Boil the whole cabbage head in a large pot until the leaves become soft and pliable. Carefully separate the leaves and trim the thick stems from each one.

In a bowl, mix ground pork, ground beef, cooked rice, onion, garlic, egg, dill, paprika, salt, and pepper until well combined.

Spoon roughly 2 tablespoons of filling onto each cabbage leaf. Fold the sides over and roll tightly, like a burrito.

In a saucepan, heat vegetable oil. Add crushed tomatoes and tomato paste. Stir and cook for a few minutes, then add water or broth and simmer for 5 minutes.

In a Dutch oven or baking dish, layer some chopped cabbage remnants on the bottom. Layer the rolls tightly, then pour the tomato sauce over them. Cover and bake at 350°F (175°C) for about 2 hours.