Preheat oven to 350°F.

In a large skillet over medium heat, brown the ground beef and onion. (Use 1 tablespoon of oil in the pan if the ground beef is lean.) Drain any excess grease.

Add 1 teaspoon salt, ½ teaspoon pepper, minced garlic, and Italian seasoning to the meat mixture and saute 1-2 minutes longer.

Add in the tomato sauce and diced tomatoes. Bring to a low boil. Reduce heat and simmer several minutes to reduce liquid and thicken sauce. Remove from heat and stir in the cooked rice.

Meanwhile, in a separate skillet or Dutch oven (some depth to the pan is best to accommodate the volume of the fresh cabbage), drizzle another tablespoon of olive oil. Heat over medium heat, adding the chopped cabbage, and sauteing for several minutes until cabbage has just wilted. Season with remaining salt and pepper. Remove from heat.

In a 9x13 casserole dish, layer ½ of the cabbage, then ½ of the meat mixture. Repeat the layers and top with grated cheese.

Bake cabbage roll casserole for 20-30 minutes, until casserole is hot and the cheese has melted.

Garnish with chopped parsley.