Step 1: Prepare the Cabbage

1. Bring 4 quarts of salted water to a boil in a large pot.
2. Core the cabbage by cutting a deep circle around the base to help loosen the leaves.
3. Place the cabbage head into the boiling water and cook for 10 minutes.
4. Transfer to a colander and let it cool.
5. Once cool, peel off 12 outer leaves carefully.
6. Trim the thick ribs from the base of each leaf in an upside-down “V” shape to make rolling easier.

Step 2: Cook the Rice

1. In the same boiling water, add the uncooked rice.
2. Cook for 6-7 minutes until al dente.
3. Drain the rice in a sieve, rinse under cold water, and let it cool.

Step 3: Make the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add the chopped onion and cook for 3-4 minutes until softened.
3. Transfer half of the onion to a large mixing bowl.
4. In the mixing bowl, add:
   • Italian sausage
   • Ground beef
   • Cooked rice
   • Parmesan cheese
   • Water
   • Chopped parsley
   • Black pepper
5. Mix until well combined.
6. Divide the mixture into 12 equal portions.

Step 4: Assemble the Rolls

1. Lay a cabbage leaf flat and place a portion of filling in the center.
2. Fold the bottom flaps over the filling.
3. Fold in the sides, then roll tightly from the bottom up.
4. Place seam-side down in a greased 13×9-inch baking dish.

Step 5: Make the Sauce

1. In the same skillet used for onions, add:
   • Crushed tomatoes
   • Water
   • Tomato paste
   • Calabrian chili paste
   • Garlic
   • Italian seasoning
   • Salt and black pepper
2. Simmer for 5 minutes, stirring occasionally.

Step 6: Bake the Cabbage Rolls

1. Pour the tomato sauce over the cabbage rolls.
2. Cover the dish tightly with foil.
3. Bake at 350°F for 1 hour – 1 hour 15 minutes, until the filling reaches 165°F.
4. Remove from the oven and let rest for 5 minutes.
5. Garnish with fresh parsley and serve warm.