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Remove the core from the cabbage and boil the entire head in a large pot of water for approximately 8–10 minutes until the leaves become soft and flexible. Carefully peel off the leaves one by one and set them aside. If necessary, trim the thick center rib from each leaf.
In a large mixing bowl, combine the ground beef, uncooked rice, onion, garlic, eggs, paprika, salt, and pepper. Mix thoroughly.
Take 2–3 tablespoons of the filling and place it on each cabbage leaf. Roll the leaf tightly, tucking in the sides as you go, and place the roll seam-side down.
In a separate bowl, combine the tomato sauce, diced tomatoes, broth, sugar (if using), and thyme.
Spread a layer of sauce on the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in a single layer and pour the remaining sauce over them.
Cover the dish tightly with foil or a lid and bake at 350°F for 1.5–2 hours, or until the rolls are tender and the rice is fully cooked.
Garnish with fresh parsley and serve hot alongside crusty bread or mashed potatoes.