NOTE: This recipe makes 8 cabbage rolls. We're cooking a few extra cabbage leaves just in case we need them—if they tear too much, etc.

Cook the rice and blanch the cabbage leaves

• Cook the rice in a small saucepan for 5 minutes, then drain and set aside.
• Bring a large pot of salted water to a boil. Cut the core out of the cabbage and carefully remove about 12 leaves. (We're making extra in case some of them tear beyond being usable.) I usually just peel back the top of the leaf a little, then lift from the bottom gently until it releases. It's okay if it tears a bit here and there.
• Blanch 2 cabbage leaves at a time for about 2-3 minutes, until they are softened but still bright green. Set aside to cool.

Make the sauce

• Dice the onion finely and divide in two. Grate the carrot on a box grater.
• Put the canned tomatoes in a bowl and crush them by hand. Fill the can halfway with water and swirl around. Set both aside.
• Add 1 tablespoon of the sunflower oil to a large, deep skillet with a lid over medium heat. Add half the diced onion and cook until just beginning to caramelize and brown, 5-8 minutes. Remove from pan and set aside to be used in the cabbage roll stuffing.
• Add the remaining sunflower oil back into the same pan and reduce heat to medium low. Add the grated carrot, remaining diced onion and a pinch of kosher salt and cook, stirring frequently until the vegetables are soft, but not taking on any color. This Ukranian sofrito technique is called smazhennya or zazharka.
• Add the tomato paste and cook, stirring constantly, for one minute.
• Add the crushed tomatoes, reserved water in the can, the bay leaf, and ½ teaspoon of salt. Bring to a low simmer, stirring occasionally for about 5 minutes. Then turn heat off.

Make the filling and form the cabbage rolls

• Combine the ground pork, rice, browned onions, 1 ½ teaspoons of salt and ½ teaspoon of pepper in a large bowl. Use your hands to gently mix all ingredients together until the rice, meat and onions are evenly distributed throughout. Divide the filling into 8 equal parts. (Or more if you want several smaller cabbage rolls.)
• Lay the cabbage leaf so it is curved side up with the thicker stem end toward you. Place ⅛ of the filing at the bottom of the cabbage leaf and gently roll away from you. Fold each side of the leaf toward the center. Continue to roll away from you until the meat filling is entirely encased in the cabbage leaf. Place the cabbage roll in the pan of sauce seam-side down. Continue with remaining cabbage and filling.
• Cover the pan and cook over low heat for 40-50 minutes until the pork is cooked through. Serve immediately with sour cream and fresh dill.