Classic Stuffed Cabbage Rolls

Instructions
1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head and place the whole cabbage in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are softened and can be easily peeled off. Remove the cabbage from the water and let it cool slightly before carefully peeling off the leaves. Trim the thick vein from the bottom of each leaf to make them easier to roll.

2. Prepare the filling: In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, thyme, and oregano. Mix until well combined.

3. Assemble the rolls: Place a spoonful of the filling onto the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly, tucking in the edges as you go. Repeat with the remaining cabbage leaves and filling.

4. Prepare the sauce: In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, and lemon juice.

5. Cook the rolls: Spread a thin layer of the sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top of the rolls, covering them evenly.