Bring a large pot of salted water to a boil and carefully place the whole cabbage into the water for about 5 minutes to soften the outer leaves. Remove and let it cool.

In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.

In a large bowl, combine the cooked rice, diced tomatoes, tomato sauce, oregano, paprika, salt, and pepper with the meat mixture. Mix until everything is evenly coated.

Preheat your oven to 350°F (175°C). Carefully peel off the cabbage leaves and line a greased casserole dish with them. Fill each leaf with the meat mixture and roll it up tightly, placing seam-side down.

Once all the rolls are in the dish, pour any remaining sauce over the top. If you’re using cheese, sprinkle it on now. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.