Bring a large pot of salted water to a boil, core the cabbage, and boil for 5-7 minutes until leaves are tender.

Partially cook the white rice by boiling for about 7 minutes, then drain and cool.

In a bowl, combine ground meat, rice, onion, garlic, egg, parsley, and seasonings. Mix gently until combined.

Stuff each softened cabbage leaf with 2-3 tablespoons of filling and roll tightly.

Heat oil or butter in a skillet, sauté garlic, then add crushed tomatoes, tomato paste, sugar, and seasoning. Simmer for 10 minutes.

Spread sauce in a pot, arrange rolls seam-side down, cover with remaining sauce.

Cook covered: bake at 350°F for 1.5-2 hours, or simmer on stovetop for 1.5 hours, or slow cook for 6-7 hours on low.

Garnish with parsley or dill and serve warm.