Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Allow it to cook for about 2-3 minutes, until the outer leaves start to soften. Carefully peel off the softened leaves and set them aside to cool.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.

In a large bowl, combine the ground beef, cooked rice, sautéed onion and garlic, paprika, salt, and black pepper. Mix until well incorporated.

Take one cabbage leaf and place a generous spoonful of the filling near the stem end. Fold the sides over the filling and roll it up tightly. Repeat with the remaining leaves and filling.

In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce and diced tomatoes over the top, covering the rolls completely.

Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 60 minutes. Uncover and bake for an additional 15 minutes, allowing the tops to brown slightly.

Garnish with fresh parsley, if desired, and serve warm to your hungry family or friends!