To prepare the sauce:

1. Add oil to a medium saucepan over medium heat. Add garlic, and sauté until light brown. Add tomatoes and cook until soft, about 5 minutes. Add vinegar and sugar.
2. Bring to a simmer and cook until sauce thickens, about another 5 minutes. Season with salt and pepper, to taste. 

To prepare the cabbage rolls:

1. Add oil to a large skillet over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes. Add tomato paste, red wine, parsley and 1/2 cup of the prepared sauce. Stir to combine, and then remove from heat.
2. In a large mixing bowl, break up ground meat. Add the egg, cooked rice and sauteéd onion mixture. Toss the meat mixture with your hands, and salt and pepper to taste.
3. Salt water in a large pot, and bring to a boil. Carefully remove the core of the cabbage to produce as many whole leaves as you can. Add the cabbage leaves to the pot of boiling water until pliable, about 5 minutes.
4. Run the leaves under cool water, and arrange them on a work surface. Remove the tough center vein of each cabbage leaf. Place 1/2 cup of meat filling in the center of a cabbage leaf. Fold in the sides of the leaf, and roll from stem to top to enclose. Place rolls side-by-side and seam-side-down in rows in a casserole pan.
5. Preheat the oven to 350 degrees F.
6. Pour remaining sauce over the rolls.
7. Bake for 1 hour or until the meat is cooked through.