Preparation Steps

• Bring a large pot of water to a boil. Carefully remove outer leaves from the cabbage head and blanch them in the boiling water for 2-3 minutes until pliable. Transfer to a bowl of ice water to cool, then pat dry and set aside.
• In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Add garlic and cook for another minute. Drain excess fat if needed.
• Stir in the cooked rice, oregano, paprika, salt, and pepper. Remove from heat and let cool slightly.
• Preheat oven to 375°F (190°C). In a saucepan, combine crushed tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally.
• On a flat surface, place a cabbage leaf on top of another to create a larger, more stable piece. Spoon about 2-3 tablespoons of the beef and rice mixture onto the lower half of the leaf. Fold the sides over and roll tightly to form a burrito-like shape.
• Repeat with remaining cabbage leaves and filling. Arrange the rolls seam-side down in a greased 9x13-inch baking dish.
• Pour the simmered tomato sauce over the cabbage rolls, ensuring they are well coated. Drizzle with olive oil and sprinkle with mozzarella cheese if using.
• Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until heated through and cheese is melted.