Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of salted water to a boil.
2. Carefully remove the core from the cabbage with a sharp knife.
3. Submerge the cabbage head in the boiling water for 3–5 minutes, or until the outer leaves soften and begin to loosen.
4. Gently peel off the softened leaves and set them aside. Repeat until you have 12–14 large leaves. Trim the thick stem of each leaf with a knife for easier rolling.

Step 2: Prepare the Filling

1. In a large mixing bowl, combine the ground meat, uncooked rice, chopped onion, grated carrot, garlic, paprika, thyme, salt, and pepper. Mix well until fully combined.

Step 3: Assemble the Cabbage Rolls

1. Lay a cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of the filling near the base of the leaf.
2. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito.
3. Repeat with the remaining leaves and filling, setting the rolls aside seam-side down to prevent unraveling.

Step 4: Prepare the Tomato Sauce

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 2–3 minutes.
2. Stir in the tomato puree, broth, tomato paste, sugar, oregano, salt, and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld.

Step 5: Cook the Cabbage Rolls

1. Preheat your oven to 350°F (175°C).
2. Spread a thin layer of the tomato sauce on the bottom of a large baking dish or Dutch oven.
3. Arrange the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top, ensuring all rolls are covered.
4. Cover the dish tightly with foil or a lid and bake for 1.5–2 hours, or until the rolls are tender and the filling is cooked through.

Step 6: Serve and Garnish

1. Carefully remove the cabbage rolls from the dish and serve with a generous spoonful of sauce.
2. Garnish with fresh parsley and a dollop of sour cream if desired.