Bring a large pot of water to a boil. Carefully place the whole cabbage into the pot and cook for 8 to 10 minutes, loosening the leaves as they soften. Remove 12 to 14 large leaves and set aside to cool.

In a large bowl, combine the ground beef, ground pork, cooked rice, diced onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until just combined.

Heat olive oil in a saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the tomato sauce, crushed tomatoes, brown sugar, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

Lay a cabbage leaf flat on a work surface. Trim the thick center rib if necessary. Place about 1/3 cup of filling near the stem end. Fold the sides inward and roll tightly. Repeat with the remaining leaves and filling.

Preheat the oven to 350 degrees F (175 degrees C). Spread 1 cup of the tomato sauce into the bottom of a 9x13 inch baking dish.

Place the cabbage rolls seam side down in the baking dish. Pour the remaining sauce evenly over the top.

Cover tightly with foil and bake for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes until the sauce is bubbling and the rolls are fully cooked.

Let the cabbage rolls rest for 10 minutes before serving. Spoon extra sauce over each roll and garnish with additional parsley if desired.