Fill a large pot with water, bring it to a boil, and carefully add the entire head of cabbage. Allow it to boil for about 5-7 minutes, or until the outer leaves are tender enough to peel off.

Gently remove the cabbage leaves using tongs, and place them on a clean kitchen towel to cool.

In a pan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.

In a large bowl, combine the cooked rice, sautéed onion and garlic, ground beef, paprika, salt, and pepper. Mix everything thoroughly until well combined.

Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling and then roll it up tightly. Secure with a toothpick if necessary.

Keep rolling until you have used all the filling or leaves.

In a large baking dish, pour in the tomato sauce and diced tomatoes. Place the cabbage rolls seam-side down in the sauce.

Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil for the last 15 minutes to allow the rolls to brown slightly on top.