Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water for about 3-5 minutes until the outer leaves are pliable. Remove the cabbage head and carefully peel off about 12 leaves. Set aside to cool.

In a small pot, cook the rice according to package instructions and set it aside to cool.

In a large bowl, combine the ground beef, cooked rice, diced onion, minced garlic, egg, parsley, paprika, salt, and black pepper. Mix well until all ingredients are evenly combined.

Lay a cabbage leaf on a flat surface. Place about 2-3 tablespoons of the filling at the base of the leaf, fold in the sides, and roll it up tightly, similar to a burrito. Repeat this process with all cabbage leaves and filling.

Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the stuffed cabbage rolls seam-side down in the dish, packing them tightly.

Pour the beef broth over the rolls, ensuring they are well-covered. You can add additional tomato sauce on top if desired.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 60 minutes. After 60 minutes, remove the foil and bake for an additional 30 minutes to allow the tops to brown slightly.

Let the cabbage rolls cool for a few minutes before serving. Optionally, garnish with additional chopped parsley and provide extra tomato sauce for drizzling.