Preheat your oven to 350°F (175°C).

Remove the core from the cabbage and boil the head in salted water for 5-10 minutes until leaves are tender.

In a skillet, sauté onion and garlic until translucent.

Add ground beef to the skillet and cook until browned.

Stir in cooked rice, tomato sauce, diced tomatoes, paprika, salt, and pepper.

In a baking dish, layer cabbage leaves and add a portion of the meat mixture.

Repeat layers, finishing with a layer of cabbage on top.

Cover with aluminum foil and bake for 30 minutes.

If using, sprinkle cheese on top and bake uncovered for an additional 15 minutes.

Let it cool for a few minutes before serving.