Polish Stuffed Cabbage Rolls (Gołąbki)

Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
Submerge the cabbage head in the boiling water for 2-3 minutes or until the outer leaves are tender. Remove the cabbage and let it cool.
Gently peel off the leaves, being careful not to tear them. You will need about 12-15 leaves.
Cook the Rice:

In a medium saucepan, cook the rice according to package instructions. Set aside to cool.
Make the Filling:

In a large bowl, combine the cooked rice, ground beef or turkey, chopped onion, minced garlic, egg, thyme, paprika, salt, and pepper. Mix until well combined.
Assemble the Rolls:

Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly, starting from the base. Repeat with the remaining leaves and filling.
Prepare the Sauce:

In a large skillet, heat olive oil over medium heat. Add the tomato sauce and diced tomatoes, stirring to combine. Season with salt and pepper to taste.
Cook the Cabbage Rolls:

Place the stuffed cabbage rolls seam-side down in the skillet with the sauce. Cover and simmer for 30-40 minutes, or until the meat is cooked through and the cabbage is tender.
Serve:

Carefully transfer the cabbage rolls to a serving platter. Spoon the sauce over the top and garnish with fresh parsley, if desired.
Serving and Storage Tips: