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1
Place the cabbage in a stockpot with enough water to cover.
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2
Add 1/4 teaspoon salt to the water and cabbage.
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3
Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
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4
Reserve 12 oz. of cabbage water.
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5
Preheat the oven to 350 degrees F (175 degrees C).
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6
Trim thick center vein off of bottom of each cabbage leaf.
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7
In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
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8
Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
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9
Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
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10
Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
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11
Layer the stuffed cabbage rolls over the cut leaves.
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12
In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
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13
Pour the tomato sauce mixture over the cabbage rolls.
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14
Cover roasting pan with aluminum foil.
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15
Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
