Instructions:
Preheat the oven to 375°F (190°C).
Fill a large pot with water and bring it to a boil.
Carefully remove the outer leaves from the cabbage head, discarding any that are torn or damaged.
Place the cabbage head in the boiling water and blanch the leaves for 3-5 minutes, or until they are soft and pliable.
Remove the cabbage from the water and let it cool.
In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, pepper, paprika, nutmeg, and allspice.
Cut the thick rib from the center of each cabbage leaf and place about 1/4 cup of the filling at the bottom of each leaf.
Roll the leaf around the filling, tucking in the sides as you go, to create a neat and compact roll.
Place the rolls seam-side down in a large baking dish.
In a medium bowl, mix together the crushed tomatoes, beef broth, tomato paste, sugar, vinegar, basil, and oregano.
Pour the tomato sauce over the cabbage rolls.
Bake the rolls for 1 hour, or until the filling is cooked through and the sauce is hot and bubbly.
Enjoy!
