Place the olive oil in a large saucepan on medium heat. Once the oil is hot, add the onion. Cook for 2-3 minutes, or until it becomes translucent.

Cook the garlic for 30 seconds.

Mix together the tomato sauce, tomato paste and crushed tomatoes. Add the Italian herbs, salt, brown sugar and Worcestershire. Bring to a boil.

Cook for about 10-15 minutes, stirring every now and again.

Bring a large pot to boil in the meantime.

Preheat oven to 350°F

Place the cabbage head into boiling water. Cook for approximately 4-5 minutes, or until the leaves become soft.

Take 12 large leaves out of water and remove them.

Mix together the ground beef, rice and onion powder until well combined. Add the Worcestershire sauce, paprika or Italian herbs, 2 tablespoons fresh parsley, the egg, and mix in the egg.

Mix 1/2 cup of the tomato sauce in a bowl. Stir to combine.

Place each cabbage leaf on a flat surface. Then, using a small knife, cut a V-shaped hole to remove the thick portion of the cabbage rib.

Make 1/3 cup of the meat mixture, shape it into a log and place it in the middle of a cabbage leaf. The cabbage leaf should be rolled around the meat mixture. Continue with the remaining meat and cabbage leaves.

Spray a 9x13 inch pan with cooking spray. Spread half the tomato sauce on the bottom. Place the cabbage rolls seam-side down in the baking dish. Finish by topping with the remaining sauce.

Protect with foil

Bake for 70 to 90 minutes, or until the cabbage is tender.

Sprinkle the rest of the parsley on top and serve.