Instructions:
- Preheat oven to 350°F (175°C).
- Boil a large pot of water and add the whole head of cabbage. Cook for 3 to 5 minutes, or until the leaves are soft and pliable.
- Remove the cabbage from the water and carefully separate the leaves.
- In a large bowl, mix together the ground beef, cooked rice, onion, egg, salt, and pepper.
- Place about 1/4 cup of the beef mixture in the center of each cabbage leaf. Roll up the leaf, tucking in the sides, to enclose the filling.
- Arrange the rolls, seam-side down, in a large baking dish.
- In a separate bowl, mix together the crushed tomatoes, brown sugar, and white vinegar. Pour the sauce over the cabbage rolls.
- Cover the dish with aluminum foil and bake for 1 hour.
- Remove the foil and bake for an additional 15 to 20 minutes, or until the sauce is bubbly and the cabbage is tender.
