1. Prepare the Cabbage Leaves

• Bring a large pot of water to a boil.
• Carefully remove core from cabbage. Place whole head in boiling water for 3–5 minutes, peeling off outer softened leaves as they loosen.
• Continue until you have about 10–12 large, intact leaves.
• Trim thick part of the stem from each leaf for easier rolling.

2. Make the Filling

• In a large bowl, mix ground meat, uncooked rice, onion, garlic, egg, parsley, salt, pepper, and paprika until well combined.

3. Assemble the Rolls

• Lay a cabbage leaf flat and place about ¼–⅓ cup filling near the stem end.
• Fold in the sides and roll up like a burrito.
• Repeat with remaining leaves and filling.

4. Make the Sauce

• In a bowl, combine crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, oregano, and broth (if using). Stir well.

5. Layer and Cook

• Preheat oven to 350°F (175°C).
• Spoon a bit of sauce on the bottom of a large baking dish.
• Arrange rolls seam-side down in the dish.
• Pour remaining sauce over the rolls, covering completely.
• Cover with foil and bake for 1 hour 15 minutes, or until rice is tender and rolls are fully cooked.