Begin by boiling water in a large pot. Carefully remove the core from the cabbage and place the entire head in the boiling water for about 3-5 minutes until the outer leaves are tender. Peel off the softened leaves and set them aside to cool. Repeat until you have about 12-14 leaves.

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.

In a mixing bowl, combine the ground meat, cooked rice, sautéed onion and garlic, thyme, paprika, salt, and pepper. Mix until well combined.

Take a cabbage leaf and place about 2-3 tablespoons of the filling at the stem end of the leaf. Roll the leaf away from you, tucking in the sides as you go, to create a tight roll. Repeat with the remaining leaves and filling.

In a baking dish, spread a layer of tomato sauce on the bottom. Place the cabbage rolls seam side down in the dish. Pour the diced tomatoes over the top, then add ½ cup of water around the edges to help keep the rolls moist while baking.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.

Once cooked, remove from the oven and let the rolls cool for a few minutes. Serve warm, garnished with fresh parsley if desired.