INSTRUCTIONS
For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
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.
Cook for 10-15 minutes, stirring occasionally.
While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
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.
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.
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.
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FOR THE ULTIMATE BEEF AND BARLEY SOUP
