Stuffed Cabbage Rolls

In a medium saucepan over medium heat, melt butter. Sauté chopped onion for 5 to 7 minutes, then add garlic and stir another minute. Pour in crushed tomatoes, then mix in half of the tomato paste along with the vinegar, brown sugar, Italian seasoning, and salt and pepper (to taste). Lower heat and continue cooking for 10 minutes, stirring occasionally.

Meanwhile, bring a large pot of water to boil. Cut out core of cabbage and carefully separate 12 leaves. Shave down any thick edges with a paring knife. Plunge 4 or 5 leaves at a time in boiling water and cook 3 to 4 minutes, until softened. Remove with tongs and transfer to a large bowl to cool.

In a medium bowl, mix together beef, rice, remaining tomato paste, egg, dried minced onion, garlic powder, oregano, and salt. If mixture crumbles, add a bit of water until it sticks together. Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Hold a cabbage leaf open in one hand with thickest part near wrist. Spoon some filling into the thickest part. Fold sides over the filling, then tightly roll. Place seam-side down in baking dish. Repeat, using up filling.

Preheat oven to 350 F. Evenly pour cooked tomato sauce over and around the rolls. Tightly cover dish with aluminum foil and bake for 1 hour and 15 minutes, or until meat is fully cooked through. Let rest 10 minutes before serving. Makes approximately 12 rolls.