Stuffed Cabbage Rolls Recipe

Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove the cabbage to a colander to drain and cool for handling.
Once cooled, cut ½ inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes. Reduce heat to low, and add minced garlic, cooking for 1 minute.
Add tomato sauce, diced tomatoes, cider vinegar, and brown sugar to the skillet. Season with salt and pepper. Let it simmer for 10 minutes.
Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish.
In a large bowl, combine sausage, ground beef, sautéed onion and garlic, egg, rice, parsley, and paprika. Mix well.
Place about ⅓ cup of the meat mixture in the center of each cabbage leaf. Bring in the sides and roll tightly.
Place the rolls seam-side down on the sauce in the casserole dish. Repeat process until all rolls are made.
Top with remaining tomato sauce and cover with aluminum foil.
Bake in a preheated 350-degree oven for 80-90 minutes, until the rolls are tender.