1. Prep Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head. Place the whole head in the boiling water for 3–5 minutes, or until the outer leaves soften and peel away easily. Remove the softened leaves with tongs and set aside to drain. Repeat until you have about 12 usable leaves.

2. Trim: Once the leaves are cool enough to handle, use a paring knife to shave down the thick vein at the base of each leaf so they roll more easily.

3. Make Filling: In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix with your hands until well combined.

4. Roll: Place about ¼ cup of the meat mixture at the base of a cabbage leaf. Fold the sides in, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.

5. Make Sauce: In a medium bowl, whisk together the tomato sauce, crushed tomatoes, brown sugar, lemon juice, and olive oil.

6. Assemble: Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls.

7. Bake: Preheat your oven to 350°F (175°C). Cover the dish tightly with foil and bake for 60–75 minutes, or until the cabbage is tender and the meat is cooked through. Let stand for 10 minutes before serving.