Preheat your oven to 350°F (175°C). Core the cabbage and boil in salted water for 3-5 minutes. Remove softened leaves and let drain.

Melt a tablespoon of oil in a skillet over medium heat. Sauté one diced onion and minced garlic until translucent, about 5-7 minutes. In a bowl, combine this mixture with beef, pork, rice, eggs, parsley, salt, and pepper.

In the same skillet, add more oil if needed and sauté the second onion until golden brown, about 5 minutes. Stir in tomato sauce, crushed tomatoes, brown sugar, and vinegar. Simmer for 15-20 minutes.

Lay cabbage leaves flat and place a few tablespoons of filling near the stem end of each leaf. Roll tightly like a burrito and place seam-side down in a baking dish.

Pour tomato sauce over the rolls, cover with remaining cabbage leaves and drizzle extra sauce. Cover the dish and bake for 1 to 1.5 hours.

Let the rolls rest for a few minutes before serving.