Bring a large pot of salted water to a boil. Core the cabbage and gently peel off about 12 leaves. Blanch the cabbage leaves in the boiling water for about 2-3 minutes or until softened. Drain and set aside to cool.

In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined but do not overmix.

Take a cabbage leaf and place a portion of the filling (about 1/4 cup) on the center. Fold in the sides and roll up the leaf to enclose the filling. Repeat with the remaining leaves and filling.

In a saucepan, mix together the tomato sauce, tomato paste, water or beef broth, brown sugar, lemon juice, Worcestershire sauce, salt, and pepper. Bring to a simmer, stirring until well combined.

Place a layer of the sauce on the bottom of a large pot or Dutch oven. Arrange the stuffed cabbage rolls seam-side down in the pot. Pour the remaining sauce over the top of the cabbage rolls.

Cover and simmer on low heat for about 1 to 1.5 hours, or until the meat is cooked through and the cabbage is tender.

Carefully remove the cabbage rolls from the pot and serve with additional sauce spooned over the top.