Step 1: Prepare the Cabbage : Bring a large pot of water to a boil. Carefully remove outer leaves from the cabbage. Blanch cabbage leaves for 2–3 minutes until pliable. Drain and cool. Trim thick stem portions to make rolling easier.

Step 2: Prepare the Filling : In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix gently until well combined. Add optional herbs or grated carrot if desired.

Step 3: Fill and Roll the Cabbage : Lay a cabbage leaf flat on a board. Place about 2 tablespoons of filling near the base. Roll tightly, tucking in the sides to create a neat roll. Repeat with remaining leaves and filling.

Step 4: Prepare the Tomato Sauce : In a bowl, mix tomato sauce, beef broth, tomato paste, sugar, Worcestershire, salt, and pepper. Stir until smooth.

Step 5: Assemble the Dish : Line the bottom of a pot or baking dish with small or torn cabbage leaves. Arrange rolls seam-side down in a snug layer. Pour tomato sauce mixture evenly over the rolls.

Step 6: Cook the Cabbage Rolls : Stovetop Method: Simmer covered on low heat for 75–90 minutes until tender. Oven Method: Bake covered at 350°F (180°C) for 1½ hours.

Step 7: Rest and Serve : Let the rolls rest for 10 minutes before serving to allow flavors to settle.