Preheat your oven to 350 degrees Fahrenheit.

In a large pot, bring enough water to a gentle boil. Remove the tough core from the large head of green cabbage, and carefully place the cabbage in the boiling water. Cook for about 5 minutes, or until the outer leaves soften.

Using kitchen tongs, carefully take out the softened cabbage leaves one by one. Place them on a plate to cool.

Rinse the uncooked white rice under cold water. In a large mixing bowl, combine the ground beef, rinsed rice, finely chopped onion, minced garlic, and the egg. Season with salt, black pepper, paprika, and dried parsley, then pour in the Worcestershire sauce. Mix gently until well combined.

In a medium saucepan, heat the olive oil over medium heat. Add in the tomato sauce, crushed tomatoes, tomato paste, and brown sugar, stirring to combine. Allow the sauce to simmer for 5 minutes, then add lemon juice and beef broth.

Spread a thin layer of the sauce across a baking dish. Take one cabbage leaf, spoon about a quarter cup of filling near the base, then fold sides over and roll tightly to form a parcel.

Place the rolls seam side down in the baking dish. Pour the remaining tomato sauce over the rolls and cover with aluminum foil.

Transfer the baking dish to the oven and bake for 75 minutes. Use a meat thermometer to check that the centers reach at least 160 degrees Fahrenheit.

Once cooked, remove the foil and spoon sauce over the rolls. Return to the oven and bake uncovered for another 15 minutes.

Allow the rolls to rest for about 10 minutes before serving.