Ukrainian Stuffed Cabbage Rolls

Begin by submerging the cabbage in a large stockpot, filling it with sufficient water to completely cover the vegetables. Add 1/4 teaspoon of salt and heat the mixture over medium-high heat, causing it to reach a rolling boil. Periodically turn the cabbage to ensure even cooking and transfer any leaves that detach from the rest of the cabbage into a strainer, allowing it to drain and cool. Continue boiling until all leaves have cooked, approximately 15 minutes. Set aside 1 1/2 cups of the cabbage's cooking water for later use. Remove any tough, thick center ribs from large cabbage leaves using a sharp knife.

Next, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a large bowl, combine ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper until the ingredients are well mixed. Lay a single cabbage leaf flat on a surface; place 1 heaping tablespoon of the filling mixture at the base of the leaf. Fold the bottom edge of the leaf over the filling, then roll up the cabbage leaf to form a compact package. Repeat this process with the remaining large cabbage leaves and filling.

Cut any leftover cabbage leaves into smaller pieces and place them at the bottom of a roasting pan. Arrange the stuffed cabbage rolls on top, layer by layer. Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour the mixture over the cabbage rolls. Cover the roasting pan with aluminum foil.

Bake the stuffed cabbage rolls in the preheated oven for 2 1/2 hours, or until the filling is cooked through and the sauce has thickened. Every hour, baste the cabbage rolls with the reserved cooking water to keep them moist and promote even cooking.