PLACE cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.
MEANWHILE, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.
HEAT oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from center of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-qt. round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.
BAKE 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.