Instructions:

1. Prepare the Cabbage:

   • Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head in the boiling water for about 2-3 minutes, or until the outer leaves are pliable. Remove the cabbage and let it cool. Peel off 12-14 leaves.

2. Make the Filling:

   • In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, oregano, and paprika. Mix until well combined.

3. Assemble the Rolls:

   • Lay a cabbage leaf flat. Place about 2-3 tablespoons of filling at the base of the leaf. Fold the sides over the filling and roll it up tightly. Repeat with remaining leaves and filling.

4. Prepare the Sauce:

   • In a medium saucepan, combine tomato sauce, diced tomatoes, brown sugar, basil, salt, and pepper. Simmer over low heat for about 10 minutes.

5. Cook the Cabbage Rolls:

   • Preheat oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a large baking dish. Place the rolls seam-side down in the dish. Pour the remaining sauce over the rolls, covering them completely. Cover with aluminum foil and bake for 1 hour. Remove foil and bake for an additional 15-20 minutes.

6. Serve:

   • Place the cabbage rolls on an oval plate, drizzle with extra sauce, and garnish with fresh parsley.

Nutritional Information (per serving):

• Calories: 320

• Protein: 22g

• Carbohydrates: 30g

• Fat: 15g

• Fiber: 3g