Bring a large pot of salted water to a boil. Carefully add the green cabbage, allowing it to cook for 3–5 minutes until the leaves are slightly softened.

In a large skillet over medium heat, add a splash of oil and toss in the finely chopped onion. Sauté for about 5 minutes until translucent, then add minced garlic.

In a mixing bowl, combine the ground meat, cooked rice, sautéed onion and garlic. Season with salt, pepper, and paprika, mixing thoroughly.

Choose a cabbage leaf and place about two tablespoons of filling at the stem end. Fold the sides over, then roll tightly.

Preheat your oven to 350°F (175°C) and prepare a baking dish with a thin layer of tomato sauce.

Place the cabbage rolls seam-side down in the baking dish, pour remaining tomato sauce over the rolls, and cover with foil. Bake for 60-75 minutes.

Once baked, let the rolls rest for a few minutes before serving hot, garnished with freshly chopped herbs.