Remove any yellowed or damaged outer leaves from the cabbage head and discard them, then place the whole head in a large pot of boiling salted water.

Boil the cabbage head for 8-10 minutes until the outer leaves start to soften and peel away easily; use tongs to remove the head and place it on a cutting board, then gently peel away each softened leaf as it cools.

In a large mixing bowl, combine the ground meat, cooked rice, diced onion, minced garlic, salt, black pepper, paprika, and beaten egg; mix gently with your hands until just combined.

Place a cabbage leaf on a cutting board with the stem end facing you, put about 2-3 tablespoons of filling near the stem, fold the sides in, then roll tightly away from you to create a compact bundle.

In the same pot used for blanching, combine the tomato paste with 2 tablespoons of oil or butter from your stovetop and stir for 1 minute to caramelize the paste slightly.

Add the crushed tomatoes, tomato sauce, beef or vegetable broth, sugar, apple cider vinegar, and bay leaves to the pot; stir well and let the sauce simmer for 5 minutes to meld flavors.

Carefully place each cabbage roll seam-side down into the simmering sauce, nestling them snugly together in a single layer.

Bring the sauce back to a gentle simmer, reduce heat to low, cover the pot, and let the rolls cook for 30-35 minutes until the cabbage is tender and the filling is cooked through.