To make old-fashioned cabbage rolls, place a heaping spoonful of meat filling in a cabbage leaf, and roll the leaf closed. Secure the roll with a toothpick, and place it in a baking pan. Cover the rolls with sauce, and bake at 375 degrees Fahrenheit for 50 to 60 minutes.
Start making old-fashioned cabbage rolls by cooking 1/2 cup of rice and setting it aside. In a large pot or Dutch oven, heat enough water to cover a head of cabbage. Bring the water to a boil, and immerse the cabbage in it until the outer leaves are easily removed, about three minutes. Repeat the process until the 16 biggest leaves have been removed.
In a large mixing bowl, beat two eggs and combine them with 1 pound of ground beef, rice, 1/3 cup of onion, 1/2 teaspoon of salt, and 1/4 teaspoon each of pepper and dried oregano. Mix well, and spoon 3 tablespoons of the mixture into the center of each cabbage leaf. Roll the leaf and tuck in the edges to completely enclose the filling. Secure with a toothpick, if necessary.
Place the rolls seam side down in a lightly greased baking dish, cover them with one 15-ounce can of tomato sauce, and top them with 3/4 cup of grated Parmesan cheese, if desired. Cover with foil, and bake for 50 to 60 minutes or until the edges bubble at 375 degrees Fahrenheit.