Directions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bring a large pot of salted water to a boil, and have a large bowl of cold water prepared and ready. Working in batches, blanch the cabbage leaves for about 3 minutes, or until tender. Remove the leaves from the boiling water and immediately submerge in the bowl of cold water to stop the cooking process. Once cooled, remove from the cold water and let drain completely. Remove any firmer cabbage stems by cutting a v-shape at the base of each leaf, making sure to have the point of the “v” point away from the base. Set the cooked cabbage aside.
In a separate large bowl, make the sweet and sour tomato sauce by combining the crushed tomatoes, ground cinnamon, brown sugar, balsamic vinegar and water. Stir until mixed.
Pour ¼ of the sauce in the bottom of a 9-inch-by-13-inch baking dish, and set aside.
In another large bowl, combine the ground pork, ground beef, rinsed jasmine rice, parsley, onion, garlic, egg, black pepper and salt. Mix until well combined.
In a large bowl, combine ground beef, pork, onion, garlic, parsley, salt, pepper, egg and rinsed riceTipHero
Place the prepared cabbage leaves on a work surface.
Scoop out approximately 2 tablespoons of the meat mixture, and roll it into an oval cigar shape between the palms of your hands. Place the meat oval horizontally on a cabbage leaf near the base, just above the “v” cut. Fold the sides of the cabbage leaf over the meat and roll like a burrito. Place in the prepared baking dish, seam side down.
Place meat horizontally on the cabbage leaf near the baseTipHero
Repeat with the remaining meat mixture and cabbage leaves, placing cabbage rolls snugly next to one another in the baking dish.