In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add the crushed tomatoes, tomato sauce, salt, and pepper to the pot. Stir to combine.
Mix in the brown sugar and red wine vinegar, and bring the sauce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the flavors meld into a rich, aromatic sauce.
For the Cabbage Rolls:
While the sauce simmers, bring a large pot of water to a boil. Place the whole cabbage head in the water and cook for 3-5 minutes, until the outer leaves are pliable. Remove the cabbage and peel off 12 large leaves, setting them aside to cool slightly.
In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, half of the chopped parsley, and egg. Add 1/2 cup of the prepared tomato sauce and mix until well combined.
Preheat your oven to 350°F (175°C).
Lay each cabbage leaf flat and trim the thick center rib for easier rolling.
Place about 1/3 cup of the meat mixture in the center of each leaf. Fold the sides over the filling, then roll tightly from the base to the tip. Repeat with the remaining cabbage leaves and filling.
Lightly coat the bottom of a 9″x13″ baking dish with cooking spray. Spread half of the remaining tomato sauce evenly across the dish.
Arrange the cabbage rolls seam-side down in the dish, and pour the remaining tomato sauce over the top to fully cover the rolls.
Cover the dish with aluminum foil and bake for 60-90 minutes, or until the cabbage is tender and the meat reaches an internal temperature of 160°F (71°C).
Remove the foil, sprinkle the remaining chopped parsley over the rolls, and serve.
Conclusion:
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