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1. Place the rice in a small pot and cover with 2 cups of water. Simmer, covered, for 10 minutes. Allow to cool and then drain the excess water.
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2. Heat a frying pan and add the oil, garlic, and onion. Saute until the onion is transparent. Stir in the parsley and allow the mixture to cool.
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3. In a large bowl, combine the ground meat with the cooled rice and onion mixture. Add salt and pepper to taste.
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4. Cut out the cores of the cabbages with a paring knife. Bring a large pot of water to boil and add a bit of salt. Add the cored cabbages, one head at a time, and blanch for 5 minutes.
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5. Place in a colander and carefully pull off 24 of the largest, best-looking leaves, 1 at a time. Rinse with cold water, just as soon as you pull each one from the head.
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6. Place 1/3 cup of filling in the center of each leaf and roll it up, folding in the ends so that you have a nice bundle. (See the illustration.)
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7. Place the stuffed leaves in a 10- to 12-quart stove-top covered casserole. Be sure that they are packed rather tightly together.
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8. Place some of the leftover leaves on the top. Mix the tomato sauce and vinegar together and pour over the contents of the pot. Add boiling water to just barely cover the rolled leaves.
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9. Bring to a boil slowly over medium-low heat. Simmer, covered, for about 50 minutes, or until all is tender. Do not overcook.
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NOTE:
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You may wish to remove the cooked rolls from the pot and thicken the juices with a roux.
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