Cook the rice.

Preheat your oven to 350°F.

Bring a large pot of salted water to a boil. While you're waiting for the boil, carefully remove the cabbage leaves.

Blanch the leaves in the boiling water for about 2 minutes until soft. Remove and let cool. (Blanching will make the leaves easier to roll without tearing).

In a large skillet, sauté onions and garlic until fragrant.

In a bowl, combine ground meat, cooked rice, sautéed onion and garlic, paprika, salt, and pepper.

Place a hearty scoop of the meat mixture at the base of one of the cabbage leaves, fold over the sides, and roll tightly, like a burrito! Repeat with remaining leaves and meat filling.

In a large baking dish, spread some of the tomato sauce on the bottom.

Place stuffed cabbage rolls seam-side down in the dish, then cover with the remaining tomato sauce and diced tomatoes.

Cover the dish with foil and bake for 1 hour.

Garnish with fresh parsley and serve.