Start by removing the core from the cabbage and blanch the whole head in a large pot of boiling water for about 5-7 minutes, until the leaves become pliable. Remove and set aside to cool.

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

In a mixing bowl, combine the ground beef, ground pork, cooked rice, sautéed onion and garlic, thyme, oregano, paprika, salt, and pepper. Mix well until combined.

Once the cabbage is cool enough to handle, carefully peel off the leaves. You will need about 12-14 leaves for rolling.

Take one cabbage leaf, place a generous spoonful of the meat mixture on the bottom center of the leaf, tuck in the sides, and roll it up tightly. Repeat for the remaining leaves and filling.

Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of tomato sauce on the bottom. Place the cabbage rolls seam-side down in the dish.

In a separate bowl, mix the diced tomatoes, tomato sauce, tomato paste, and lemon juice (if using). Pour the sauce evenly over the cabbage rolls, ensuring they are well-coated.

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to brown the top slightly.

Let the cabbage rolls cool for a few minutes before serving. Garnish with fresh parsley if desired.