Blanch the Cabbage: Bring a large pot of salted water to a boil. Cut out the hard center core from the bottom of the cabbage head. Submerge the whole cabbage in boiling water for 5 to 8 minutes until the outer leaves soften. Carefully peel off 12 large outer leaves and lay them flat on paper towels to drain. 🥬
Prep the Leaves: Use a knife to slice off the thickest ridge of the stem on the back of each leaf so it rolls easily. 🔪
Make the Filling: In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, Italian seasoning, salt, and pepper. Mix gently with your hands until well combined. 🥣
Mix the Sauce: In a separate bowl, whisk together tomato sauce, crushed tomatoes, brown sugar, lemon juice, and garlic powder. Spread 1 cup of this sauce across the bottom of a $9 \times 13$-inch baking dish. 🍅
Fill & Roll: Place about 1/3 cup of meat filling onto the stem end of each cabbage leaf. Fold the sides inward over the filling, then roll up tightly envelope-style. Place seam-side down in the prepared baking dish. 🥬
Bake to Tender Perfection: Pour the remaining tomato sauce evenly over the top of all cabbage rolls. Cover tightly with aluminum foil and bake at 350°F (175°C) for 1 hour and 15 minutes until the cabbage is tender and meat is cooked through! ⏲️
Garnish & Serve: Garnish with fresh chopped parsley or a dollop of sour cream and serve warm! 🍽️✨
