Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
Bring to a boil.
Reduce heat and simmer, uncovered, until the vegetables are very soft.
Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
Simmer over very low heat.
Meanwhile, prepare the cabbage rolls.
Put the whole head of cabbage in a large pot of boiling water.
Boil for about 5 minutes until leaves are loosened.
Remove cabbage and carefully peel off 12 leaves.
Return these to the boiling water and cook until soft, about 5 more minutes.
Remove from pot and drain carefully so they remain whole.
Chop enough of the remaining cabbage to make 1 cup.
Heat oil in a frying pan over medium heat.
Add remaining onion and cook until soft, about 5 minutes.
Add remaining garlic and cook 1 minute.
Add 1/2 teaspoon thyme and the marjoram and stir briefly.
Combine this mixture with the ground meats, rice, and chopped cabbage.
To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
Form meat mixture into 12 ovals.
Cut large rib from each of the 12 cabbage leaves.
Put 1 meat oval on each leaf and roll up half way.
Fold 2 ends in and finish rolling Place in large casserole dish.
Cover with tomato sauce mixture and cover with foil.
Bake in 350 degree oven for about an hour.
