Prepare the cabbage: Freeze the cabbages three days before making the recipe. The night before, defrost them in the fridge.

Cook the rice: Boil rice in plenty of water until al dente (about 5 minutes after boiling). Drain and set aside.

Prepare the filling: Heat olive oil in a pan over low heat. Cook onions until tender (7-10 minutes). In a large bowl, mix beef, pork, parsley, onions, carrots, rice, salt, and pepper.

Make the sauce: In a medium bowl, whisk together chicken stock, crushed tomatoes, sour cream, salt, and pepper.

Prepare cabbage leaves: Cut off the bottom of the cabbage and gently separate the leaves. Trim the thick ribs of each leaf.

Assemble the rolls: Place 2 tbsp of filling at the base of a cabbage leaf, roll it up like a burrito, tucking the sides in. Repeat with all leaves (around 30-32 rolls).

Arrange in a casserole dish: Pour 1 cup of sauce at the bottom of a heavy-bottomed casserole dish. Stack half the cabbage rolls, add bay leaves and ⅓ of the sauce, then add the remaining rolls. Pour the rest of the sauce on top.

Bake: Cover with a lid and bake at 350°F (180°C) for 1 hour. Remove the lid and bake for 30 more minutes.

Serve: Enjoy with extra sour cream or crème fraîche and fresh herbs like dill and parsley.