Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 5 minutes to soften the leaves.

In a frying pan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until translucent, then combine with ground beef, cooked rice, paprika, and season with salt and pepper.

Once the cabbage leaves are cool enough to handle, gently peel them off one by one. Place about 2 tablespoons of the filling in the center of each leaf and fold the sides over the filling, rolling it tightly.

Preheat your oven to 350°F (175°C).

Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in a single layer and pour the remaining tomato sauce over them.

Cover the baking dish with aluminum foil and bake for 45 minutes.

After 45 minutes, remove the foil and bake for an additional 15 minutes.

Let the rolls rest for a few minutes before serving.