Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place it in the boiling water. Boil the cabbage for about 5-7 minutes, or until the outer leaves are pliable. Remove the cabbage and let it cool slightly. Carefully peel off 12-14 leaves for rolling.

In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes. In a mixing bowl, combine the ground beef, ground pork, cooked rice, sautéed onion and garlic, egg, salt, black pepper, and paprika. Mix until well combined.

Lay a cabbage leaf flat on a surface. Place approximately 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling and roll it up tightly, starting from the base. Repeat this process with the remaining leaves and filling.

In a separate bowl, combine the tomato sauce, water, oregano, and sugar if using. Mix well.

Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of the tomato sauce on the bottom. Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top, ensuring all rolls are covered.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.

Remove the cabbage rolls from the oven and let them cool for a few minutes before serving. Enjoy them warm, garnished with fresh herbs if desired.