Easy Stuffed Cabbage Rolls

Preheat oven to 350 degrees. Make sauce. In a medium bowl combine 1 1/2 cans of tomato soup, white wine vinegar, salt, pepper, garlic powder and sugar. Set aside.

Dice onions and mince garlic, place them into a preheated skillet with a tablespoon of olive oil. Sauté until softened. Add ground meat to the onions and garlic mixture sautéing until no longer pink. Next add in the remaining 1/2 can of tomato soup, wine if using and cooked rice. Next add 1 beaten egg, stirring all the filling until combined.

Bring a large pot of water to a boil. Cut the stem end off of the cabbage. Carefully place the head of the cabbage in the boiling water cut side up. The cabbage will float, this is perfectly fine. After 7-8 minutes remove the cabbage to a plate and carefully remove the leaves in one piece without tearing them. I usually take a few leaves off then put the head of cabbage back in the water to cook the under leaves a little bit more and repeat the process. Allow leaves to cool enough to handle.

Stuff and roll your cabbage rolls. Place 1/4 to 1/2 cup of filling in your leaves.

Fold the sides of the cabbage leaves in, then roll/fold like a burrito with both ends closed.

Place your cabbage rolls in a baking dish. I used a 1 1/2-quart baking dish.

Pour the sauce on top, cover and bake at 350 degrees for 45-55 minutes.

Once baked, allow to cool for 10-15 minutes.

Garnish with a sprinkle of parsley and cracked pepper. Enjoy!