Cut the bottom off of your cabbage. Place your head of cabbage in a pot and completely submerge with water. Boil for 5-6 minutes, or until leaves are soft and malleable.
Add garlic, onion, and olive oil to a pan. Sauté until translucent.
Add ground beef, ground pork, tomato paste, egg, rice, diced parsley, Italian seasoning, salt, pepper, and red pepper flakes to a large bowl. Add your cooked garlic and onion. Mix with your hands until the rice and seasoning are distributed throughout.
Cut the stem off of your cabbage leaves. Lay out and allow to cool.
Separate your meat and rice mixture into 10 equal portions. Take each portion and roll in a cabbage leaf.
Place your cabbage rolls into a casserole dish.
Preheat oven to 350 degrees.
Add garlic, onion, and olive oil to a pan. Sauté until translucent. Add tomato paste and crushed tomatoes, and allow to simmer over medium heat.
Add fresh parsley, red pepper flakes, sugar, glug of white wine vinegar, and salt and pepper.
Allow to simmer for 10 minutes, then pour over assembled cabbage rolls.
Cook tented with foil at 350 degrees for 1 hour, 30 minutes.
Serve and enjoy!
I prefer to have cabbage rolls served with perogi, polish sausage, sour cream, and hot mustard!