Preheat the oven to 350°F (175°C). Lightly grease a large Dutch oven or a 9x13-inch baking dish with cooking spray or oil.

Bring a large pot of salted water to a boil. Carefully place the whole cabbage in the pot. As the leaves soften, remove them one by one with tongs. Continue until you have 12 to 14 large leaves. Let the leaves cool, then trim the thick center rib from each leaf.

In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, paprika, and chopped dill or parsley. Mix gently until evenly combined.

Place 2 to 3 tablespoons of filling near the base of one cabbage leaf. Fold the bottom over the filling, fold in the sides, and roll tightly. Repeat with the remaining cabbage leaves and filling.

Heat olive oil in a saucepan over medium heat. Add diced onion and cook for 3 to 4 minutes, until softened. Add garlic and cook for 30 seconds.

Stir in tomato sauce, crushed tomatoes, broth, paprika, sugar, salt, and black pepper. Simmer for 5 minutes, then taste and adjust the seasoning if needed.

Spoon about 1 cup of tomato sauce into the bottom of the prepared Dutch oven or baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls.

Cover tightly with a lid or aluminum foil. Bake for 1 hour and 15 minutes, until the cabbage is tender and the meat filling reaches an internal temperature of 160°F (71°C).

Let the cabbage rolls rest for 10 minutes. Serve warm with extra tomato sauce, sour cream, and fresh dill or parsley.