• Bring a large pot of water to a boil.
• Remove the large, damaged outer leaves of the cabbage and discard.
• Carefully peel off the large cabbage leaves from the head of the cabbage, setting aside the leaves that are whole and big enough to stuff.
• Blanch the cabbage leaves in the pot of water, boiling for 4-5 minutes.
• Drain the cabbage in a colander and run the leaves under cold water. Lay the leaves out on a cutting board and pat dry with a paper towel.

MAKE THE SAUCE

• Coat a large saucepan with oil and place over medium heat. Add the garlic and saute' for 1 minute.
• Add the 2 cans of diced tomatoes with their juices to the saucepan, stir and cook for 3 minutes.
• Add the vinegar and sugar; simmer until the sauce thickens, about 5 minutes.
• Season with the salt and pepper and remove from the heat.

MAKE THE ONION AND GARLIC MIXTURE

• Place a skillet over medium heat and add the olive oil. Saute' the onion and the garlic for about 5 minutes.
• Stir in the tomato paste, red wine and 3/4 cup of the prepared tomato sauce, mix and remove from the heat.

PREPARE THE FILLING

• In a large mixing bowl, combine the ground beef and the ground pork. Add the egg, the cooked rice, the sauteed onion and garlic mixture and the salt and pepper.
• Stir or toss the filling together using your hands to combine. Set aside.

ASSEMBLE CABBAGE ROLLS

• Pour 1/2 cup of the tomato sauce onto the bottom of a 13x9 inch baking dish. Spread the sauce with a spoon so it covers the entire bottom of the dish.
• Take each cabbage leaf and place 1/4 to 1/3 cup of the filling in the center. Fold the base of the leaf up and over the filling until it's completely covered.
• Fold the sides in and roll up the cabbage to enclose the filling.
• Place the cabbage rolls side by side in rows, seam side down in the baking dish.
• Preheat the oven to 350 degrees F.
• Pour the remaining tomato sauce over the cabbage rolls. Cover with aluminum foil and bake for 1 hour until the meat is cooked.