To Make the Tomato Sauce:

1. Start by melting 2 tablespoons of butter in a pot over medium heat.
2. Add 1/2 cup of finely chopped onion and sauté until it turns translucent.
3. Stir in 1 teaspoon of minced garlic, followed by the 28 oz. can of crushed tomatoes and the 15 oz. can of tomato sauce. Season with salt and pepper to taste.
4. Incorporate 2 tablespoons of brown sugar and 1 tablespoon of red wine vinegar into the mixture, then bring it to a simmer. Let it cook for 10 to 15 minutes, stirring occasionally.

To Make the Cabbage Rolls:

1. Bring a large pot of salted water to a boil. Carefully remove the core from the head of cabbage and gently place the cabbage in the boiling water. Boil for about 5 minutes or until the leaves are tender.
2. Remove the cabbage from the water and let it cool slightly. Carefully peel off 8 to 10 outer leaves, ensuring they remain intact.
3. In a large bowl, combine 1 lb of ground beef, 1 cup of cooked rice, 1/2 cup of finely chopped onion, 1 teaspoon of minced garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 cup of chopped parsley (reserve some for garnish). Add 1 egg and mix until well combined.
4. Place about 1/4 cup of the meat mixture on each cabbage leaf and fold in the sides, rolling it up tightly to secure the filling.
5. Preheat your oven to 350°F (175°C).
6. Spray a baking dish with cooking spray. Spread a thin layer of the prepared tomato sauce on the bottom of the dish. Arrange the cabbage rolls seam side down in the dish, then cover with the remaining tomato sauce.
7. Cover the baking dish with foil and bake for 1 hour. Remove the foil during the last 15 minutes of baking to allow the tops to brown slightly.