Boil water in a large pot. Blanch about ten cabbage leaves for 2 minutes until pliable.

In a bowl, mix the ground meat, cooked rice, chopped onion, minced garlic, salt, and pepper until well combined.

Lay each cabbage leaf flat, place 2 tablespoons of filling at the base, fold in sides, and roll tightly.

For the sauce, combine tomato sauce and brown sugar in a saucepan; simmer until blended.

Preheat oven to 350°F (175°C). Pour half the sauce over rolls in a baking dish; cover with foil and bake for one hour.

Serve drizzled with remaining sauce and garnish with fresh parsley.