Cabbage Rolls in Tomato Sauce

Begin by placing a head of cabbage, with the core facing downwards, into an 8- to 10-cup microwave-safe casserole dish. Next, add half a cup of water and cover the dish to facilitate even cooking. Microwave on high for 10 to 15 minutes, or until the outer leaves of the cabbage become tender. Remove from the microwave and let it cool down.

While the cabbage is undergoing this process, preheat your oven to 350 degrees F (175 degrees C). This temperature is crucial for the subsequent steps.

In a large bowl, combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper. Add a teaspoon of each thyme, basil, and oregano to the mixture and ensure that everything is well combined.

Meanwhile, take the cooled cabbage and remove 12 of its outer leaves. Remove any thick stems from these leaves to make them more manageable for rolling. You can either use the remaining cabbage for another recipe or discard it.

Divide your meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf and roll it up, making sure to fold in the ends. Place these rolls seam-side down in a single layer in a casserole dish.

Combine crushed tomatoes with the remaining thyme, basil, and oregano. Pour this mixture over the cabbage rolls to add flavor and moisture.

Cover the dish with a lid or aluminum foil and bake in the preheated oven until the meat is cooked through, approximately 1 hour. To verify this, insert an instant-read thermometer into the center of the dish and check if it reads at least 160 degrees F (71 degrees C). Once cooked, let the dish stand for 10 minutes before serving.