Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and blanch the whole head in boiling water for about 5 minutes until the leaves are tender. Once cooled, gently peel off the leaves and set aside.

In a large bowl, combine the ground meat, cooked rice, onion, garlic, paprika, oregano, salt, pepper, and sugar. Mix until well combined.

Take a cabbage leaf and place about 2-3 tablespoons of filling at the base of the leaf. Fold in the sides and roll tightly from the bottom to the top, securing the filling inside. Repeat until all leaves and filling are used.

In a separate bowl, mix half of the tomato sauce with a little water to loosen it. Spread a layer of this sauce at the bottom of a baking dish.

Place the rolls seam-side down in the baking dish. Pour the remaining tomato sauce over the top.

Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F for 60 minutes. Uncover in the last 10 minutes to slightly caramelize the sauce.

Let cool for a few minutes before serving. Enjoy your delicious cabbage rolls with additional sauce on top!