Stuffed cabbage rolls

For the tomato sauce

• • 2 tablespoons butter
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 28 ounce can crushed tomatoes
  • tomato sauce
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar

For the cabbage rolls

• • 1 pound ground beef
  • 1 cup cooked rice
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh parsley leaves chopped
  • 1 egg
  • 1 head cabbage
  • cooking spray

How to Make Stuffed cabbage rolls

• Melt the butter in a large pot over medium heat.
• Add the onion and cook for 5 minutes.
• Add the garlic and cook for 30 seconds.
• Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
• Stir in the brown sugar and red wine vinegar. Bring to a simmer.
• Assemble the cabbage rolls. Bring a large pot of  water to a boil.
• Immerse the cabbage head in the boiling water.
• Cook for 5 minutes or until cabbage leaves are pliable.
• 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.
• Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
• 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.
• 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.
• Bake until cabbage is tender.