Step 1

In a large pot over medium heat, heat the olive oil then add the onion and cook for 3-5 minutes or until translucent.

Step 2

Add the garlic and cook for 30 seconds.

Step 3

Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, red wine vinegar, and Worcestershire sauce. Stir well and bring to a simmer.

Step 4

Simmer the sauce for 10-15 minutes, stirring often. Taste the sauce and adjust seasonings if needed.

Step 5

Coat a 9x13 inche baking dish with non-stick cooking spray. Ladle half of the tomato sauce into the bottom of the dish; set aside.

Step 6

Preheat the oven to 350F degrees.

Step 7

Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable. Remove from water and peel off 12 large leaves. When the leaves are cooled, cut a v-shaped notch at the base of each to remove the thick rib of the cabbage. Set the cabbage aside.

Step 8

In a large mixing bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of the fresh parsley, and the egg.

Step 9

Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.

Step 10

Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat then place in the prepared baking dish. Repeat with remaining meat and cabbage leaves.

Step 11

Top the cabbage rolls in the pan with the remaining sauce. Cover the pan with foil and bake at 350F for 70-90 minutes, or until the cabbage is fork-tender and the meat is cooked through.

Step 12

Sprinkle the cabbage rolls with the remaining parsley and serve hot with mashed potatoes.