Wash the cabbage and place in boiling water, let it cook until soft. Remove with colander. . Brown the pine nuts in olive oil on low heat and then add chopped onions, continue to brown. Add rice, salt, sugar and hot water, stir well and sprinkle the currants on top. At first, cook on medium heat then lower the heat, cook until the rice soaks the water, about 10-15 minutes. Finely chop the parsley and add to the rice along with the spices, let it rest for 10 minutes. Depending on the size of the cabbage leaves, divide the leaves into two or three pieces and then stuff them with the rice mixtures. Then line the stuffed grape leaves in the pan. In order for the leaves to stay wrapped, cover them with a heat proof plate. Add warm water from the side of the stuffed grape leaves and cook on low heat.