1. Prepare the Cabbage:

   • Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head. Blanch the whole cabbage in boiling water for about 2-3 minutes until the leaves soften. Remove the cabbage and let it cool. Gently peel off the leaves and set aside.

2. Make the Filling:

   • In a large skillet, heat the vegetable oil over medium heat. Sauté the chopped onion and grated carrot until soft, about 5-7 minutes. Add minced garlic and cook for another minute.
   • In a bowl, combine the sautéed vegetables with ground meat, cooked rice, paprika, dill (if using), salt, and pepper. Mix until well combined.

3. Assemble the Golubtsy:

   • Take a cabbage leaf and place a generous spoonful of the filling at the base of the leaf. Fold in the sides and roll it up tightly to enclose the filling. Repeat with the remaining leaves and filling.

4. Prepare the Sauce:

   • In a large baking dish, spread a layer of tomato sauce or crushed tomatoes on the bottom. Place the stuffed cabbage rolls seam side down in the dish. Pour the remaining tomato sauce over the top. If desired, add vinegar for a tangy flavor.

5. Bake:

   • Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for about 1 hour. Remove the foil and bake for an additional 15-20 minutes, until the cabbage is tender and the sauce is bubbly.

6. Serve:

   • Let the golubtsy cool slightly before serving. Garnish with fresh dill if desired. Enjoy with crusty bread or mashed potatoes.

Tips:

• Rice Variations: You can use different types of rice or even quinoa for a healthier twist.
• Vegetarian Option: Substitute the meat with a mixture of lentils, mushrooms, and vegetables for a delicious vegetarian version.
• Storage: Golubtsy can be stored in the refrigerator for up to 3 days and often tastes better the next day as the flavors meld.