Drain rice, add it to the meat, and stir over medium heat for about 3 – 4 minutes. Remove from heat, add parsley, and stir to combine. Transfer the filling into a big enough bowl and let it cool down a bit.
Roll into a loaf and put it into a baking dish. Do not roll too tight, because the rice is still raw and it needs space to expand while cooking. Otherwise you will end up with crunchy rice inside a tasty cabbage loaf. Not appetizing at all! You will end up with 40 – 42 cabbage loafs.