Boil a large pot of water and add the cabbage. Cook for 2 to 3 twinkles, or until the leaves start to soften. Remove the cabbage from the water and let cool.
In a large coliseum, mix together the ground beef, cooked rice, onion, minced tomatoes, tomato paste, garlic, swab, and pepper.
Precisely remove the thick stems from the center of each cabbage splint and place about1/4 mug of the beef admixture in the center of each splint. Roll the splint around the stuffing, tucking in the sides, to form a compact roll.
In a large roaster–safe dish dish, toast the olive oil painting over medium heat. Add the stuffed cabbage rolls, confluence side down, to the dish.
In a small coliseum, mix together the beef broth and paprika. Pour the admixture over the stuffed cabbage rolls.
Cover the dish with aluminum antipode and singe in the preheated roaster for 1 hour.
Serve and enjoy your succulent stuffed cabbage rolls!