Mom's "Guesstimate" Cabbage Rolls

1 head green cabbage (2 lbs)
1 tbsp olive oil
1 large sweet onion, diced
1 1/2 lbs lean ground beef
2 cloves garlic, minced
2 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1 tsp each dried oregano and basil
2 tbsp chili sauce (like ketchup, not hot sauce)
3/4 cup cooked, long-grain white rice
3/4 cup cooked, long-grain brown rice
2 cups crushed tomatoes
1/4 cup red wine
2 tbsp fresh-grated Parmesan cheese
2 tbsp fresh parsley

Bring a very large pot of water to a boil.
Remove the inner core of the cabbage by cutting a deep cone shape around the outer stem end.
Gently (using two spatulas or roasting forks) lower the whole head of cabbage into the boiling water. Cook 15 minutes and remove from heat, allow to cool while preparing filling.
Heat olive oil in a large skillet over medium flame.
Add onion and cook 5 minutes, stirring.
Crumble in beef, add in garlic, paprika, pepper, salt, oregano, basil and chili sauce.
Cook, stirring, about 3-4 minutes. Beef will not be completely cooked. Drain off excess fat.
Combine cooked meat with rices in a large bowl until well blended. Set aside.
In a measuring cup or jug, combine crushed tomatoes, red wine, cheese and parsley.
Pour a thin layer of sauce in the bottom of a large, covered casserole dish or roasting pan.
Preheat oven to 350F.
Once cabbage has cooled enough to handle, remove single leaves, setting aside.
Place a heaped mound of filling inside each leaf (near the core end).
Tuck the ends of the leaf in and roll or fold it into a small parcel.
Place parcels seam side down on sauce, layering rolls with thin layers of sauce until all filling has been used.
Top the final layer of cabbage rolls with remaining sauce.
Bake, covered, for 1 hour and 20 minutes.
Store leftovers in covered plastic containers (fridge: 1 week, freezer: 2 months).

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.