Boil a large pot of water. Core the cabbage and carefully peel off the leaves. Boil the leaves for about 2-3 minutes until tender but still crisp. Drain and set aside.

In a large skillet over medium heat, sauté the chopped onions and minced garlic until translucent.

Add the ground beef or turkey, cooking until browned. Drain any excess fat.

Stir in the rice, 1 can of tomato sauce, onion powder, garlic powder, oregano, salt, and pepper. Mix well.

Preheat your oven to 350°F (175°C). In a large baking dish, pour a thin layer of the remaining tomato sauce on the bottom.

Take a cabbage leaf, spoon the meat mixture into it, and roll it up tightly, tucking in the sides as you go. Place the rolled cabbage seam-side down in the baking dish. Continue until all rolls are placed.

Pour the rest of the tomato sauce over the cabbage rolls. If using, sprinkle shredded cheese on top. Cover the baking dish with aluminum foil.

Bake in the preheated oven for about 45-50 minutes. Remove the foil during the last 10-15 minutes for a crispy top.

Let the casserole sit for a few minutes before garnishing with fresh parsley. Slice and serve warm!