For the Tomato Sauce:

1. Heat oil: Warm olive oil in a pan over medium-high heat.

2. Cook the onion: Add diced onion and cook for 2-3 minutes, until soft and translucent.

3. Add garlic and seasoning: Stir in minced garlic and crushed red pepper; cook for 1 more minute.

4. Add tomatoes and sauce: Mix in fire-roasted tomatoes, tomato sauce, salt, and pepper. Cook for 5 minutes.

5. Add sugar and vinegar: Stir in brown sugar and vinegar, bring to a simmer, and cook for 15 minutes.

For the Cabbage Rolls:

1. Prepare the cabbage: Bring a large pot of water to a simmer. Carefully lower the cabbage head into the water and cook for 7-8 minutes, until the leaves soften.

2. Peel the leaves: Remove cabbage from the water, let it cool, then peel off 12 leaves.

3. Prepare the filling: In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, salt, pepper, Italian seasoning, parsley, and eggs. Mix well.

4. Shape the rolls: Lay cabbage leaves flat, cut off the thick stem portion, and place a portion of the meat mixture in the center. Roll up the leaves, folding in the sides.

5. Prepare the pan: Pour half of the tomato sauce into a 9×13-inch baking dish.

6. Arrange the rolls: Place the cabbage rolls seam side down in the pan.

7. Top with sauce: Pour the remaining tomato sauce over the rolls, ensuring they are well-covered.

8. Cover and bake: Cover with aluminum foil and bake at 350°F (175°C) for 60 minutes, until the cabbage is tender and the filling is cooked.

Serving:

Once baked, let the cabbage rolls cool slightly before serving. Serve hot with a side of crusty bread or mashed potatoes for a hearty meal.