Remove 5 large leaves from a head of cabbage; steam until tender. When cool enough to handle, roll up & cut into 1/2″ slices; set aside.
In a large bowl, combine beef, cooked rice, minced garlic, egg, breadcrumbs, salt, pepper & 2 Tbsp parsley.
In a large saucepan, heat oil. Cook onion & chopped garlic for a couple of minutes until fragrant but not brown.
Add sugar, lemon juice, tomatoes & pineapple juice; bring to a boil. Add 2 Tbsp parsley & cook for 15 minutes, breaking up tomatoes with spoon. Season with salt & pepper.
Preheat oven to 350 F. Line a 2 L casserole with 1/3 of the cabbage slices. Spread with half of the meat mixture & 1/3 of the sauce. Repeat with cabbage, meat & sauce. Top with remaining cabbage & sauce.
Bake for about 1 1/2 hours until a meat thermometer reads at least 160 F. Sprinkle with remaining 2 Tbsp parsley & allow to rest for 10 minutes before serving.