Cook your rice to the instructions provided on the box and set aside.

Preheat oven to 350F

In a large pot filled with water over medium-high heat, bring to a boil. Once the water is boiling add the whole head of cabbage. and boil it for about 10 minutes on each side.

While the cabbage is boiling, in a large skillet over medium high heat, brown the meat, garlic and onions and drain.

In that same skillet add the rice, egg, parsley, gops, chili flakes, and about 2-3 cups of tomato sauce. lastly add the Parmigiana and mix well to combine.

Remove the cabbage out of the boiling water and let it cool enough to handle.

Take off the leaves that are soft and ready, once you get closer towards the middle the leaves will be harder, you can add the cabbage back to the water and cook for a little bit longer.

In a baking dish or roasting pan. place some cabbage leaves to line the bottom. (so they rolls don’t stick)

In a cabbage leave, put about 2 tablespoons or so of the mixture and a slice of gorgonzola cheese and fold over the end, then fold the sides in and roll up like an egg roll, then place in the baking dish seem side down.

Repeat this for all of the leaves and until you have used all the mixture.

Once you have placed all of the rolls in the baking dish, sprinkle some extra parmigiana cheese on top and place in the oven for about 30 minutes.

Everything is cooked, so you really just need to brown the top and melt the gorgonzola cheese.

Allow to cool for about 15 minutes or so before eating.