Stuffed Cabbage (Polish Golabki)

1 whole white cabbage
2 tablespoons butter
1/2 pound ground pork
1/2 pound ground beef
Salt Freshly ground black pepper
1 cup chopped onions
2 cups cooked, long-grain white rice
1 egg
1 teaspoon finely chopped parsley leaves
1/2 cup water
For the sauce:
2 tablespoons butter
2 tablespoons flour
1 cup peeled, seeded and chopped tomatoes
2 T tomato paste
1 teaspoon chopped garlic
Pinch of sugar
Salt Freshly ground black pepper
1 cup chicken stock

Cut the cabbage in half lengthwise and remove the core. Peel a couple of the outer leaves away from the cabbage halves and discard. Bring a pot of salted water to a boil. Add the cabbage and cook for 20 minutes or until tender. Remove from the water and cool completely. Carefully divide into individual leaves. Set aside. In a large saute pan, over medium heat, melt the butter. Add the meat. Season with salt and pepper. Brown the meat for 5 minutes. Add the onions. Season with salt and pepper. Continue to cook for about five minutes, or until the onions are translucent. Remove from the heat and turn into a mixing bowl. Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt and pepper. Preheat the oven to 375 degrees F. Place 1/4 cup of the meat and rice mixture in the center of each cabbage leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the water and cover with foil. Bake for 30 minutes.

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 4 minutes. Stir in the tomatoes, tomato paste, garlic and sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the stock. Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon. To serve, spoon the sauce over the stuffed cabbage.