Blanch the cabbage, remove the leaves and cut of the hard stems. Knead the ground meat with the onion, rice, tomato, salt, pepper, olive oil and parsley. 

Stuff the cabbage leaves and fold them but not too tight because the rice won't be able to get very fluffy. 

Spread them out in a wide pot, having first layered it with the leftover leaves that you have or those that can't be wrapped, sprinkle them generously with olive oil, add as much water as is needed to cover them and press them in place with a plate so that they don't unfold during cooking. 

Boil for 20 minutes and if you like, serve them with egg and lemon sauce.