1 (3 lb.) head cabbage
4 c. water
1 c. cooked reg. rice
3/4 lb. ground chuck
3/4 c. minced onion
3/4 c. shredded carrots
3/4 c. milk
1 egg, slightly beaten
1/3 c. minced fresh parsley
1 clove garlic, minced
1/4 tsp. dried thyme leaves
1 tsp. salt
1/8 tsp. pepper
1 (28 oz.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1 tsp. dried thyme leaves
3 tbsp. flour
1/3 c. water

Remove core from cabbage. Heat 4 cups water in big pot until boiling. Add head of cabbage. Cover and simmer 7 minutes or until cabbage is tender. Remove cabbage and let cool slightly. Discard water. Carefully peel off 12 cabbage leaves trimming off the thick inner part of leaf.

Combine ground chuck, cooked rice, onion, carrots, milk, egg, parsley, garlic, 1/4 teaspoon thyme, salt and pepper. Mix well. Place about 1/4 cup mixture into each leaf. Roll up, folding sides in and securing with toothpick.

Combine tomatoes, tomato sauce and thyme leaves (1 teaspoon). Add rolled cabbage, spooning mixture over cabbage. Bring to boil then cover and simmer for about 45 minutes. Remove cabbage and keep warm.

Combine flour and water, stirring until blended. Pour into sauce. Cook over medium heat stirring until it boils and thickens, about 5 minutes. Serve over cabbage rolls.