Step 1

Place cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.

Step 2

Meanwhile, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.

Step 3

Heat oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from center of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-qt. round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.

Step 4

Bake 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.