1) Prep the cabbage
Bring a large pot of water to a boil and salt it. While it heats, use a small knife to cut a deep cone around the cabbage core and remove it.
Lower the whole cabbage into boiling water. Blanch for 3 to 5 minutes per round, then start peeling off the outer leaves with tongs as they loosen. Return the cabbage to the pot as needed and repeat until you have 12 to 14 large leaves.
Set the leaves aside to cool, then pat them dry. You can shave down the thick rib now or wait until you are rolling.
2) Make the tomato sauce
In a bowl or large measuring cup, stir together crushed tomatoes, tomato sauce, broth, brown sugar, vinegar, salt, pepper, and bay leaf. You should have about 6 cups sauce, give or take.
Pour about 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish and spread it around.
3) Mix the filling
In a large bowl, combine ground beef, uncooked rice, onion, garlic, egg, milk, salt, pepper, paprika, and dill. Mix with your hands just until combined. Do not overmix or it can turn tough.
4) Roll them up
Working with one cabbage leaf at a time, use a knife to shave down the thick rib near the base so it folds more easily. Add a heaping 1/4 cup to 1/3 cup filling near the base, fold the sides in, then roll up snugly like a burrito.
Place rolls seam side down in the baking dish. Repeat until the dish is full and cozy. If you have smaller extra leaves, tuck them around the sides or over the top like a little cabbage blanket.
5) Bake
Pour the remaining sauce over the rolls. The sauce should come partway up the sides. If your dish looks a little dry (or you know your oven runs cool), pour in an extra 1/4 to 1/2 cup broth or water around the edges.
Cover tightly with foil (or a lid). Bake at 350°F for 1 hour.
Uncover and bake 15 to 20 minutes more, until the sauce is bubbling and the rice is tender. For extra peace of mind, the center of a roll should reach 160°F.
Let rest 10 minutes before serving. Sprinkle with parsley if you like.
6) Serve
Spoon extra sauce over each roll. I love these with a dollop of sour cream and something to drag through the sauce, like rye bread or mashed potatoes.
