Bring a large pot of water to a boil. Carefully remove the core from the cabbage, then place the whole head in the boiling water for 5-7 minutes until the leaves soften. Remove the cabbage and let it cool.

Peel off about 12-14 cabbage leaves and set aside.

In a medium saucepan, cook the rice according to package instructions until it's tender. Set aside.

In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, paprika, and thyme. Mix well until all ingredients are evenly incorporated.

Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the meat filling at the base of the leaf. Fold the sides over the filling and roll it up tightly, starting from the base. Repeat with remaining leaves and filling.

In a large skillet, heat olive oil over medium heat. Add the tomato sauce, diced tomatoes, and broth. Stir well and bring to a light simmer.

Preheat the oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a baking dish. Place the stuffed cabbage rolls seam-side down into the dish.

Pour the remaining sauce over the rolls and cover with a lid or aluminum foil. Bake in the preheated oven for 45-60 minutes until the rolls are cooked through and the flavors meld together.

Garnish with fresh parsley if desired, and serve warm.