Prepare the Cabbage

• Bring a large pot of water to a boil. Remove the core of the cabbage and carefully peel off 12 large outer leaves.
• Blanch the cabbage leaves in boiling water for 1-2 minutes until softened. Remove and drain on a kitchen towel.

Make the Filling

• In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, egg, garlic, parsley, salt, and pepper. Mix until well blended.

Prepare the Sauce

• Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
• Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, tomato paste, brown sugar, red wine vinegar, salt, and pepper. Simmer for 10 minutes to let the flavors meld.

Assemble the Stuffed Cabbage

• Lay a cabbage leaf on a flat surface and place 2-3 tablespoons of the filling near the base of the leaf.
• Roll the leaf tightly, tucking in the sides to secure the filling. Repeat with the remaining leaves and filling.

Cook the Stuffed Cabbage

• Preheat your oven to 350°F (175°C).
• Spread a thin layer of the tomato sauce in the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish.
• Pour the remaining sauce over the cabbage rolls, covering them completely.
• Cover the dish with aluminum foil and bake for 1 hour, or until the cabbage is tender and the filling is cooked through.

Garnish and Serve

• Remove from the oven and let cool for a few minutes. Garnish with chopped parsley and serve warm.