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Mix the meat, cheese, ½ tsp salt, pepper, egg and bread (which you’ll dip in a little water and squeeze it dry) in a big bowl. Add the rice and mix really well.
Take the cabbage leaves and dip them in boiling water for about 15 seconds, just to soften them and make them pliable.
Evenly divide the meat into six large meatballs and place them in the center of each cabbage leaf. Fold the leaf over the meat and place them in a casserole dish, seamside down. Sprinkle with the chili powder.
Mix the tomato sauce with a cup of water and evenly pour over the stuffed cabbage.
Cover and bake in a 375 degree oven for an hour and 15 minutes.
Garnish with freshly chopped parsley and parmesan cheese and eat all of it immediately.