Preparing the Cabbage -

1. Fill a large soup pot with water and bring to boil. Add ½ tsp salt and 2 tbsp vinegar. (Vinegar helps alleviate some of that boiled cabbage smell.)
2. Peel and discard 2 outer leaves from the cabbage. Use a knife to cut out the cabbage core. Place the cabbage in boiling water core side down and cook for 7 minutes, flip cabbage over and continue to cook for another 7 minutes.
3. Remove the cabbage from the pot and slowly remove the outer leaves and transfer to a platter to cool. If the inner leaves are still hard, return the cabbage to the pot of boiling water and cook for a few more minutes until the leaves are soft enough to roll.

Filling -

1. In a large bowl, combine meats, onion, garlic, rice, shredded carrots, parmesan cheese, paprika, parsley, ketchup, worcestershire sauce, salt, pepper and beaten egg.
2. Fill each cabbage leaf, core side closest to you with 3-4 tbsp meat mixture. Roll the leaf like a burrito and tuck in the sides as you continue to roll it, leaving it seam side down.

Tomato Sauce -

1. Cook the onions in a little olive oil until they start to soften then add the garlic and sauté for just 1 minute, until fragrant. Add remaining ingredients, cover and simmer for 30 minutes. 

Baking -

1. Preheat oven to 190C/375F.
2. Spread a little tomato sauce over the base of a baking dish. Place the cabbage rolls on top next to each other and top with remaining sauce. Cover with foil and bake for 60-90 minutes or until cabbage is tender.
3. Remove from oven and leave to rest covered for 10 minutes. Sprinkle with remaining fresh parsley and serve.

4. Enjoy!