Stuffed Cabbage Rolls

Instructions

Tomato Sauce Directions:

1. Add olive oil to a large pot heating to medium.
2. Continue to heat until the oil is hot.
3. Add the onion, cooking until the onions are translucent. (2-3 minutes)
4. Add in the minced garlic, cook for 30 seconds.
5. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt
   and pepper, brown sugar, Worcheshire sauce , and red wine vinegar.
6. Continue to stir until all ingredients are mixed.
7. Bring to a boil.
8. Cook for 10-15 minutes.
   Stir occasionally.

Cabbage Rolls Directions:

1. While the sauce is cooking, begin to make the cabbage rolls.
2. Add water to a large pot and bring it to a boil.
3. Preheat the oven to 350 degrees.
4. Prep a 9 x 13 inch baking dish with nonstick baking spray.
5. Place the cabbage into the pot of boiling water.
6. Cook the cabbage for 4-5 minutes. (Or until the cabbage leaves are pliable.
7. Take the cabbage out of the pot.
8. Carefully peel 10  large leaves.
9. Add in a large bowl the ground beef, rice onion powder, salt, pepper,
10. Worcestershire sauce, paprika, Italian herbs, half of the fresh parsley, and
    the egg.
11. Mix to combine.
12. Add in ½ cup of tomato sauce, stirring to mix.
13. Place each cooked cabbage leaf on a flat surface.
14. Using a small knife remove the thick part of the cabbage rib.
15. With a ⅓ measuring cup take out a combination of the meat mixture coated in the tomato sauce mixture.
16. Place in the center of the cabbage leaf.
17. Using your hands, roll the meat into a log.
18. Roll the cabbage leaf around the meat log.
19. Repeat this process for each of the cabbage leaves.
20. Bake at 350 degrees for 2 hours.
21. Remove from the oven when done and
22. sprinkle the remaining parsley on top.
23. Set aside for 15 minutes prior to serving.