Stuffed Cabbages Rolls

INGREDIENTS :

tomato sauce:

• 2 tsp oil olive
• 1/2 onion (cut to cubes)
• 4 garlic (chopped)
• 28 ounces mashed tomatoes (do not drain)
• 15 oz can of tomato sauce
• 2 tsp of tomato paste
• Salt & pepper as needed
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian herbs

cabbage:

• 1 pound beef (less fat is better)
• 1 cup cooked rice (white or brown)
• 12 tablespoons onion powder
• 4 garlic cloves (chopped)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried Italian herbs
• 1/4 cup fresh parsley (chopped)
• 1 egg
• 1 cabbage head

DIRECTIONS:

Tomato sauce:

• Put the pot on medium heat and add the olive oil.
• Once the oil is hot, add the onion and cook for 2-3 minutes or until translucent, add the garlic and cook for 30 seconds.
• Add tomato puree, ketchup, tomato paste, Italian herbs, salt, pepper, brown sugar, Worcestershire seeds, and red wine vinegar.
• Stir and simmer, cook for 10-15 minutes, stirring,

cabbage rolls:

1. at the same time, boil plenty of water.
2. Heat (oven) 350°FSubmerge head cabbage in boil water also cook for 4-5 min Removing to water also peel 12 large leaves.
3. In a large bowl, combine ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, pepper, Italian herbs, 2 tablespoons parsley, and eggs.
4. Add ½ cup of the prepared tomato sauce to a bowl and stir until combined, laying each cabbage leaf on a flat surface and making a V-shaped incision with a knife to remove the thickest part of the cabbage ribs.   
5. Form a stem, place in the center of the cabbage leaf and wrap the meat mixture in cabbage leaves.Repeat process with est meat & cabbage.
6. Baking: Grease  9″  13″ skillet with cooking spray.Pour half of ketchup on bottom and placing cabbage rolls on bottom of baking sheet. Putting rest sauce on top.
7. Cover with aluminum foil, bake for 70 to 90 minutes, or until cabbage is cooked through and meat is tender, sprinkle with remaining parsley and serve.