Prepare the cabbage leaves. Bring a large pot of salted water to a rolling boil. Carefully lower the whole cabbage head into the water and cook for 3–4 minutes. As the outer leaves soften and turn a vibrant, bright green, use tongs to peel them off one by one. You'll need about 12 large, intact leaves. If the central stem feels too thick, trim it flat with a sharp knife — this makes rolling much easier. The leaves should be pliable and glossy, with a slight give when you bend them.

Make the filling. In a large mixing bowl, combine the minced beef, cooled cooked rice, finely diced onion, minced garlic, beaten egg, dried oregano, smoked paprika, black pepper, and salt. Use your hands to mix everything together until it's evenly distributed — the mixture should feel cohesive but not dense, with the rice and beef clinging together nicely. The aroma of oregano and paprika will already be promising.

Assemble the rolls. Lay a cabbage leaf flat on your work surface, with the stem end facing you. Place about 3 tablespoons of the filling (roughly the size of a small fist) near the base of the leaf. Fold the sides inward over the filling, then roll the leaf away from you, tucking it snugly as you go. Each roll should feel firm and compact, with no gaps. Repeat with the remaining leaves and filling.

Prepare the sauce. In a medium bowl, whisk together the tinned chopped tomatoes, tomato purée, and beef stock. The sauce should be a deep, rich red colour with a smooth consistency. Taste it — it should be savoury and slightly tangy; adjust with a pinch of salt if needed.

Layer and bake. Preheat your oven to 180°C (350°F). Spread a thin layer of the tomato sauce across the bottom of a large baking dish (about 30x20 cm). Arrange the cabbage rolls in a single layer, seam-side down, snugly against each other. Pour the remaining sauce evenly over the top, making sure each roll gets coated. Cover the dish tightly with foil and bake for 40 minutes. The kitchen will fill with a warm, tangy, savoury scent.

Add the cheese and finish. After 40 minutes, remove the foil. The cabbage leaves should be tender and the sauce bubbling gently around the edges. Sprinkle the grated mozzarella and Parmesan evenly over the rolls. Return the dish to the oven, uncovered, and bake for another 12–15 minutes, until the cheese is melted, golden, and slightly blistered in spots. The top should look invitingly bubbly and the edges of the dish will have a rich, caramelised tomato colour.

Rest before serving. Remove the dish from the oven and let it sit for 5–7 minutes. This allows the filling to set slightly and the juices to redistribute. When you cut into a roll, the inside should be steaming and tender, the rice perfectly cooked, and the beef moist.