1.Boil, steam or microwave cabbage leaves briefly until pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.
2.In large frying pan, heat oil; cook carrot, onion, celery and garlic, stirring, about 5 minutes or until onion softens. Add mince and paste; cook, stirring, until mince is browned. Add spices; cook, stirring, until fragrant. Stir in rice; cool 10 minutes.
3.Divide rice mixture among leaves; roll firmly to enclose filling, folding in edges. In large baking-paper-lined bamboo steamer over large saucepan of simmering water, cook rolls, in single layer, about 10 minutes or until heated through.
4.Meanwhile, make tomato sauce.
5.Serve cabbage rolls with tomato sauce.
6.To make sauce: in a small saucepan, combine sauce, stock and garlic; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Stir in parsley.