Bring a large pot of water to a boil. Remove the core of the cabbage and gently place the whole head into the water.

Cook for 5–8 minutes, peeling off softened outer leaves with tongs as they loosen. You want leaves that bend without tearing.

Continue until you have about 12 large leaves. Save even torn or smaller leaves—they work for layering.

In a skillet, heat olive oil over medium heat. Sauté diced onion for 2 minutes until translucent, then add garlic for another 30 seconds until fragrant.

Remove from heat and stir in rice, 1 cup crushed tomatoes, oregano, smoked paprika, salt, and pepper. The mixture should be moist but not runny, with grains still separate.

Lay a cabbage leaf flat. Spoon 2–3 tablespoons of filling near the base. Fold in the sides and roll tightly from base to tip.

For torn leaves, overlap two smaller leaves to create a stable base. Repeat with remaining leaves.

Preheat oven to 375°F (190°C). Spread half of the remaining crushed tomatoes in the baking dish to prevent sticking.

Arrange the rolls seam-side down and tuck in any loose or layered pieces. Pour remaining tomatoes over the top. The sauce should coat without drowning the rolls.

Cover the dish with foil and bake for 40–45 minutes. Cabbage should be tender, filling heated through, and sauce slightly thickened at edges.

If the top looks dry, spoon a little extra tomato over it halfway through baking.

Let the casserole rest 5 minutes. Scoop carefully—the layers will hold better after resting. Enjoy warm.

Tender cabbage wraps around savory herbed rice in a comforting tomato sauce. Soft layers contrast with the slightly firm outer leaves, giving structure to each bite.