Polish Cabbage Rolls (Golumpki)

Ingredients

• 1 tablespoon brown sugar 
• 1 pound bulk turkey sausage italian
• 28 ounce canned tomatoes crushed undrained canned
• 1 tablespoon canola oil 
• 0.7 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 1 large eggs lightly beaten
• 3 tablespoons parsley fresh chopped
• 3  garlic cloves minced
• 0.8 teaspoon ground pepper black divided
• 1 pound ground beef 93% lean
• 1.5 cups lower-sodium chicken broth fat-free
• 18 large cabbage leaves green
• 2.3 cups onion finely chopped
• 1.3 cups rice medium-grain uncooked
• 0.1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Heat a large Dutch oven over medium heat.
3. Add oil to pan; swirl to coat.
4. Add onion, carrot, and celery; saut 6 minutes.
5. Add rice and garlic; cook 3 minutes, stirring to coat rice with oil. Spoon rice mixture into a large bowl; crumble sausage and beef into bowl.
6. Add parsley, 1/2 teaspoon pepper, and egg; stir well.
7. Steam cabbage leaves, covered, 6 to 8 minutes or until tender and pliable.
8. Remove cabbage from steamer.
9. Let cool slightly.
10. Working with 1 cabbage leaf at a time, place about 1/2 cup meat mixture in center of leaf. Fold in edges of leaf; roll up. Repeat procedure with remaining cabbage leaves and meat mixture to form 18 cabbage rolls; set aside.
11. Combine crushed tomatoes, broth, brown sugar, salt, and remaining 1/4 teaspoon pepper in Dutch oven; bring to a simmer over medium, and cook 15 minutes, stirring occasionally.
12. Remove from heat.
13. Add cabbage rolls to pan, nestling them into sauce and spoon sauce over rolls. Cover pan with lid, and bake at 350 for 1 1/2 to 2 hours or until rice is tender and meat mixture is no longer pink.
14. Serve sauce over cabbage rolls.