Prepare the Cabbage

1. Bring a large pot of well-salted water to a boil. Using a small knife, carefully core the cabbage. Lower the whole head into the boiling water and cook for 3–5 minutes, until the outer leaves soften and loosen.
2. Using tongs, gently remove softened leaves and set aside. Return the cabbage to the pot as needed, repeating until you have 12–14 pliable leaves. Drain and let cool. Trim the thick rib from each leaf so it rolls easily.

Make the Tomato Sauce

1. Heat olive oil in a Dutch oven or deep, oven-safe pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more.
2. Stir in the tomato paste and cook, stirring, until darkened slightly and fragrant, about 1–2 minutes. Add the crushed tomatoes, water or broth, bay leaf, salt, and pepper. If using, add Parmesan rind, wine, or oregano.
3. Bring to a gentle simmer, then reduce heat to low and keep warm while you assemble the cabbage rolls.

Prepare the Filling

1. In a large bowl, combine ground meat, uncooked rice, chopped onion, garlic, beaten egg, parsley, salt, pepper, and cheese (if using). Mix gently with your hands just until combined — do not overmix.

Assemble the Cabbage Rolls

1. Line the bottom of the pot with a few extra cabbage leaves or sliced onion.
2. Lay a cabbage leaf flat on a work surface. Place about ⅓ cup filling near the base of the leaf. Fold the sides in, then roll up snugly but not tightly. Place seam-side down in the pot. Repeat with remaining leaves, arranging rolls in a single snug layer or two.
3. Place in a dish or Dutch oven, lined with extra cabbage leaves if desired.
4. Pour sauce over rolls until mostly covered.
5. Cover tightly with lid or foil.
6. Bake 60–70 minutes, checking around 55 minutes: