Remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water and cook for 5 to 8 minutes, turning it occasionally, until the outer leaves soften.

Use tongs to carefully remove the softened leaves and place them aside to drain and cool. Continue cooking and removing leaves as needed, then trim the thick center rib from each leaf.

In a large bowl, combine the ground beef, ground pork, onion, garlic, egg, cauliflower rice, salt, pepper, paprika, and parsley if using. Mix only until the ingredients are combined so the filling stays tender.

Stir together the tomato sauce, diced tomatoes, water or beef broth, Italian seasoning, salt, black pepper, and optional garlic powder. Taste the sauce and adjust the seasoning if needed.

Spread a small amount of sauce over the bottom of a 9-by-13-inch baking dish. Place approximately 1/4 cup of filling near the base of each cabbage leaf.

Fold the sides of each leaf over the filling, then roll it tightly from the base toward the open edge. Arrange every roll seam-side down in the baking dish so the cabbage stays closed during baking.

Pour the remaining tomato sauce over the cabbage rolls and cover the dish tightly with foil. Bake at 350°F for about 60 minutes, or until the cabbage is tender and the center of a roll reaches at least 160°F.

For a thicker sauce or lightly browned top, remove the foil during the final 10 to 15 minutes of baking. Let the finished cabbage rolls rest for 10 minutes before serving.