Preheat oven to 350 degrees.

Bring a large pot of water to a boil on high heat and add cabbage leaves. Leave cabbage in the pot for 2-3 minutes. Drain and set aside in one layer.

Heat a large skillet over medium heat. Add olive oil and heat until warm. Add onion and sauté until tender and translucent, about 5-7 minutes.

Add the meat, salt, and pepper to the skillet and stir, breaking up meat into smaller pieces with a wooden spoon or turner. Saute the meat until cooked through and sizzling, about 8-10 minutes.

Add the garlic and sauté until fragrant, about 60 seconds. Drain excess oil, if necessary. Add ¾ cup of marinara sauce, 3 Tablespoons grated cheese, rice and parsley and stir to combine well.

Spread ¼ cup marinara sauce on the bottom of the baking dish. Cover the bottom with cabbage leaves. Spread half the meat mixture evenly over the cabbage leaves.

Place another layer of cabbage leaves over the meat mixture. Spread remaining meat mixture over the second layer of cabbage leaves. Top with another layer of cabbage leaves. Cover the top layer of cabbage with remaining ¼ cup sauce, or more if desired. Sprinkle with 2 Tablespoons grated cheese. Bake uncovered for 25-30 minutes or until casserole is bubbling on the sides.