Gently remove the core from a large head of cabbage. Boil the whole cabbage in salted water for about 5-7 minutes, or until the leaves are pliable and tender.

In a mixing bowl, combine cooked rice, ground meat (beef or turkey), chopped onions, and herbs like dill and parsley. Mix well until everything is evenly distributed.

Lay a cabbage leaf on a flat surface and place a generous spoonful of filling at the base. Fold in the sides and roll it up tightly, ensuring no filling escapes.

In a saucepan, mix tomato sauce, diced tomatoes, and seasonings such as garlic powder and paprika. Simmer for about 10 minutes until fragrant and slightly thickened.

Spread a thin layer of sauce on the bottom of your baking dish. Place the stuffed cabbage rolls seam-side down in rows, layering them if needed.

Pour the remaining sauce over the cabbage rolls and cover with foil. Bake in a preheated oven at 350°F for about 45-60 minutes, until heated through and flavors meld beautifully.