Stuffed Cabbage Rolls (Polish Golabki)

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1. 1Step 1: Bring a large pot of water to a boil. Peel off and discard any large, damaged outer leaves.
2. 2Step 2: Carefully peel the large leaves from the head, setting aside the ones whole and big enough to stuff.
3. 3Step 3: Blanch the leaves in the boiling water for 4 to 5 minutes, until soft and pliable.
4. 4Step 4: Drain, rinse under cold water, and pat each leaf dry.
5. 5Step 5: Coat a large saucepan with olive oil over medium heat. Add the garlic and cook for 30 seconds.
6. 6Step 6: Add both cans of diced tomatoes with their juices. Stir and cook for 3 minutes.
7. 7Step 7: Stir in the vinegar and sugar. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper and remove from the heat.
8. 8Step 8: In a skillet over medium heat, cook the onion and garlic in olive oil for about 5 minutes, until soft.
9. 9Step 9: Stir in the tomato paste, red wine, and 3/4 cup of the sauce. Cook 2 minutes, until slightly thickened, then remove from the heat.
10. 10Step 10: In a large bowl, combine the ground beef, ground pork, egg, cooked rice, and onion base. Season with salt and pepper.
11. 11Step 11: Mix with your hands just until combined.
12. 12Step 12: Preheat the oven to 350°F. Spread 1/2 cup of the sauce over the bottom of a 13x9-inch baking dish.
13. 13Step 13: Place 1/4 to 1/3 cup of filling in the center of each leaf. Fold the base up over the filling, fold in the sides, and roll up.
14. 14Step 14: Arrange the rolls seam side down in rows in the dish.
15. 15Step 15: Pour the remaining sauce over the rolls. Cover tightly with foil and bake for 1 hour, until the filling reaches 165°F.