Super Stuffed Cabbage Rolls

For the tomato sauce

Step 1: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.

Step 2: Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.

Step 3: Stir in the brown sugar and red wine vinegar. Bring to a simmer.

Step 4: Cook for 10-15 minutes, stirring occasionally.

For the cabbage rolls

Step 5: While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.

Step 6: Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.

Step 7: Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.

Step 8: Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.

Step 9: Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.

Step 10: Preheat the oven to 350 degrees F.

Step 11: Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.

Step 12: Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.

Step 13: Sprinkle with remaining 2 tablespoons of parsley, then serve.