Preparation Steps

• Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil.
• Carefully remove outer leaves from the cabbage head. Boil the whole cabbage head in the boiling water for 5–7 minutes until the leaves are pliable and easy to peel off. Remove and set aside on a clean surface.
• In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
• Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
• Stir in rice, diced tomatoes (with juice), tomato sauce, oregano, paprika, salt, and pepper. Mix well and cook for 2 minutes.
• Pour in water or beef broth, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, stirring occasionally, until rice is nearly tender.
• Meanwhile, prepare the cabbage leaves: Trim the thick stem from each leaf so they roll easily. Spoon about 2 tablespoons of the meat mixture onto each leaf, then roll tightly and place seam-side down in a greased 9x13-inch baking dish.
• Once the rice is cooked, stir the mixture again and spoon it into the center of the rolled cabbage leaves. Cover the dish tightly with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes until cabbage is tender and liquid is slightly reduced.
• Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.