Prepare the cabbage by carefully separating all of the cabbage leaves.
Boil a large pot of salted water and blanch the separated leaves for 1-2 minutes, until they are wilted and pliable. Set aside to drain on a towel.
Prepare the sauce by heating the olive oil in a large cast iron skillet over medium-high heat.
Add the onion and crushed red pepper flakes and cook, stirring often, until softened, about 15-20 minutes.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the tomato paste and wine and cook, stirring constantly, for 1 minute.
Add the tomatoes that you have crushed with your hands. Season with a bit of sea salt and freshly cracked pepper, to taste. Bring the sauce to a gentle boil while preparing the meat stuffing mixture.
Prepare the meat stuffing mixture by combining the panko crumbs with a few tablespoons of milk to moisten; set aside.
In another large bowl combine the beef, pork, rice, parmesan, grated onion, herbs, garlic, moistened panko crumbs, beaten egg, sea salt, and freshly cracked pepper, to taste. Gently mix with hands to combine all ingredients together - try not to over mix.
Lay out one cabbage leaf and place two tablespoons of meat stuffing mixture in the center. Wrap the sides of the cabbage leaf up and roll the cabbage like a burrito. Seal the seam with a toothpick.
Repeat with the remaining meat mixture and cabbage leaves.
Finish the stuffed cabbage rolls by nestling them seam (toothpick) side up in the gently boiling sauce; cover with a lid and simmer for 30 minutes.
Remove the toothpicks and carefully turn the cabbage rolls over, continue simmering for another 30 minutes.
Remove from the stove and allow them to rest uncovered for 10-15 minutes. Serve with mashed potatoes, if desired. Enjoy.