Bring a large pot of water to a boil. Carefully core the cabbage and place it in the boiling water. Boil for 8–10 minutes, or until the outer leaves peel away easily. Remove the cabbage, let cool slightly, and gently peel off 12–14 large leaves. Trim the thick stem at the base of each leaf to make rolling easier.

In a large bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, beaten egg, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix.

Place about 2 tablespoons of the meat mixture near the stem end of each cabbage leaf. Fold the sides over the filling, then roll up tightly from the bottom to form a neat roll. Repeat with remaining leaves and filling.

In a 9x13-inch baking dish, spread half of the crushed tomatoes. Arrange the cabbage rolls seam-side down in a single layer, stacking them slightly if needed to fit. Pour the remaining crushed tomatoes over the top.

In a small bowl, whisk together beef broth, tomato paste, oregano, and paprika. Pour this mixture over the cabbage rolls.

Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 50 minutes. Remove the foil and bake for an additional 10 minutes to thicken the sauce.

Let the cabbage rolls rest for 10 minutes before serving. Serve warm with a spoonful of sauce from the dish.