Stuffed Cabbage Rolls

INGREDIENTS
For the tomato sauce

• 2 tablespoons butter
• 1/2 cup onion finely chopped
• 1 teaspoon garlic minced
• 28 ounce can crushed tomatoes do not drain
• 15 ounce can tomato sauce
• salt and pepper to taste
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar

For the cabbage rolls

• 1 pound ground beef I use 90% lean
• 1 cup cooked rice
• 1/2 cup onion finely chopped
• 1 teaspoon garlic minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh parsley leaves chopped, divided use
• 1 egg
• 1 head cabbage
• cooking spray
  

INSTRUCTIONS

1. 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.
2. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
3. Stir in the brown sugar and red wine vinegar. Bring to a simmer.
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