Preheat the oven to 350°F (175°C).

Bring a large pot of water to boil. Blanch 12-14 outer cabbage leaves for 2-3 minutes until pliable, then cool.

Cook the rice according to the package instructions, then drain and set aside.

In a skillet, heat olive oil over medium heat. Sauté diced onion and garlic until translucent, about 3-4 minutes.

Add grated carrot, zucchini, and bell pepper, cooking until softened, about 5 minutes.

Combine cooked rice, crushed tomatoes, tomato paste, oregano, and basil in the skillet, simmer for 5 minutes.

Lay a cabbage leaf flat and spoon about 2 tablespoons of filling at the base, folding sides and rolling tightly.

Arrange rolls seam-side down in a greased baking dish. Pour broth over the rolls and cover with aluminum foil.

Bake covered for 45 minutes, then uncover and bake for an additional 10 minutes.

Garnish with fresh parsley before serving.