Mix beef and pork. Season with 1/2 teaspoons salt, thyme,and pepper. Add the rice, 1 chopped onion and beaten egg. Mix well. Shape into 8-10 small rolls. Parboil cabbage leaves 5 minutes. Wrap each roll in a cabbage leaf and tie securely with string. Put in a skillet with tomato juice, 1 cup water, and meat paste (bouillon). Add shortening, the other onion, parsley and about 1/2 teaspoons salt. Cover and simmer 1 hour. Turn rolls occasionally. Season to taste, then thicken sauce slightly with flour blended smooth to thin paste with cold water. Remove strings. Serve rolls with gravy poured on them.