• Remove the core from the bottom of the cabbage head with a pairing knife.
• Fill the large pot with water and boil it. Put the cabbage in the pot. Cover and boil it on medium heat. 
• After 10 minutes, check the cabbage to see if the leaves are softened enough to pull off large intact individual leaves. (You may need to continue to blanch the cabbage repeatedly to easily pull off more whole individual leaves). 
• Remove the remaining cabbage from the pot and set it on the cutting board. Let it cool down. Then you can separate more leaves and cut out the hard stem. Set it aside.

Make the Filling

• Cook rice and let it cool.
• Combine ground pork, beef, onion, garlic, spices and rice in a medium bowl. Set it aside.

Make Tomato Sauce

• Heat the oil in a medium pot over medium heat. Add diced onion and cook, frequently stirring, for 5 minutes. Add garlic and cook until fragrant, about 60 seconds. Add crushed tomatoes, chicken stock, salt, remaining spices, and pepper, and bring to a boil. Reduce heat to low and simmer the sauce for 20 minutes. 
• Make a slurry from arrowroot flour and add it to a sauce to make it thicker (slury 1 tbsp arrowroot and 1 tbsp water).
• If you are adding heave creamy or cashews sauce (recipieon my wbeite) now is the time to do it.

Prepare Cabbage Leaves

• Make sure not to overlook the cabbage. The leaves should still be a little firm.
• Remove all the leaves from the cabbage.
• Cut the thick stem from the back of each leaf with a paring knife. Make sure not to cut through the leaf.

Stuff and Roll Cabbage Leaves

• Place a scoop of filling on the middle of a cabbage leaf.
• Fold up the leftover part of the cabbage leaf and fold in the sides.
• Then roll forward until the cabbage leaf completely covers the filling, and repeat. 
• Prepare the pot. Pout some leftover cabbage leaves on the bottom then Put the stuffed cabbage into a pot in rows. Pour the sauce (if you are planning on freezing the rolls, save some sauce) evenly over the cabbage rolls. Cook for 90 minutes.

Bake

• Bake in the Dutch oven at 350 F for 90 minutes.

Serve

• Sreve hot with a dolop of sourcream and dill