Preheat the oven to 350°F (175°C).
Bring a large pot of water to a boil. Remove the core from the cabbage and carefully place the whole cabbage into the boiling water. Cook for 5–8 minutes, peeling off the leaves as they soften. Drain and let cool.
In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, breadcrumbs, parsley, paprika, Italian seasoning, salt, and black pepper. Mix gently until just combined.
Trim the thick stem from each cabbage leaf to make it easier to roll.
Place about 1/3 cup of the beef mixture near the base of each leaf. Fold in the sides and roll tightly.
Heat the olive oil in a saucepan over medium heat. Sauté the onion for 4 minutes, then add the garlic and cook for another minute.
Stir in the tomato sauce, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, brown sugar, paprika, oregano, salt, and pepper. Simmer for 10 minutes.
Spread a thin layer of the tomato sauce in the bottom of a 9×13-inch baking dish.
Arrange the cabbage rolls seam-side down in the dish.
Pour the remaining tomato sauce evenly over the rolls.
Cover tightly with foil and bake for 1½ to 2 hours, until the cabbage is tender and the beef is fully cooked.
Let the cabbage rolls rest for 10 minutes before serving.
Tips
Use 80/20 or 85/15 ground beef for the juiciest filling.
You can prepare the rolls a day ahead and refrigerate them before baking.
These freeze beautifully for up to 3 months.
Serve with mashed potatoes, buttered bread, or a crisp green salad.
Serving Suggestion
Spoon plenty of the rich tomato sauce over each cabbage roll and garnish with fresh parsley. Pair with creamy mashed potatoes or warm crusty bread for a comforting meal that’s perfect for Sunday dinner or any family gathering. Enjoy!
