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Bring a large pot of salted water to a boil. Carefully place the head of cabbage in the pot and cook for 5-8 minutes or until the outer leaves are soft and pliable. When the leaves come apart, gently peel them off with tongs and set aside to cool. You will need about 12-15 large leaves.
Use a paring knife to trim the thick stalks at the base of the cabbage leaves, making them easier to roll.
Preparing the Filling
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and allow to cool slightly.
In a large bowl, combine the ground beef, ground pork (if using), cooled onion-garlic mixture, cooked rice, beaten egg, paprika, thyme, salt and pepper. Mix everything together until well combined.
Stuffing and Rolling Cabbage
Take one cabbage leaf and place 2-3 tablespoons of the meat filling in the center.
Fold the sides of the cabbage leaf over the filling, then roll from the bottom up, securing the filling inside. Repeat with the remaining cabbage leaves and filling.
Cooking the Stuffed Cabbage
In a large oven-safe skillet or Dutch oven, heat a little olive oil over medium heat. Place the stuffed cabbage rolls seam-side down in the skillet and cook for 2-3 minutes until lightly browned on each side.
Once all the rolls are browned, add 1/2 cup of water or broth to the skillet, cover, and simmer for 30-40 minutes, or until the cabbage is tender and the filling is cooked through.
Prepare the Creamy Dill Sauce