• Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Set aside.

Cabbage

• Fill a large pot about halfway full of water. Bring to a boil. Once boiling, carefully add the whole head of cabbage. (I like to use tongs.) Cover and reduce heat to medium-low. Cook for 7-10 minutes, or until the cabbage has softened.
• Drain. Then, using tongs, carefully remove the cabbage from the pot. Let it cool slightly before removing the outer leaves.
• When cool enough, gently remove the outer leaves from the cabbage, cutting out the rough center vein near the base of each leaf. You will need a total of 12 large leaves for this recipe. (If you are using a smaller cabbage, you may need to put smaller leaves together to make one larger one.) Set aside.

Sauce

• To a large bowl, add the tomato sauce, tomato soup, paprika, oregano, salt, pepper, and crushed red pepper. Mix well and set aside.

Filling

• To a separate bowl, add Italian sausage, ground beef, rice, onion, garlic, egg, and ½ cup of the sauce mixture. Mix well and set aside.

Assembly

• Spread 1⁄2 cup of the sauce mixture into the bottom of the baking dish. Set aside.
• Place one softened cabbage leaf on a clean work surface. Top with ½ cup of the meat mixture. Then, fold the sides in towards the center and tightly roll until you have no loose edges. Place into the baking dish, seam side down, nestling it into the sauce. Repeat with the remaining cabbage leaves and filling.
• Pour the remaining sauce evenly over the cabbage rolls.
• Cover with aluminum foil and bake for 1 hour, or until the internal temperature of the cabbage rolls reads 145°F on a meat thermometer.
• Remove the foil and baste the cabbage rolls with the sauce. Bake, uncovered, for an additional 10-12 minutes.
• Garnish with parsley. Serve warm.