Fill a large pot with water and boil it. Remove outer cabbage leaves. Place the whole cabbage inside. Cook for ten minutes. Leaves will soften. Remove carefully and cool.

Heat olive oil in a pan. Add chopped onion and garlic. Cook until soft. Add ground beef. Cook until brown. Stir often. Remove from heat. Let it cool slightly.

Put cooked beef into a bowl. Add cooked rice, salt, pepper and paprika. Mix well. Everything should blend evenly. The mixture should feel moist but not wet.

In another bowl, mix tomato sauce, crushed tomatoes and sugar. Stir well. This sauce gives sweet and rich flavor. Taste and adjust salt if needed.

Take one cabbage leaf. Place two tablespoons of filling inside. Fold sides in. Roll tightly. Repeat with all leaves. Place rolls seam side down.

Spread some sauce at the bottom of baking dish. Arrange cabbage rolls on top. Pour remaining sauce over rolls. Cover dish tightly with foil.

Preheat oven to 350°F. Bake covered for 75 minutes. The rolls should be tender. Sauce should bubble gently. Remove foil for last ten minutes if desired.