Stuffed Cabbage Rolls with Tomato Sauce

Step 1
Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.

Step 2
While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).

Step 3
Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.

Step 4
Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.

Step 5
Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.

Step 6
Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.

Step 7
Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.