1For the filling, in a large saucepan, heat olive oil and sauté onion and garlic.
2Add ground beef and ground pork, season with salt and pepper, and fry until the meat is cooked.
3Remove from heat and add parsley, vinegar and sugar.
4Mix well and set aside.
5For the sauce, in a skillet, heat olive oil and sauté chopped onion for 2-3 minutes without letting it brown.
6Add blended tomatoes, tomato paste, wine, thyme and sugar.
7Stir well and cook for about 10 minutes. Set aside.
8With a sharp knife, remove cabbage stem and central vein and separate the leaves.
9Blanch cabbage leaves in a large pan of boiling, salted water and cook for 1-2 minutes until softened.
11Repeat steps until all the leaves are blanched and ready to use.
12Preheat oven to 180°C (approximately 350°F).
13Arrange leaves in a baking dish and fill with meat mixture.
14Fold leaves over filling and roll into a packet.
15Seal rolls and secure rolls with toothpicks.
16Pour sauce over rolls and tops rolls with small pieces of margarine.
17Cover with aluminum foil and bake in preheated oven for about 40 minutes or until the rolls are tender.