Bring a large pot of water to a boil and carefully peel away 12 leaves from the cabbage head. Boiling them makes them pliable and easy to roll. This should take about 10 minutes.

In a skillet over medium heat, heat olive oil and sauté the finely chopped onion until translucent, about 3-4 minutes.

Add minced garlic, ground beef, dried thyme, paprika, salt, and pepper to the skillet. Cook until the beef is browned, approximately 8-10 minutes.

Combine the cooked rice with the beef mixture in a large mixing bowl.

Place a generous amount of the filling on each cabbage leaf and roll it tightly, tucking in the edges to seal. Repeat with remaining leaves and filling.

Preheat your oven to 350°F (175°C).

Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.

Arrange the stuffed cabbage rolls seam side down in the baking dish.

Pour the remaining tomato sauce over the rolls and sprinkle with sugar.

Cover the dish with aluminum foil and bake for 1 hour, or until heated through.

Remove from oven and let rest for 10 minutes before serving to allow the flavors to meld.