Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Let it cook for about 3–4 minutes until the outer leaves soften.

Use tongs to gently remove the softened leaves one at a time. Set them aside to cool.

In a large mixing bowl combine ground beef, ground pork, cooked rice, diced onion, garlic, egg, parsley, salt, and pepper. Mix gently until just combined.

Heat olive oil in a Dutch oven over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook for another minute.

Add crushed tomatoes, tomato paste, brown sugar, vinegar, salt, pepper, and paprika. Let the sauce simmer for 10 minutes to develop flavor.

Lay a cabbage leaf flat on your work surface. Place about 1/4 cup of filling near the base of the leaf. Fold the sides inward and roll it up tightly like a burrito.

Repeat with remaining leaves and filling.

Spread a thin layer of tomato sauce on the bottom of the pot. Arrange the cabbage rolls seam-side down. Pour remaining sauce over the top.

Cover and simmer gently for 60–75 minutes until the cabbage is tender and the filling is cooked through.