Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head.

Place the entire cabbage head into the boiling water.

As the outer leaves soften (about 2-3 minutes), gently peel them off with tongs. Continue until you have about 10-12 usable leaves. Don't worry if some tear – we can use those for layering in the pot later!

Place the blanched cabbage leaves in a bowl of ice water to stop the cooking process. This will also make them easier to handle. Once cool enough, pat them dry with paper towels.

In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, diced tomatoes (undrained), oregano, thyme, salt, and pepper. Mix well with your hands until everything is thoroughly combined. The mixture should be slightly sticky and well-seasoned.

Lay a cabbage leaf flat on a cutting board. If the thick rib at the base of the leaf is very prominent, carefully slice it off with a knife, creating a more even surface.

Place about 1/4 cup of the meat mixture onto the center of the cabbage leaf.

Fold the sides of the cabbage leaf inward, then roll it up tightly from the bottom to the top, like a burrito. This will keep the filling securely inside.

In a large pot or Dutch oven, drizzle the olive oil over the bottom. Use any torn or smaller cabbage leaves to line the bottom of the pot. This will prevent the rolls from sticking and burning.

Place the cabbage rolls seam-side down in the pot, packing them snugly together in one or two layers.

Pour the tomato sauce over the cabbage rolls. Add the water or broth to the pot. If you like a sweeter sauce, stir in the brown sugar.

Bring the sauce to a simmer over medium heat. Then, reduce the heat to low, cover the pot tightly, and let the cabbage rolls simmer for at least 1 1/2 to 2 hours, or until the cabbage is very tender and the filling is cooked through. The longer they simmer, the more flavorful they become!

To check if they're done, carefully remove one cabbage roll and cut it open. The meat should be fully cooked, and the cabbage should be very soft.

Carefully remove the cabbage rolls from the pot with a slotted spoon. Serve them hot, spooning some of the delicious tomato sauce over the top. They're fantastic on their own or served with a dollop of sour cream or plain yogurt.