Start by bringing a large pot of water to a rolling boil. Carefully place the whole head of cabbage into the boiling water. Let the cabbage cook for about 3 to 5 minutes, or until the outer leaves become pliable enough to separate. Using tongs, gently pull off the leaves, allowing them to cool on a cutting board. Keep about 1 ½ cups of the cooking water for later use.

In a large skillet over medium heat, warm the olive oil. Once the oil is shimmering, add in the diced onion and minced garlic. Sauté them for about 5 minutes, or until the onion becomes translucent and slightly golden. This step builds the foundation of flavor in the filling. Next, stir in the rinsed long-grain rice and cook for an additional minute, allowing any remaining moisture to evaporate. Remove the skillet from heat and let the mixture cool for about 5 minutes.

In a large mixing bowl, combine the ground beef and ground pork. Pour in the cooled rice and onion mixture, along with the beaten egg. Add in the smoked paprika and dried dill for an extra layer of flavor. Use your hands (get in there!) to mix everything thoroughly until well combined.

Now comes the fun part! Take a cabbage leaf and place about a golf ball-sized amount of the meat mixture at the base of the leaf, right where the ribbed end is. Carefully roll the leaf over the filling, tucking in the sides as you go to secure the stuffing. Repeat this with the remaining meat mixture and cabbage leaves. Don’t worry if some leaves tear; they can still be rolled!

In your slow cooker, lay the cabbage rolls seam-side down. Pour the can of diced tomatoes over the rolls, making sure they are well covered. If you like a bit more sauciness, add the reserved cooking water on top. Set your slow cooker to High for 30 minutes, then switch it to Low and let it cook for about 6 ½ hours, allowing the flavors to deepen and meld.