Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the cabbage and blanch until wilted, about 2 minutes. Pat each leaf dry with a kitchen towel. Trim thick ribbed part with a paring knife, leaving leaf intact.
In a medium bowl, combine ground beef, onion, garlic, 1 tablespoon sea salt and paprika.
Spoon about 1/2 cup of beef mixture (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling and tuck in sides. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
If you are using tomato sauce, spread it over stuffed cabbage leaves. Cover with parchment-lined foil and bake until cooked through and cabbage is tender, about 40-50 minutes. If you are not using sauce, bake in the dish for 30-40 minutes.