Begin by carefully coring the head of green cabbage and gently peeling off the leaves. Bring a large pot of salted water to a boil, then submerge the cabbage leaves for 2–3 minutes until they soften and become pliable. Remove them with a slotted spoon or tongs, and set aside on a clean kitchen towel to drain.

Once the leaves have cooled slightly, lay each one flat on a cutting board. Use a sharp knife to trim the thick ribs at the base of each leaf, making sure to do this gently to avoid tearing.

In a spacious mixing bowl, combine the ground beef, rinsed uncooked white rice, finely chopped onion, minced garlic, salt, black pepper, and paprika. Mix well using your hands or a spatula until all ingredients are evenly incorporated.

Take one cabbage leaf at a time and place about 1/4 to 1/3 cup of the meat filling at the base of the leaf. Fold the sides over the filling and roll it up tightly from the bottom to the top.

In a large Dutch oven, spread half a cup of crushed tomatoes evenly across the bottom. Carefully arrange the assembled cabbage rolls snugly in the pot, seam side down.

Pour the remaining crushed tomatoes and the tomato sauce over the rolls, followed by one cup of vegetable broth or water. The sauce should mostly cover the rolls.

Cover the Dutch oven with a lid and bring the sauce to a gentle simmer over medium heat. Once simmering, reduce the heat to low and allow the cabbage rolls to cook for 1.5 to 2 hours.

After cooking, use tongs to gently remove the rolls from the pot, placing them on a serving platter. Spoon some of the delicious tomato sauce over the top and garnish with freshly chopped dill.