Preheat oven to 350 degrees. In a large pot of boiling salted
water, cook cabbage until just crisp tender, about 10 minutes. Drain
well, rinsed under cold water, and drain again.
In a small saucepan of boiling salted water, cook rice 5 minutes.
Drain, rinse under cold water, and drain again.
In a large bowl, combine onion, 3/4 cup tomato sauce, eggs, salt,
thyme, and pepper; mix with a fork. Add rice, ground round, and
ground pork and blend well.
In a lightly greased 9 x 13-inch baking dish, spread half of
cabbage in an even layer. Cover with all of meat mixture. Spread
remaining cabbage on top. Combine remaining 1-1/4 cups tomato sauce
and beef broth and pour over casserole. Cover tightly with aluminum
Bake 1 hour. Remove foil and bake 15 minutes longer. (Just right
for when you want to enjoy the flavors of stuffed cabbage, but aren't
up to "fussing" with rolling leaves).