Heat olive oil in a large pot over medium heat. Add onions and cook until translucent. Add minced garlic and crushed red pepper; sauté for 1 minute. Stir in fire-roasted tomatoes, tomato sauce, salt, pepper, brown sugar, and red wine vinegar. Bring to a simmer and cook for 15 minutes, stirring occasionally. Set aside.

Fill a large stockpot ¾ full with water and bring to a boil. Add the whole cabbage head and boil for 7–8 minutes until leaves are pliable. Remove from pot and let cool slightly. Carefully peel off 12 large leaves and trim the thick rib if needed.

In a large bowl, combine ground beef, cooked rice, onion, garlic, salt, pepper, cumin, Italian seasoning, parsley, and eggs. Mix well using your hands until fully incorporated.

Place a cabbage leaf on a flat surface. Add a portion of the meat mixture in the center and shape it into a small log. Fold in the sides and roll up tightly, like a burrito. Repeat until all the meat mixture is used.

Preheat oven to 350°F (175°C). Coat a 9x13" baking dish with cooking spray. Spread half the tomato sauce on the bottom of the dish. Place the cabbage rolls seam-side down. Pour remaining sauce over the rolls. Cover tightly with foil and bake for 90 minutes, or until the cabbage is tender.

Garnish with fresh parsley or grated cheese if desired. Serve warm and soak up every bite!