Place a large pot over medium heat and add olive oil. Add the onion once the oil is hot and cook for 2-3 minutes or until translucent.

Add the garlic and cook for 30 seconds.

Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Stir and bring to a simmer.

Cook for 10-15 minutes, stirring from time to time.

In the meantime, bring a large pot of water to a boil.

Preheat oven to 350 degrees F.

Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.

Remove from water and peel 12 large leaves.

In a large bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, two tablespoons of fresh parsley, and the egg until combined.

Add ½ cup of the prepared tomato sauce to the bowl and stir to combine.

Lay each cabbage leaf on a flat surface, and using a small knife, cut a V-shaped notch to remove the cabbage rib's thick part.

Take ⅓ of a cup of the meat mixture and shape it into a log. Place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with the remaining meat and cabbage leaves.

Coat a 9x13-inch pan with cooking spray. Pour half of the tomato sauce on the bottom, and arrange the cabbage rolls seam-side down in the baking dish. Top with the remaining sauce.

Cover with foil. Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.

Sprinkle with the remaining parsley and serve.