Bring a large pot of water to a boil. Blanch the cabbage head for about 2 minutes to soften the leaves for easy rolling.

In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent.

In a mixing bowl, combine the ground beef, cooked rice, sautéed onion, salt, pepper, paprika, and garlic powder. Mix well to ensure everything is evenly distributed.

Carefully peel off the softened cabbage leaves, setting them aside.

Take a cabbage leaf and place about 2 tablespoons of filling at the base. Roll it up tightly, tucking in the sides as you go.

Place the filled cabbage rolls seam-side down in a baking dish.

Pour the tomato sauce evenly over the cabbage rolls.

Cover the dish with foil and bake at 350°F (175°C) for 1 hour.