In a 3 quart saucepan, heat the olive oil over medium heat.
Add the diced onion and garlic and cook until soft and golden brown (about 8 minutes).
Add the thyme and carrot and cook for an additional 5 minutes.
Add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly.
Lower the heat and simmer for thirty minutes.
For Cabbage Rolls.
While sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper.
Place one half of the completed sauce and wine in a large covered oven-proof casserole dish.
Take individual whole cabbage leaf and lay out on a cutting board. Place a medium-sized handful of meat mixture in the lower center of the leaf. Fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. Continue with remaining cabbage leaves until meat is used up.
Chop remaining cabbage and stir into remaining sauce.
Spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375ºF oven and bake for 1 hour.
Serve immediately with mashed potatoes.
* Stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving. Can be frozen for up to 6 months in an airtight container. Thaw in refrigerator, heat and serve.