1. Prepare the cabbage leaves by bringing a large pot of water to a boil. Gently add the cabbage leaves and cook for 2-3 minutes until they have softened slightly. Drain the leaves and set them aside.

2. In a large skillet, heat the olive oil over medium heat. Sauté the onion until it’s softened, then stir in the garlic. Add the tomato paste, crushed tomatoes, balsamic vinegar, brown sugar, oregano, salt, and pepper. Allow the sauce to simmer for 15 minutes.

3. In a large bowl, combine the ground beef, uncooked rice, breadcrumbs, chopped onion, parsley, salt, and pepper. Gently mix until just combined.

4. Place about 2 tablespoon of the filling into the center of each cabbage leaf. Roll the leaf around the filling, tucking in the sides to secure the roll. Arrange the filled rolls seam-side down in a baking dish and cover with the prepared tomato sauce.

5. Preheat your oven to 375°F. Cover the baking dish with foil and bake for 1 hour. Remove the foil during the last 10 minutes of baking to allow the tops to brown slightly.

6. Once out of the oven, garnish with fresh parsley and serve hot.