Preheat the oven to 350F degrees.
Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable. Remove from water and peel off 12 large leaves. When the leaves are cooled, cut a v-shaped notch at the base of each to remove the thick rib of the cabbage. Set the cabbage aside.
In a large mixing bowl, combine the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of the fresh parsley, and the egg.
Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat then place in the prepared baking dish. Repeat with remaining meat and cabbage leaves.
Top the cabbage rolls in the pan with the remaining sauce. Cover the pan with foil and bake at 350F for 70-90 minutes, or until the cabbage is fork-tender and the meat is cooked through.
Sprinkle the cabbage rolls with the remaining parsley and serve hot with mashed potatoes.