Bring a large pot of water to a rolling boil. Carefully add the whole head of green cabbage and boil for 2–3 minutes until the leaves are tender.

Preheat your oven to 350°F (175°C).

In a saucepan, bring water to a boil and add the long grain white rice, cooking it slightly underdone for about 10–12 minutes.

In a large skillet over medium heat, cook lean ground pork or turkey and lean ground beef for about 7–10 minutes until no pink remains. Add onions and garlic, sautéing for an additional 2–3 minutes.

In a large mixing bowl, combine the cooked meat mixture with slightly cooled rice, diced tomatoes, and a beaten egg. Sprinkle in salt, black pepper, and dried dill, mixing well.

In a separate bowl, combine tomato sauce with condensed tomato soup. Spread a thin layer of this sauce in a casserole dish.

Assemble each cabbage leaf with the filling and roll it up tightly. Place seam-side down in the casserole dish.

Pour the remaining sauce generously over the rolls, cover with aluminum foil and bake in the preheated oven for 75-90 minutes.

After baking, let the rolls cool for about 15 minutes before serving.