Directions: a. Gently remove the outer leaves of the cabbage, blanch them in boiling water for a few minutes until pliable, and set them aside.
b. In a large mixing bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, half of the diced tomatoes, half of the tomato sauce, chopped parsley, dried thyme, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
c. Take a cabbage leaf and place a scoop of the meat and rice mixture in the center. Roll it up, tucking the sides as you go, to form a neat roll. Repeat with the remaining leaves and mixture.
d. In a large pot, arrange the cabbage rolls side by side. Pour the remaining diced tomatoes, tomato sauce, and beef broth over the rolls.
e. Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the cabbage leaves are tender and the flavors have melded together.
f. Serve the Stuffed Cabbage Rolls hot, garnished with additional chopped parsley if desired.
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