Stuffed Cabbage Rolls

Preheat the oven to 350℉ (176℃).

Prepare the Tomato Sauce (for Cabbage Rolls): Melt the butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic; cook until translucent. Stir in the crushed tomatoes, tomato sauce, brown sugar, red wine vinegar, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally.

Cook the Rice: Cook the white rice according to the package instructions; season with salt and pepper. Fluff with a fork and keep warm covered with a lid.

Prepare the Cabbage Leaves: Boil a large pot of water. Blanch the cabbage leaves until they are pliable (3-5 minutes). Peel off 2 large leaves per portion.

Assemble the Cabbage Rolls: In a bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, salt, black pepper, half of the chopped parsley, and egg. Add 1/4 cup of the prepared tomato sauce to the meat mixture.

Take one of the blanched cabbage leaves and lay it flat on a clean work surface.

Place a portion of the meat mixture in the center of the cabbage leaf. The meat mixture should be shaped into a compact, oblong shape.

Carefully fold the sides of the cabbage leaf over the meat mixture.

Start at the bottom edge of the cabbage leaf and roll it up, enclosing the meat mixture completely. The roll should be tight, but be gentle to avoid tearing the cabbage leaf.

Repeat these steps for the remaining cabbage leaves and meat mixture, making 2 rolls for each portion.

Bake the Cabbage Rolls: Coat a baking dish with nonstick spray. Place 1/2 of the tomato sauce in the bottom of the dish. Place the cabbage rolls, seam side down, in the dish. Top with the remaining tomato sauce. Cover with foil and bake for 60 minutes.

Prepare the hard-boiled eggs: Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness.

Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.

Make the Cucumber Salad: In a bowl, combine the thinly sliced cucumber, thinly sliced red onion, white vinegar, water, sugar, salt, and pepper.

Prepare the Deviled Eggs: Slice the hard-boiled eggs in half lengthwise. Scoop out the yolks into a bowl and mash them. Mix in mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Spoon the yolk mixture back into the egg white halves; garnish with paprika.

Make the Lemon Sparkling Water: In a glass, combine sparkling water and lemon. Stir and serve over ice if desired.

Serve: Divide the stuffed cabbage rolls onto plates; top with the remaining chopped parsley. Serve the cucumber salad and deviled eggs on the side. Enjoy your meal with the lemon sparkling water!