|Extra virgin olive oil||2 Tablespoon|
|Italian stewed tomatoes||2 Can (20 oz), chopped|
|Crushed tomatoes||1 Can (10 oz)|
|Brown sugar||2 Tablespoon (more if you like it a little sweeter- I always go by taste)|
|Wine vinegar/Red wine vinegar||2 Tablespoon (white variety)|
|Kosher salt||To Taste|
|Black pepper||To Taste (fresh)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Yellow onion||1 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Tomato paste||2 Tablespoon|
|Dry red wine||3 Drop (splash of)|
|Fresh parsley||2 Tablespoon (flat-leaf)|
|Worcestershire sauce||3 Drop (splash of)|
|Cooked white rice||1 1⁄2 Cup (24 tbs)|
|Ground beef||1 Pound|
|Ground pork||1 Pound (you can use 2lbs of ground beef instead of using pork if you want)|
Place skillet over medium heat. Add about 2 tablespoons of olive oil. Saute onions until soft. Add garlic, saute until tender (do not let brown). Stir in the tomato paste, a splash of wine, parsley and about a 1/4 to a ½ cup of the sweet and sour tomato sauce. Mix to incorporate and then remove from the heat.
In a large bowl, combine the meat, the egg, the cooked rice and the onion mixture. Season with a generous amount of salt and pepper.
For the cabbage:
Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbage. Remove the core from the cabbage. Carefully separate the leaves. Blanch the cabbage in the boiling water until pliable, but not mushy. Remove from water and let drain. Carefully, cut the thick core from each leaf.
Put about a ½ cup of the meat mixture in the center of the cabbage. Fold in side and roll up.
Place a little of the sweet and sour sauce in the bottom of a pan. Put cabbage rolls seem side down in pan. Cover with remaining sweet and sour sauce. Drizzle with remaining olive oil.
Bake for 1 hour at 350 degrees.
Cabbage Roll is ready to serve.