Preheat oven to 350F. Quarter the head of cabbage and boil until tender. Drain and set aside. In a large pot, melt butter, stir in ground meat and brown. Add onions, green onions, celery and bell pepper, and cook until the onions are clear. Stir in the boiled cabbage, rice and cream of mushroom soup, mixing well. Season to taste. Allow to cook for 20 minutes, stirring often to prevent burning. Pour mixture into a greased casserole- role dish, top with bread crumbs and optional Parmesan cheese. Bake or 15 minutes.