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1
For the filling, in a large saucepan, heat olive oil and saute onion and garlic.
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2
Add ground beef and ground pork, season with salt and pepper, and fry until the meat is cooked.
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3
Remove from heat and add parsley, vinegar and sugar.
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4
Mix well and set aside.
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5
For the sauce, in a skillet, heat olive oil and saute chopped onion for 2-3 minutes without letting it brown.
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6
Add blended tomatoes, tomato paste, wine, thyme and sugar.
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7
Stir well and cook for about 10 minutes. Set aside.
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8
With a sharp knife, remove cabbage stem and central vein and separate the leaves.
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9
Blanch cabbage leaves in a large pan of boiling, salted water and cook for 1-2 minutes until softened.
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10
Drain well.
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11
Repeat steps until all the leaves are blanched and ready to use.
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12
Preheat oven to 180u00b0C (approximately 350u00b0F).
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13
Arrange leaves in a baking dish and fill with meat mixture.
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14
Fold leaves over filling and roll into a packet.
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15
Seal rolls and secure rolls with toothpicks.
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16
Pour sauce over rolls and tops rolls with small pieces of margarine.
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17
Cover with aluminum foil and bake in preheated oven for about 40 minutes or until the rolls are tender.
