Cut out the core from the center of the cabbage and freeze the cabbage 1 or 2 days before you need it. The night before, defrost the cabbage and keep it in the fridge until you are ready to start cooking.

Cook rice in plenty of water until al dente, about 5-10 minutes after the water starts boiling. Drain and set aside.

Sauté onion and garlic until golden brown, and set aside.

In a medium bowl, combine meat, mayonnaise, carrot, rice, onion mixture, smoked paprika, and season with salt and pepper. Mix until combined.

Carefully peel about 14 cabbage leaves off, starting from the core. Cut out the stem at the bottom of the leaf in a V shape.

Place approximately 1 to 2 full tablespoons of meat mixture onto the wide end of the cabbage leaf. Fold the sides over the meat mixture, then fold the bottom of the leaf over the meat mixture and tuck underneath. Roll to seal.

Repeat this step with all the leaves and meat mixture, and set aside.

Sauté onion in a deep pan until golden brown. Add canned tomatoes and water, and cook for 4 minutes.

Whisk in cream and season with salt and pepper.

Carefully place the rolled cabbage rolls seam side down in the pan and bring to a simmer.

Put the lid on the pan and let it simmer for about 40 minutes, until soft and cooked through. Check from time to time and lower heat if sauce thickens too quickly or add a bit of water if needed.

Cook the last 5-10 minutes without lid to thicken the sauce.

Serve with dill on top and a scoop of sour cream.