Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully remove 8-10 large leaves from the cabbage head and blanch them in the boiling water for 2-3 minutes, until softened. Drain and set aside.

Make the beef filling: In a large skillet, heat the olive oil or butter over medium heat. Sauté the chopped onion and garlic for 3-4 minutes until softened. Add the ground beef and cook until browned. Stir in the cauliflower rice (if using), parsley, thyme, paprika, salt, and pepper. Remove from heat and let the mixture cool slightly. Stir in the beaten egg.

Prepare the sauce: In a separate saucepan, combine the crushed tomatoes, beef broth, and tomato paste. Simmer over medium heat for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.

Assemble the cabbage rolls: Place a spoonful of the beef mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly, tucking in the ends. Place the cabbage rolls seam-side down in a baking dish.

Bake the cabbage rolls: Preheat the oven to 375°F (190°C). Pour the tomato sauce over the cabbage rolls, covering them completely. Cover the dish with foil and bake for 30-35 minutes, until the cabbage is tender and the filling is cooked through.

Serve: Garnish with extra fresh parsley if desired, and serve hot. These cabbage rolls pair well with a simple green salad or cauliflower mash.