• Preheat oven to 350° F.

for the cabbage-

• Bring a large pot of water to a boil.
• Remove the core from the head of cabbage and place in pot. Reduce heat and cover with lid.
• As cabbage simmers, you'll be able to pull outer leaves off one by one with tongs. Continue simmering until majority of leaves can be removed.
• For any thick veins, simply run a paring knife along the thickest part to "shave" the thickness, making the leaf more pliable. Alternatively, you can remove the vein altogether. Set aside.

for filling-

• Over medium heat, add oil and/or butter to a medium skillet and saute one diced onion until translucent.
• Add minced garlic and cook 1-2 minutes, being careful not to burn. Remove from heat.
• In a large bowl, combine raw ground beef, ground pork, cooked rice, egg, sauteed onions and garlic, parsley, salt and pepper. Mix just until combined.

for sauce-

• Over medium heat, add oil and/or butter to a medium skillet and saute the second diced onion until translucent.
• Add tomato sauce, crushed tomatoes, brown sugar, white wine vinegar, salt and pepper, and simmer for about 15-20 minutes, stirring occasionally.

put it all together-

• Layer some of the outer leaves of the cabbage in the bottom of a large dutch oven or casserole dish.
• Using a large spoon or scoop, place some of the meat/rice mixture in the bottom third of the cabbage leaf (near the core/vein end). The amount of filling you use will depend on how big your cabbage leaf is.
• Starting at the vein end, roll the cabbage leaf around the meat mixture, pulling the sides in as you continue to roll to the top of the leaf...like a burrito!
• Place the filled cabbage rolls seam side down in the pot in one even layer.
• Liberally pour tomato sauce over the rolls.
• Place another layer of the rolls on top of sauce and repeat the last step until all rolls are in the pot.
• Place any leftover cabbage leaves over the top and pour remaining tomato sauce on top as well.
• Place lid on pot and bake for 1 to 1 1/2 hours until fully cooked.
• Remove from oven and let rest for 15-20 minutes. Serve hot.