Bring a large pot of salted water to a rolling boil. Core the cabbage and peel off about 10-12 outer leaves. Blanch leaves for 2-3 minutes until softened.

In a large mixing bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, and egg. Season with salt, pepper, and paprika; mix gently.

Lay a cabbage leaf flat, trim the stem, add 2-3 tablespoons of filling in the center, fold the sides over, and roll tightly.

In a separate bowl, mix crushed tomatoes, tomato sauce, brown sugar, and vinegar until blended. Season with salt and pepper.

Preheat oven to 350°F (175°C). Line a baking dish with leftover cabbage leaves. Arrange rolls seam-side down and pour sauce over them.

Cover baking dish with aluminum foil and bake for 1.5 to 2 hours until cabbage is tender and filling is cooked through.

Remove from oven, let sit for a few minutes, and optionally garnish with chopped parsley before serving.