Remove and discard the two outermost leaves. Cut approx. 1.5cm off the bottom of the head. Into a large saucepan of boiling water, carefully place the cabbage.
Using tongs, carefully peel off outermost softened leaf as it starts to separate from the head. Set aside on a dry tea-towel. Repeat this step until you have 8 leaves.
Cut each leaf into halves, removing thick veins down the centre.
Prepare rice according to manufacturer’s instructions. Drain and rinse with cold water. Heat oil to medium in a non-stick pan, fry onion and capsicum 6-8min., until vegetables just starting to soften. Remove from heat. Stir rice, parsley, salt, and pepper, into onion and capsicum mixture. Stir through tomato sauce until well combined. Meanwhile, preheat oven to 170°C.
Place 1 Tbsp rice filling mixture near the base of each cabbage leaf. Roll firmly, folding in the sides. Arrange the cabbage rolls into an oblong baking dish, which has been lined with aluminium foil. Pour the pasta sauce over the top and bake, covered (aluminium foil works well), 30min., until heated through. Serve hot.
Leftovers stay fresh in an airtight container in the refrigerator for 2-3 days.