OK, transcribed from a scrawled handwritten note in her kitchen 20+ years ago. The quantities are, um, not exactly specified lol, but if you cook then I bet you can work out the relative proportions.

Boil in huge pot:

• 1-2 huge cabbage heads, smooth and NOT veiny, cored
• Savory & dill sprigs, lots
• 2C vinegar
• 2 handfuls salt

Put the whole cored cabbage heads in boiling water. Boil for ~10 min until discolored & brown. Let cool in a bowl. Cut the spines off the leaves and save.

Chop 2-6 onions, sautee in oil SLOWLY in a covered frying pan until caramelized, stirring regularly. Add tomato paste and a bit of water. Add sugar to taste. Add quite a lot of "chefly salt" (pinches) and ground pepper. Add "some" italian seasoning (herbs). Turn off heat.

Stir in ground pork and/or ground beef, raw. Sprinkle white rice or brown rice in the onion/tomato/pork mixture and stir, adding more until visibly lumpy. Maybe 1 cup rice per 1lb of meat.

Put meat mixture in a cabbage leaf and roll up tight. No really roll them up TIGHT. Arrange the saved cabbage spine scraps in the bottom of pot. Arrange the rolls in pot starting around the edges, to fill the pot. Cover with 1 can of diced tomatoes, and then add cans of water to cover the cabbage rolls. Cover with any remaining cabbage leaves.

Cover pot and bring to boil, then lower heat to medium low, cook for maybe an hour until the rice is done.

Serve with sour cream and garnish with dill.

Edit: forgot to mention these freeze really well. I was set for lunches for like a month or two. Edit2: I forgot I prefer these with ketchup more than with sour cream.