DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Take off the outer layer of cabbage leaves. Over high heat, bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes.  Remove to a colander to drain and cool.  Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove leaves and cut the tough rib out of the stem end in the shape of a V.
3. Cook your rice 2 parts water to 1 part rice. Bring to a boil, then set on low for 20 minutes, or until all the water is absorbed.
4. Dice your onion. Mince your garlic.
5. Make the sauce: In a large skillet, heat olive oil over medium heat.  Add the onion and cook for 2-3 minutes, stirring several times.  Reduce heat to low and add garlic.  Cook for 1 minute, stirring constantly.  Remove half of the onions and garlic, setting aside on a small plate for the cabbage rolls. Add the tomato sauce, diced tomatoes, cider vinegar, salt, pepper, and brown sugar. Simmer for 10 minutes.
6. Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish.
7. In a large bowl, mix the ground beef, onion, olive oil, garlic, egg, rice, parsley, salt, and paprika.  Place about 1/3 cup of the meat mixture in the center of each cabbage leaf, then roll by bringing in the sides first and roll up tight.  Place the rolls on the tomato sauce in a single layer in the casserole dish.  Repeat until all the cabbage rolls are made and in the casserole dish.  Top with remaining tomato sauce.
8. Cover with aluminum foil. Bake in the oven for 80-90 minutes, then set aside to cool.