Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water for about 5 minutes to soften the leaves.

Once softened, remove the cabbage and let it cool slightly. Peel off 12-14 leaves for stuffing.

In a mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, black pepper, and beaten egg. Mix well until combined.

Place about 2-3 tablespoons of the filling onto each cabbage leaf. Fold in the sides and roll up tightly. Repeat until all filling is used.

In a separate bowl, mix together tomato sauce, brown sugar, vinegar, and dried oregano.

Preheat the oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish and cover with the remaining sauce.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the rolls are heated through.