Freeze the whole head of cabbage for 24 hours, then thaw for 2 hours or until the outer leaves are easy to peel.

Preheat oven to 350ºF and grease a 9x13-inch baking dish.

Sauté red onion and garlic in a skillet over medium-high heat for 6–8 minutes.

Add crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Bring to a simmer, season with salt and pepper, then remove from heat.

In a bowl, combine cooked rice, ground turkey, Italian sausage, egg, breadcrumbs, salt, and pepper. Mix until combined.

Place a cabbage leaf flat. Scoop filling onto the base of the leaf, fold in the sides, and roll up tightly. Repeat with remaining ingredients.

Pour half the sauce into the bottom of the baking dish. Arrange cabbage rolls on top. Pour the remaining sauce over the rolls.

Cover and bake for 45–50 minutes, or until meat is tender and cooked through. Garnish with parsley and serve.