Step 1

Preheat the oven 350 degrees Fahrenheit.

Step 2

Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. You can also place the cabbage in the freezer the day before and thaw which makes the leaves pliable.

Step 3

Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that's OK. You can either double up with another leaf or line the bottom of the pot with broken leaves later on.

Step 4

In another bowl, mix the ground beef, spices, chopped parsley, breadcrumbs, rice and egg and mix well until well combined.

Step 5

For the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or sourer, adjust as you like.

Step 6

Line an oven safe pot with any extra or torn cabbage leaves and scatter sliced onions.

Step 7

Use a small paring knife and cut the hard stem off each cabbage leaf. Take about 1-2 tablespoons of meat mixture and roll cabbage up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.

Step 8

Line the cabbage rolls in the pot and pour tomato sauce over the cabbage rolls.

Step 9

Cover the pot with lid and lace in the oven and bake for about 50-60 minutes, until meat is cooked through and rolls are tender.

Step 10

Serve cabbage rolls with spoonful of tomato sauce and extra lemon if you prefer.