Preheat the oven to 350F degrees;
In a large pot boil water and place the whole head of cabbage into it;
Boil the cabbage for about 20 minutes; if the entire cabbage Italian with water, rotate it during boiling;
In a frying pan sautéed onions with one tablespoon of oil until translucent, about 3-5 minutes;
In a separate pot, boil rice according to instructions; cold down when cooked;
In a big bowl add rice and season generously with salt and pepper (or vegetable powder stock), add meat, saute onions and mix together;
Once cabbage leaves are pretty soft, remove cabbage from boiling water and let it cool down;
Using a paring knife remove the core from the cabbage;
Save the outer leaves and place them at the bottom of the Dutch Oven or the oven safe dish/pot;
Take off one leaf at the time and place 2-4 tablespoons of filling in the middle depending on the size of the leaf;
Fold side parts of the leaf inwards and then bottom to the top (use the same technique as you would do for wraps);
Continue with the remaining leaves until all filing is used;
Stack up the cabbage rolls in an oven-proof dish;
Add water or stock, cover and cook for 1.5 hrs in 350F degree oven;
Serve hot with tomato sauce and sprinkle with Italian parsley.