Stuffed Cabbage Rolls

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. Stir in the brown sugar and red wine vinegar. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally.

While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of  water to a boil. Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.

Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.

Place the protein starters, rice, onion, garlic, salt, pepper, 2 Tbsp. of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine. 

Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.

Shape 1/3 of a cup of the protein starter mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining protein starters and cabbage leaves.

Preheat the oven to 350°F.

Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.

Cover with foil. Bake for 60-90 minutes or until cabbage is tender and protein starter is cooked through.

Sprinkle with remaining 2 Tbsp. of parsley, then serve.

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