Stuffed Cabbage Rolls with Tomato Sauce

28 oz. Fire roasted diced tomatoes , 1 can of 28oz, undrained

2 Tbsp. Olive oil

15 oz. Can Tomato sauce

½ C. Onion , chopped

2 Tbsp. Brown sugar

1 tsp. Minced garlic

1 Tbsp. Red wine vinegar

1 tsp. Red pepper flakes

Salt and pepper to taste

1 Head of cabbage, Large

1 tsp. Cumin

2 lbs. Ground beef

1 tsp. Italian seasoning

1 ½ C. Cooked white rice

¼ C. Parsley, Chopped, fresh

½ C. Onion , chopped

2 Eggs, Large

Salt and pepper to taste

Heat 2 tbsp of olive oil in a saucepan over medium heat.

Stir in ½ cup of onion, and saute until tender.

Mix in the minced garlic, and saute for another 30 seconds.

Stir in the remaining sauce ingredients, and bring to a light boil.

Cover, reduce heat to medium-low, and simmer for 15 minutes.

Bring a pot ¾ of the way full of water to a boil.

Add the cabbage head to the boiling water, and cook for about 8 minutes, until the leaves are softened a bit.

Heat the oven to 350 degrees.

Remove the cabbage and run it under cold water.

Pull off 12 of the large outside leaves.

Cut the hard rib area off of each cabbage leaf.

In a bowl, stir together the ground beef, eggs, cumin, Italian seasoning, white rice, ½ cup onion, parsley, and salt and pepper to taste.

Form the meat mixture into 12 evenly sized balls, and place each one into the center of a cabbage leaf.

Roll the cabbage leaves around the filling to form a wrapped burrito shape.

Layer ½ the sauce into a 9×13 baking dish, and then layer the cabbage rolls on top.

Pour the remaining sauce over the rolls and bake for 90 minutes, or until the cabbage is tender and the rolls are cooked through.