Preheat your oven to 350°F (175°C) and bring a large pot of water to a boil. Remove tough outer leaves from the cabbage.

Boil the whole cabbage head for 5 to 8 minutes. Peel away 10 to 12 softened leaves and let cool.

Trim the thick center rib from each leaf for easier rolling.

Rinse uncooked rice under cold water, then cook in a saucepan with 1 cup of water for about 10 minutes until partially tender, and let cool.

In a mixing bowl, combine ground beef, cooled rice, chopped onion, garlic, egg, salt, pepper, paprika, Worcestershire sauce, and parsley.

Take a cabbage leaf, add 1/4 cup filling, fold sides in, and roll tightly. Repeat with remaining leaves.

In an oven-safe skillet, heat olive oil and brown the cabbage rolls on all sides for about 2 minutes each. Transfer to a plate.

In the same skillet, melt unsalted butter. Add onions and brown sugar, cooking until caramelized, about 15-20 minutes.

Sprinkle flour over caramelized onions, stir for 1-2 minutes, then stir in beef broth and remaining ingredients. Simmer for 4-5 minutes.

Arrange cabbage rolls seam-side down in the skillet, cover with gravy, and bake covered for 50-60 minutes.

Remove from oven, let rest for 5 minutes, sprinkle with parsley, and serve warm with gravy.