Core the cabbage and gently separate about 10–12 large outer leaves. Trim thick parts of the stem so leaves lie flat.

Bring a large pot of salted water to a boil. Blanch separated cabbage leaves for 2–3 minutes until pliable. Drain and set aside. Reserve smaller inner leaves for chopping into the filling if desired.

Cook 1 cup rice according to package directions (or use leftover rice).

Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish.

In a large skillet over medium-high heat, add the ground meat. Cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if necessary.

Add chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.

Stir in tomato sauce, diced tomatoes (undrained), cooked rice, salt, pepper, and paprika. Simmer for 3–5 minutes until combined and slightly thickened. Taste and adjust seasoning.

Layer two or three blanched cabbage leaves on the bottom of the prepared dish to form a base. Spoon half the meat mixture over the leaves and spread evenly. Add another layer of cabbage leaves, then the remaining meat mixture. Finish with a final layer of cabbage leaves and pour any remaining tomato sauce over top.

Cover tightly with foil and bake for 35–45 minutes until the casserole is bubbling and the cabbage is tender. Remove foil and bake for an additional 5–10 minutes if you want the top to brown slightly. Let rest for 10 minutes before serving.