Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully peel off 12 large leaves. Blanch the leaves for 3-4 minutes until pliable, then drain and cool slightly.

In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, half of the minced garlic, beaten egg, oregano, thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until well combined.

Lay a blanched cabbage leaf flat on a clean work surface. If the central vein is very thick, shave it down slightly with a knife.

Place approximately 1/3 cup of the meat mixture in the center of the leaf. Fold the sides over the filling and roll it up tightly like a burrito. Repeat with the remaining leaves and filling.

In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.

Pour in the crushed tomatoes and beef broth. Season the sauce with a pinch of salt and pepper and bring to a simmer.

Carefully place the stuffed cabbage rolls into the sauce, seam-side down, arranging them snugly in a single layer if possible.

Cover the pot, reduce the heat to low, and simmer gently for 75 to 90 minutes until the cabbage is very tender and the meat is fully cooked.

Serve hot with a generous spoonful of sauce over each roll and garnish with fresh parsley.