Cut out the core from the cabbage in a wedge shape. Place the cabbage head in boiling salted water with caraway seeds and cook for 10-12 minutes until the leaves are soft enough to peel off easily.
Boil the rice for 18-20 minutes until tender.
While the rice cooks, grate the cheese, dice the onions, and grate the carrots.
Mix the cooked rice with the grated cheese, diced onions, grated carrots, egg, salt, and pepper.
For each cabbage roll: place filling on a cabbage leaf, roll it tightly, then fold a second cabbage leaf around it in an offset manner and secure with kitchen twine.
Heat the oil in a large pan over medium-high heat and fry the rolls for 5-8 minutes, turning as needed, until browned on all sides.
Mix the tomato paste with the vegetable stock until dissolved, then pour the mixture over the rolls to deglaze the pan.
Reduce heat to medium, simmer for 40 minutes until the rolls are very tender, then sprinkle with fresh parsley and serve.
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