Instructions:
1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes, or until the outer leaves are softened. Remove the cabbage from the water and carefully peel off the leaves. Set aside.
2. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, and cook until softened. Stir in the cooked rice, diced tomatoes, paprika, oregano, red pepper flakes, salt, and pepper.
3. To assemble the cabbage rolls, place a spoonful of the meat mixture onto a cabbage leaf and roll it up, tucking in the sides as you go. Place the rolls seam-side down in a baking dish.
4. Pour the tomato sauce and broth over the cabbage rolls. Cover the dish with foil and bake in a preheated 350°F oven for 1 hour.
5. Serve the stuffed cabbage rolls hot, garnished with fresh parsley. Enjoy this comforting and satisfying meal!
Nana used to make these by the dozen, and freeze them for later!
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