Begin by preparing your cabbage for rolling. Bring a large pot of salted water to a boil and carefully place 1 whole cabbage into the pot. Allow it to cook for approximately 10-15 minutes until the outer leaves become pliable and can be easily separated.

Once softened, carefully peel away individual leaves and set them aside on a clean surface to cool. If the inner leaves are still too firm, return the cabbage to the boiling water for a few more minutes.

While the cabbage cools, prepare your filling by combining 2 lbs of raw ground beef or ground veal with 1 cup of uncooked rice, a handful of fried onions, 1 egg, salt, pepper to taste, fresh parsley and fresh dill (both chopped), and 2-3 tablespoons of tomato paste. Mix these ingredients together thoroughly until well combined, being careful not to overwork the meat.

To assemble the rolls, lay a cabbage leaf flat on your work surface and place approximately 2-3 tablespoons of filling near the stem end of the leaf. Fold the sides of the leaf inward, then roll tightly away from you, creating a compact bundle.

Place each roll seam-side down in a baking dish or large pot. Continue this process until all filling is used and all rolls are assembled.

Pour chicken broth or beef broth (approximately 2-3 cups) over the assembled rolls, ensuring they are partially covered. Cover the baking dish with foil or a lid and bake at 350°F for approximately 45-50 minutes, or until the rice is fully cooked and tender.

You can also simmer the rolls on the stovetop over medium-low heat for similar results. The rolls are ready to serve once the meat is cooked through and the rice has absorbed the flavorful broth.