Season the brisket with salt and pepper. Add to the pot fat side down.

Heat 1 tablespoon of olive oil in a Dutch oven.

Lower the heat, cover, and cook until tender.

Remove the brisket and set aside to cool completely.

Reserve the drippings in the pot.

Peel & dice the onions.

Add 1 tablespoon of butter and 1 tablespoon olive oil to a skillet.

Add the onions and cook until transparent.

Season with sugar, salt and pepper. Cook until caramelized.

Transfer the onions to a bowl.

Use a food processor to chop the cooked brisket.

Mix the chopped brisket and chopped parsley with the caramelized onions.

Bring a separate large pot of salted water to boil.

Remove the stem from the cabbage.

Blanch the stemless cabbage in the boiling water for 5 minutes.

Drain, rinse with cold water, Pat dry.

Gently pull the leaves off the cabbage. Flatten them out on your workspace.

Preheat the oven to 350 degrees F. Grease a casserole dish.

Place two of the flattened cabbage leaves on top of one another.

On the bottom of the leaf where it would meet the stem, add 3-4 tablespoons of the brisket mixture.

Fold the sides of the leaves inwards just enough to create straight edges.

Then from the filling end, roll the leaves up tightly around the brisket mixture.

Repeat with the remaining cabbage leaves and the rest of the prepared filling

Heat the brisket drippings.

Whisk in the wine and vegetable broth.

Whisk in the cornstarch.

Pour the mixture over the top of the cabbage rolls.

Place in oven and bake for 25 minutes.

Remove from oven, transfer to a platter and serve.