1. Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.

2. While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).

3. Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.

4. Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.

5. Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.

6. Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.

7. Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

Cook's Notes:

Use 2 pounds of ground meat in any combination.

To soften the leaves, the cabbage can also be boiled. If boiled, don't discard the water--it's great for split pea soup.