Boil a large pot of water and add the whole head of cabbage. Cook for 2-3 minutes until outer leaves soften. Gently peel off about ten leaves.

In a skillet over medium heat, sauté onion and garlic until translucent (about 5 minutes). Combine with ground meat, rice, thyme, oregano, salt, and pepper in a bowl.

Place two tablespoons of filling on each cabbage leaf's base and roll tightly, tucking in sides. Arrange seam-side down in a baking dish.

Mix crushed tomatoes with tomato paste and pour half over the rolls. Cover with foil.

Preheat oven to 375°F (190°C) and bake for about an hour. Remove foil during the last fifteen minutes to brown the tops.

Serve hot, drizzled with remaining sauce.