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1. Prepare the Cabbage:
Boil a large pot of water.
Remove the core from the cabbage, then blanch the whole head in the boiling water for 2–3 minutes.
Carefully separate the leaves and set them aside.
2. Make the Filling:
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
Mix thoroughly until well combined.
3. Assemble the Rolls:
Place a spoonful of the filling onto the center of each cabbage leaf.
Fold the sides over the filling, then roll tightly to seal.
4. Prepare the Sauce:
Heat olive oil in a large skillet or pot over medium heat.
Add the tomato sauce and beef broth, stirring well to combine.
Bring the mixture to a simmer.
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