Prepare Cabbage: Bring a large pot of salted water to a boil. Core the green cabbage, then blanch the head for about 2-3 minutes until tender. Remove and cool slightly, then peel off the leaves.

Cook Rice: Rinse 1 cup of long-grain white rice until the water runs clear. Combine with 2 cups of water in a saucepan, bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until tender. Drain and cool.

Sauté Vegetables: Heat 2 tbsp of vegetable oil over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent. Stir in minced garlic, paprika, salt, and pepper for 2 additional minutes.

Make Filling: Combine 1 lb each of ground pork and beef, cooled rice, and sautéed onion in a large bowl. Add 1 tbsp of dill and mix thoroughly.

Assemble Rolls: Trim the cabbage leaf vein, place 2-3 tablespoons of filling, fold in the sides, and roll tightly. Repeat with remaining leaves and filling, placing seam side down.

Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spread tomato sauce on the bottom of a large baking dish. Arrange cabbage rolls in a single layer, pouring remaining sauce over them.

Bake: Pour 1 cup of water or broth around the edges, cover tightly with foil, and bake for 1 to 1.25 hours until cooked through and tender.