In a pot of salted boiling water, cook the bag of rice for 8 minutes. Remove and drain. Then add the cabbage leaves to the boiling water to wilt them for about 3 minutes. Remove and drain. Preheat oven to 350 degrees F.

In a mixing bowl, combine egg, chopped onion, and bell pepper, salt, pepper, and parsley flakes. Add chicken breast and cooked rice. Mix well.

Cover the bottom of a casserole baking dish with a layer of pasta sauce. Cut each cabbage leaf in half, along center vein. Add a scoop of the chicken mixture to the center of a 1/2 cabbage leaf and roll. Fasten with a tooth pick and place in the sauce.

Cover the first layer of cabbage rolls with a little more sauce, then add the next layer. Pour remaining pasta sauce over the top and cover with the glass casserole dish lid. (I used a large Corning Ware casserole dish with glass lid.)

Bake at 350 degrees F for 1 hour. Remove from heat and sprinkle mozzarella cheese if you want. Serve warm.  Refrigerate any leftovers.