1. Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage, and place the whole head in the boiling water. Boil for about 2-3 minutes until the outer leaves become soft and pliable.
- Use tongs or a fork to remove the softened leaves and place them in a bowl of ice water to stop the cooking process. Repeat this process until you have enough leaves for your rolls.
2. Make the Filling:
- In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, salt, black pepper, paprika, and thyme (if using).
- In a separate small bowl, whisk together the egg and milk.
- Add the egg and milk mixture to the meat mixture and combine thoroughly.
3. Roll the Cabbage Rolls:
- Take a cabbage leaf and place a portion of the meat and rice mixture at the base of the leaf (near the stem end).
- Roll the leaf, tucking in the sides as you go, to create a compact roll. Repeat with the remaining leaves and filling.
4. Prepare the Tomato Sauce:
- In a separate saucepan, combine the tomato sauce, diced tomatoes, brown sugar, white vinegar, water, salt, and black pepper. Stir well.
5. Assemble and Cook:
- Place a small amount of the tomato sauce on the bottom of a large, heavy-bottomed pot or Dutch oven to prevent sticking.
- Arrange the cabbage rolls seam side down in the pot.
- Pour the remaining tomato sauce over the cabbage rolls.
- Cover the pot and simmer over low heat for 1.5 to 2 hours, or until the cabbage rolls are tender and the filling is fully cooked.
6. Serve:
- Carefully remove the cabbage rolls from the pot and place them on a serving platter. Serve with some of the tomato sauce from the pot.
Stuffed cabbage rolls are often served with mashed potatoes or crusty bread to soak up the delicious tomato sauce. Enjoy this classic and comforting dish!