Bring a large pot of salted water to a boil. Carefully place the whole head of cabbage in the boiling water and blanch for about 5 minutes, or until the outer leaves are soft. Carefully remove the cabbage and let cool. Trim the leaves away from the core, setting them aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent. Add in the ground beef and cook until browned and cooked through.

To the meat mixture, stir in the crushed tomatoes, uncooked rice, paprika, salt, black pepper, and oregano. Mix everything together well; the rice will soak up the flavors as it cooks.

In a large casserole dish, place a layer of cabbage leaves at the bottom. Spoon the meat mixture over the cabbage, then layer again with remaining cabbage leaves. Repeat until all ingredients are used, ending with a final layer of tomato sauce.

Cover the dish with aluminum foil and cook in a preheated oven at 350°F (175°C) for about 1 hour or until the rice is tender and cooked through.

Remove from the oven, sprinkle with fresh parsley if desired, and enjoy your delicious unstuffed cabbage rolls!