Core the head and gently remove 12–14 large outer leaves. Place in a large pot of boiling water for 2 minutes until pliable. Drain and set aside on a kitchen towel. (Tip: Slide a sharp knife under the core to loosen leaves easily.)

In a small saucepan, cover rice with 2 cups water, bring to a boil, then simmer 15 minutes until just tender. Drain any excess water.

In a roomy bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, oregano, and paprika. Use clean hands or a spoon to mix until evenly combined.

Lay a cabbage leaf flat, trim any thick vein at the base for easy rolling. Place 2–3 tablespoons filling in the center, fold sides over, and roll tightly from the base upward. Repeat with remaining leaves.

In a medium bowl, whisk tomato sauce, tomato paste, beef broth, sugar, and a pinch of salt until smooth.

Spread a thin layer of sauce in a large Dutch oven or baking dish. Arrange cabbage rolls seam-side down in snug rows. Pour remaining sauce over the top, ensuring each roll gets coated.

Cover with a lid or foil. For stove method, simmer over low heat for 45–50 minutes. For oven, bake at 350°F for 50 minutes. (If sauce thickens too much, add a splash of broth.)

Let the rolls sit, covered, for 10 minutes so the juices redistribute. This little rest keeps them from falling apart on the plate.

Sprinkle with chopped parsley and a dollop of Greek yogurt or sour cream if you like. Pair with crusty bread or boiled potatoes for a true comfort-food feast.