Prepare cabbage leaves. Freezer method: freeze whole cabbage overnight in a zip-lock bag, thaw 3 to 4 hours until leaves peel away easily. Boiling method: place whole cabbage in boiling water and peel leaves as they soften, 2 to 3 minutes per layer. Shave down the thick center rib of each leaf with a sharp knife. Chop remaining inner cabbage and set aside.

Make the tomato sauce. Heat olive oil in a saucepan over medium heat. Cook garlic 60 seconds until fragrant. Add paprika and stir 30 seconds. Pour in crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar. Simmer uncovered 10 minutes. Season with salt and pepper. Remove from heat.

Make the filling. In a large bowl combine ground beef, cooked rice, egg, diced onion, minced garlic, paprika, salt, pepper, and fresh parsley. Mix gently with clean hands until just combined. Do not overmix.

Preheat oven to 350°F (175°C). Spread chopped cabbage across the bottom of a 9x13 inch baking dish. Pour ½ cup sauce over the cabbage. Lay one cabbage leaf flat, place ⅓ to ½ cup filling near the bottom center, fold in the sides and roll tightly from the bottom up. Place seam-side down in the dish. Repeat with remaining leaves and filling.

Pour remaining tomato sauce evenly over all rolls making sure every roll is coated. Cover tightly with aluminum foil.

Bake covered at 350°F for 1 hour. Remove foil and bake uncovered for another 20 to 30 minutes until cabbage is very tender and tops are lightly golden.

Rest 10 minutes before serving. Garnish generously with fresh parsley and serve with plenty of sauce spooned over each portion.