Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully cut out the hard core from the base of the cabbage. Place the whole cabbage in the boiling water for 3-4 minutes. This will soften the outer leaves. Gently peel off about 12 of the large outer leaves and return the rest of the cabbage to the pot for another 5 minutes to soften further if needed. Lay the leaves on a clean tea towel to drain and cool.

Prepare the Filling: While the cabbage cools, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and allow to cool slightly.

Combine the Filling Ingredients: In a large mixing bowl, combine the beef mince, pork mince, breadcrumbs, beaten egg, chopped parsley, thyme, salt, and pepper. Add the cooled onion and garlic mixture. Use your hands to mix everything together until just combined – be careful not to overwork the meat.

Trim and Fill the Leaves: Take a cooled cabbage leaf and lay it flat. If the central rib is very thick, carefully shave it down with a small, sharp knife to make it more flexible. What works best for me is placing about 2-3 tablespoons of the filling (an ice cream scoop works well for consistent portioning) at the core end of the leaf.

Roll the Cabbage: Fold the bottom edge of the leaf up over the filling. Fold in the two sides, then roll it up tightly to form a neat parcel. Repeat with the remaining leaves and filling.

Make the Sauce: Preheat your oven to 180°C (160°C fan). In a bowl, whisk together the chopped tomatoes, tomato purée, stock, smoked paprika, and Worcestershire sauce. Season with a little salt, pepper, and a pinch of sugar if your tomatoes are particularly sharp.

Assemble the Dish: Spread about a third of the tomato sauce over the bottom of a large baking dish (around 9x13 inches). Arrange the cabbage rolls snugly in the dish, seam-side down. Pour the remaining sauce evenly over the top of the rolls.

Bake to Perfection: Cover the dish tightly with foil and bake for 40 minutes. Then, remove the foil and bake for a further 20 minutes, until the sauce is bubbling and slightly reduced, and the rolls are cooked through.

Rest and Serve: Let the cabbage rolls rest in the dish for at least 10 minutes before serving. This allows the filling to set and makes them easier to serve.