Prepare the Cabbage: Bring a large pot of water to a boil. Core the cabbage and carefully peel away the leaves. Blanch the leaves in boiling water for about 2-3 minutes or until they are soft and pliable. Drain and set aside to cool.

Make the Filling: In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, parsley, salt, and pepper. Mix until well combined.

Prepare the Sauce: Heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.

Stir in the crushed tomatoes, tomato paste, sugar, salt, and pepper. Bring to a simmer and cook for about 10 minutes. Add Worcestershire sauce or paprika if using.

Assemble the Cabbage Rolls: Take a cabbage leaf and place a portion of the meat filling in the center. Fold in the sides and roll up the leaf to enclose the filling. Repeat with the remaining leaves and filling.

Cook the Cabbage Rolls: Spread a layer of the tomato sauce in the bottom of a baking dish. Place the cabbage rolls seam side down in the dish. Pour the remaining sauce over the cabbage rolls.

Bake: Cover the dish with foil and bake in a preheated oven at 175°C (350°F) for about 1 hour. Uncover and bake for an additional 15-20 minutes, or until the meat is fully cooked.

Serve: Serve the cabbage rolls hot, with extra sauce spooned over the top.