Follow these detailed steps to create mouthwatering stuffed cabbage rolls:

Preparing the Cabbage

1. Core the Cabbage: Use a sharp knife to remove the core from the cabbage.
2. Boil the Cabbage: In a large pot of boiling water, blanch the cabbage head for about 5 minutes until the outer leaves are soft.
3. Separate Leaves: Carefully remove the cabbage from the pot and peel away the softened leaves. Return the cabbage to the pot if needed to soften more leaves.
4. Trim the Leaves: Cut away the thick central vein from each leaf to make them easier to roll.

Making the Filling

1. Cook the Rice: Prepare the rice according to package instructions and let it cool.
2. Mix Ingredients: In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix until well combined.

Assembling the Rolls

1. Fill the Leaves: Place a cabbage leaf on a flat surface. Add about 2 tablespoons of the beef mixture to the center of the leaf.
2. Roll the Leaf: Fold the sides of the leaf over the filling and roll it up tightly from the base to the tip.
3. Secure the Roll: Place the roll seam-side down. Repeat with the remaining leaves and filling.

Cooking the Rolls

1. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add tomato sauce, tomato paste, brown sugar, and lemon juice. Stir well and let it simmer for a few minutes.
2. Arrange the Rolls: In a large baking dish, pour a layer of sauce on the bottom. Arrange the stuffed cabbage rolls on top, seam-side down.
3. Add Remaining Sauce: Pour the remaining tomato sauce over the rolls. Add beef broth or water to ensure the rolls are submerged.
4. Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, until the cabbage is tender and the flavors have melded.