Step 1

Remove the core from the cabbage. Blanch the whole head in boiling water for about 5 minutes, then cool slightly. Carefully peel off the leaves, trimming any thick veins to make them more pliable and soft.

Step 2

Heat the vegetable oil in a pan over medium heat. Sauté the chopped onion until translucent and set aside to cool.

Step 3

In a large bowl, mix the ground pork, cooked rice, breadcrumbs, sautéed onion, salt, and pepper. Combine well.

Step 4

Place a spoonful of the pork mixture onto each cabbage leaf. Fold in the sides and roll up tightly. Place the rolls seam-side down in a baking dish or a large pot.

Step 5

In a bowl, whisk together the broth, tomato paste, oregano, paprika, and thyme. If using, gradually whisk in the heavy cream to the sauce.

Step 6

Pour the tomato sauce over the cabbage rolls. Cover and simmer on the stove or bake in a 375°F (190°C) oven for about 1-1.5 hours, until the meat is cooked through and the cabbage is tender.

Step 7

Enjoy the stuffed cabbage rolls hot, with a side of the sauce spooned over the top. They pair wonderfully with mashed potatoes or fresh bread.