Cabbage:

1 head (each 2 lb/1 kg) savoy or green cabbage

Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.

Working from core end, carefully pull 12 leaves off cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan. Do not over cook cabbage.

Sauce:
2 tbsp (25 mL) butter
1 large white onion, sliced
1/4 tsp (1 mL) caraway seeds, crushed
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) packed brown_sugar
2 cans (each 28 oz/796 mL) crushed tomatoes

In large shallow Dutch oven, melt butter over medium-high heat; saute onions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden.

Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside.

Filling:
Flavoured Rice Filling:
2 tbsp (25 mL) butter
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
Pinch cayenne_pepper or hot pepper flakes
1/2 cup (125 mL) long-grain rice
1-1/4 cups (300 mL) chicken stock

In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper/flakes stirring occasionally, for about 10 minutes or until softened.

Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed.

Meat Filling:
1-1/2 lb (750 g) beef/pork/veal
2 sausage fillings (hot Italian or honey garlic)
1/2 cup (125 mL) chopped fresh parsley
1 egg, lightly beaten
3/4 tsp (4 mL) each salt and pepper

Transfer to large bowl; let cool for 5 minutes. Stir in meat, parsley, egg, salt and pepper.

Preparation for Cooking:

Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven.

Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.

Cover and bake in 325°F-350°F oven for about 2 hours or until tender.