Preheat oven to 325 degrees. Heat a large casserole dish with 0 cm oil over medium high heat. Season the oxtails with salt and pepper and sear on all sides in the casserole. Transfer the oxtails to a plate and add the onions, carrots, celery and garlic to the pan and cook until they start to caramelize. Add the herbs and spices, and return the oxtails to the pan. Add the tomatoes, wine and capers and bring to a boil. There should be just enough liquid to come halfway up the oxtails. Add water if necessary. Cover with a piece of foil and then with a lid and braise in the oven 4 hours. Add more water during the braising if the juices reduce too much. The oxtails are done when the meat is falling off the bones. When cool enough to handle, strip the meat off the bones. Discard excess fat and grizzle. Chop the meat. Strain 1 cup vegetables out of the sauce and mix the vegetables with the meat. Add the crumbs, cheese and parsley and mix well. Season with salt and pepper. Remove the tough part of the stems in the cabbage leaves. Season leaves with salt and pepper. Distribute the stuffing evenly among the leaves. Roll up the leaves into a sausage shape, completely enclosing the stuffing. Arrange the cabbage leaves in a gratin that holds them snugly. Pour the juices, thinned with water if necessary, around the rolls. Sprinkle with Parmesan cheese. Bake at 375 degrees 30 minutes or until heated through and golden on top. Serve on mashed potatoes