Tender cabbage leaves stuffed with rice, seasoned ground beef, and caramelized onions simmered in a rich tomato sauce.

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1. Bring a large pot of salted water to a boil. Add cabbage leaves in batches, cooking 3 minutes until soft. Drain and trim ribs.

2. Heat oil in a skillet or Dutch oven. Sauté onion until golden, add garlic and red pepper flakes, cook 30 seconds.

3. Transfer half the onions to a bowl. Stir in beef, rice, salt, pepper, egg, and milk until combined.

4. Lay each cabbage leaf flat, add filling, fold sides inward, and roll tightly. Place seam-side down in dish.

5. Mix remaining onions with tomato sauce, diced tomatoes, brown sugar, and vinegar. Pour over rolls, cover, and bake at 375°F for 45 minutes.

6. Remove cover, spoon sauce over rolls, and bake 15 more minutes.

7. Remove rolls. Whisk cornstarch with water, stir into sauce on stovetop until thickened. Pour over rolls and garnish with parsley.

You can boil or microwave cabbage leaves to soften before rolling.

Use quinoa instead of rice for a healthier twist.

Freeze unbaked rolls for up to 3 months for easy meal prep.