Bring a large pot of water to a boil. Carefully remove the core from the cabbage. Immerse the cabbage head in boiling water for 2-3 minutes until the outer leaves soften. Gently peel off the leaves and set aside
In a bowl, combine ground beef, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, paprika, and oregano. Mix until well combined.
Place a cabbage leaf on a flat surface. Trim the thick part of the rib if necessary.
Place some filling at the base of the leaf. Fold the sides over the filling and roll up tightly, like a burrito. Repeat with the rest of the leaves
In a saucepan, heat tomato sauce and diced tomatoes over medium heat. Stir in brown sugar, red wine vinegar, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes.
Preheat oven to 175°C (350°F). Place the cabbage rolls seam-side down in a baking dish. Pour the tomato sauce over the rolls, ensuring they are well covered. Cover the dish with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes
Allow the rolls to rest for a few minutes before serving. Serve hot, garnished with fresh parsley if desired
