In a large skillet, begin cooking the Beyond Beef, rice, onion, garlic, parsley, oregano, salt and pepper. Cook until the Beyond Beef is browned.
In the meantime, bring a large soup pot or dutch oven of water to boil. Carefully place the head of cabbage into the boiling water and let cook for 5 minutes. Use tongs to move it around for good water coverage.
With kitchen tongs, carefully remove the cabbage from the boiling water and let drain. Peel 12 leaves from the outer layers of the cabbage.
Cut a small V shape on the sides of the thick middle stem in each leaf and remove the stem to about halfway into the leaf. Set aside the cabbage leaves
Add the rice and only 1/4 cup of the marinara sauce to the cooked Beyond Beef, stirring in to blend. Remove from heat.
Lightly line the bottom of a 9×13 inch casserole dish with some of the remaining marinara sauce.
Place two spoonfuls of the filling from a soup spoon or large dining spoon into the top center of each cabbage leaf.
Fold the long sides of the V cut over the filling, then roll from the cut side up, so that the top of the leaf covers the cut in the leaf.
Place each cabbage roll into the marinara lined baking dish, arranging them snugly.
Evenly spread the remaining marinara sauce over the tops of the cabbage rolls.
Bake for one hour. Remove from oven and let cool for 5 minutes. Serve hot.