add the garlic, pepper, seasoned salt, oregano, and basil, and allow the flavors to marry. Stir in the rice. This should produce a highly seasoned filling for your cabbage bonnets.
Carefully roll the cabbage leaves around a generous amount of the filling. Place each little bonnet in a baking dish.
Pour the tomato juice and the hot sauce over the cabbage bonnets. Cover with foil and bake for about 1 hour at 325 degrees.
Serve immediately from the oven.