Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off about 12 large outer leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable but still firm. Drain and set aside to cool.

In a small pot, rinse rice and cook it in 2 cups of water over medium heat until just tender but not mushy (about 15 minutes). Drain any excess water and let cool slightly.

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Add minced garlic, paprika, half teaspoon salt, and pepper; cook for 1 more minute.

In a large bowl, combine ground pork, ground beef, cooked rice, sautéed onions and garlic mixture. Mix thoroughly.

Lay each cabbage leaf flat and trim the thick vein at the base if needed. Place about 3 tablespoons of filling near the stem end, fold the sides over the filling, then roll up tightly.

Preheat oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a large baking dish or Dutch oven. Arrange cabbage rolls seam side down in the dish snugly. Pour the remaining tomato sauce over the rolls. Add chopped dill, bay leaves, and sprinkle remaining salt over. Pour water or broth around the edges to keep moist but avoid washing off the sauce.

Cover dish tightly with foil or lid. Bake in the oven for about 1 hour to 1 hour and 15 minutes until cabbage is tender and filling is cooked through.

Remove bay leaves. Serve hot with a dollop of sour cream if desired.