First, prepare your aromatics. Finely dice the yellow onion and mince the garlic. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion becomes beautifully translucent and fragrant.
Next, pour in the undrained crushed tomatoes, tomato sauce, and tomato paste. Stir in the Italian seasoning, brown sugar, Worcestershire sauce, and red wine vinegar. Bring the sauce to a gentle simmer for 10 minutes, allowing the flavors to meld beautifully. Once simmered, set the sauce aside to cool slightly.
While your sauce simmers, prepare the cabbage. Carefully remove the core from the green cabbage head using a paring knife. Bring a large stockpot of water to a rolling boil. Submerge the whole cored cabbage head into the boiling water and cook until the outer leaves are pliable and easy to peel off, typically 20-30 minutes. Once tender, gently remove the leaves and set them aside to cool completely.
In a large mixing bowl, combine the ground beef, al dente long-grain rice, salt, black pepper, smoked paprika, and finely chopped yellow onion. Mix thoroughly with your hands until all ingredients are well incorporated and seasoned evenly.
Once the cabbage leaves are cool enough to handle, use a paring knife to carefully shave off the thickest part of the central rib from each leaf. This step is crucial for making the leaves flexible and easier to roll without tearing.
Preheat your oven to 350°F (175°C). Spread a thin layer of the prepared tomato sauce on the bottom of a 9×13-inch baking dish.
Take one prepared cabbage leaf and place about 2 tablespoons of the meat mixture near the stem end. Fold the sides of the leaf inward towards the center, then tightly roll it up from the stem end to create a neat parcel. Place the roll seam-down in the prepared baking dish.
Continue this process, arranging the stuffed cabbage rolls snugly in layers in the baking dish. Once all rolls are assembled and placed, pour the remaining tomato sauce generously over the top, ensuring all rolls are covered.
Cover the baking dish tightly with aluminum foil and bake for 90 minutes, or until the cabbage is exceptionally tender and the filling is cooked through. The meat should reach an internal temperature of 160°F (71°C).