Dice the onions and sauté with the minced garlic and olive oil until tender and translucent.
Sauce
Combine the canned tomatoes, brown sugar, garlic powder, salt, pepper, and 1/4 of the sautéed onions and garlic in a blender and puree until smooth.
Filling
Combine the cooked rice, remaining onions and garlic, pork sausage, ground beef, black pepper, egg, and 1/4 of the tomato sauce. Stir until well combined and set aside until cabbage is ready.
Stuffing the Cabbage
Core the cabbage and place cored side down on a plate. Microwave for 5 minutes. Peel off outer leaves that have softened and microwave remaining head, repeating 5 minute microwaving until all cabbage leaves have been softened. Reserve the largest outer leaves, enough to cover your casserole dishes.
Grease 2 13x9 casserole baking dishes with butter. Pour about a 1/4 of the sauce into each dish, reserving the rest of the sauce for the top.
Cut larger cabbage leaves into smaller slices (5x8-10 inch pieces work well). Spoon about 2 tablespoons of filling into the cabbage leaf. Roll cabbage around filling, tucking the ends in as if you were wrapping a burrito. Place rolls tightly together on top of sauce in casserole dishes. Continue rolling until all filling is used up.
Cover the cabbage rolls with remaining sauce. Place reserved large cabbage leaves on top of the sauce. This will help to keep the golabki moist as they bake.
Bake at 325F for 1-1.5 hours or until internal temperature reaches 165F and sauce is hot and bubbly. Remove and discard top cabbage leaves, serve, and enjoy!
Notes
Total Recipe Cost: $12.44Recipe Cost Per Serving: $1.24