Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
Place the cabbage head in the boiling water for 3-5 minutes, then gently peel off the softened outer leaves. Repeat until you have about 10-12 leaves. Set aside.
Make the Filling:
In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well combined.
Assemble the Rolls:
Lay a cabbage leaf flat and place about 2-3 tablespoons of filling in the center. Fold in the sides of the leaf, then roll it up tightly. Repeat with the remaining leaves and filling.
Make the Sauce:
In a mixing bowl, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice (or vinegar), and paprika. Stir well.
Bake the Cabbage Rolls:
Preheat the oven to 350°F (175°C).
Spread a thin layer of sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish.
Pour the remaining sauce over the cabbage rolls, covering them completely.
Cover the dish with aluminum foil and bake for 1.5 to 2 hours, until the cabbage is tender and the filling is cooked through.
Serve:
Garnish with fresh parsley and serve hot. Enjoy these stuffed cabbage rolls on their own or with a side of crusty bread.
