1. Bring a large pot of salted water to a boil. Core the cabbage and carefully lower the whole head into the water. Simmer 8–10 minutes, peeling away softened outer leaves with tongs as they loosen. Transfer leaves to a towel to cool and drain. Trim the thick rib at the base of each leaf so it bends easily.

2. Prepare the filling: In a large bowl combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, paprika, dried thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix gently with clean hands or a fork until just combined; do not overmix.

3. Make the tomato sauce: In a separate bowl whisk together tomato sauce, crushed tomatoes, beef broth, brown sugar, vinegar, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and a pinch more paprika if you like extra warmth. Taste and adjust seasoning.

4. Lightly grease a large baking dish or Dutch oven with olive oil. Spoon a thin layer of sauce over the bottom of the dish to prevent sticking.

5. Assemble the rolls: Lay one cabbage leaf flat, rib side down. Place 1/4 to 1/3 cup of the meat mixture near the stem end. Fold the sides over the filling, then roll up tightly from the bottom, creating a neat bundle. Place seam-side down in the prepared dish. Repeat with remaining leaves and filling, packing the rolls snugly in a single layer (and a second layer if needed).

6. Pour the remaining tomato sauce evenly over the rolls, making sure they are mostly submerged. Drizzle the top with the 2 tablespoons olive oil. Cover the dish tightly with foil or a lid.

7. Bake in a preheated 180°C / 350°F oven for 70–90 minutes, or until the cabbage is very tender and the meat is cooked through to at least 74°C / 165°F. For a slightly caramelized top, uncover during the last 10–15 minutes of baking.

8. Remove from the oven and let the rolls rest for 10 minutes so the juices settle. Spoon extra sauce from the pan over each serving, garnish with chopped fresh parsley, and add a dollop of sour cream if desired. Serve hot.