Bring a large pot of salted water to boil. Remove the core from the cabbage and carefully place the whole head into the boiling water. As the outer leaves soften (about 2-3 minutes), carefully peel them off with tongs and set aside. Continue until you have about 12-14 large leaves. Pat the leaves dry and trim any thick center ribs to make rolling easier.

In a large bowl, combine the ground beef, ground pork, uncooked rice, diced onion, minced garlic, paprika, thyme, salt, and pepper. Mix thoroughly with your hands until all ingredients are evenly distributed. The mixture should be well-combined but not overworked.

Place a cabbage leaf on your work surface with the stem end closest to you. Add about 1/3 cup of filling near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, creating a compact package. Repeat with remaining leaves and filling.

Preheat oven to 350°F (175°C). In a medium bowl, mix together crushed tomatoes, tomato sauce, tomato paste, and beef broth until well combined. Spread about one cup of the sauce mixture on the bottom of a 9x13 inch baking dish.

Arrange the cabbage rolls seam-side down in the baking dish, packing them snugly together. Pour the remaining sauce over the rolls, ensuring they're completely covered. Cover the dish tightly with aluminum foil and bake for 75 minutes, or until the cabbage is tender and the filling is cooked through. Let rest for 10 minutes before serving, garnished with fresh parsley.