To make stuffed cabbage, boil 8 cabbage leaves for 1 minute. In a bowl, mix 1 pound of ground beef, 2 tablespoons of parsley, 1/4 cup of chopped onion, some salt and 1 teaspoon of thyme. Add 1 minced garlic clove and 1 pinch of cayenne pepper. Divide the meat into eight portions on the leaves, fold them, transfer them to a baking dish, add 1 can of tomato sauce, and bake them at 375 degrees Fahrenheit for one hour.
Alternatively, insert a fork in the bottom of a large green cabbage, put it in boiling water for ten seconds, remove the cabbage from the water, and peel the leaves off it. In a bowl, mix 1 pound of ground beef, 1/3 cup of converted rice, 1 packet of meatloaf seasoning and 2 eggs. Line a baking dish with the smaller cabbage leaves. Put 2 tablespoons of the mixture on each large cabbage leaf, fold it, roll it up, and place it in the dish. Cover the leaves with 1 1/2 cups of chopped onions, mix 1 jar of pasta sauce and 2 cans of diced tomatoes, and pour the mixture over the onions. Cover the dish with aluminium foil, and bake it at 350 degrees F for one hour.