Incorporate the shredded Parmesan cheese, allowing it to blend smoothly into the sauce as it melts.

Carefully peel 18 large leaves from the cabbage head and blanch them in boiling water for about 2-3 minutes, or until they are soft enough to roll.

Set aside and save ½ cup of the water for later use.

Chop a few extra cabbage leaves to layer at the bottom and top of the dish.

In a large mixing bowl, combine the cooked rice, ground beef, Worcestershire sauce, egg, minced onion, parsley, garlic, salt, pepper, dried dill, onion powder, and optional chili flakes.

Mix everything together thoroughly.

Lay each cabbage leaf on a flat surface and spoon about 2-3 tablespoons of the beef mixture into the center.

Fold in the sides and roll up tightly, tucking in the edges to seal.

Preheat your oven to 350°F (175°C).

Spread a layer of chopped cabbage leaves on the bottom of a large baking dish.

Arrange the cabbage rolls seam-side down in the dish, in a single layer.

Pour half of the tomato sauce over the rolls.

Cover the dish with foil and bake for 1 hour.

After an hour, remove the foil and pour the remaining tomato sauce over the rolls.

Add the reserved ½ cup of cabbage water to the dish to keep the rolls moist.

Return to the oven, uncovered, and bake for an additional 30 minutes.

Remove from the oven and let the cabbage rolls rest for 10 minutes before serving.