1. Begin by bringing a large pot of water to a boil. Carefully add the cabbage leaves and cook for 2-3 minutes, until they are softened. Drain the leaves and set them aside.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened. Stir in the garlic, tomato paste, crushed tomatoes, balsamic vinegar, brown sugar, oregano, salt, and pepper. Simmer the sauce for 15 minutes, allowing the flavors to meld together.

3. In a large bowl, combine the ground beef, rice, breadcrumbs, onion, parsley, salt, and pepper. Mix the ingredients until they are just combined, being careful not to overmix.

4. Place about 2 tablespoon of the filling into the center of each cabbage leaf. Tightly roll the leaf around the filling, folding in the sides to secure the roll.

5. Spread a thin layer of the prepared sauce in the bottom of a baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top of the rolls.

6. Cover the baking dish with foil and bake the Stuffed Cabbage Rolls at 375°F for 1 hour, or until the cabbage is tender and the filling is cooked through.

7. Once the Stuffed Cabbage Rolls are baked, remove them from the oven and garnish with fresh parsley. Serve the rolls warm.