Get a large stockpot of water boiling.

Using a sharp knife, carefully cut any remaining stem off the end of your cabbage head. Angling the knife inward, cut a cone of the core out.

If you’re feeling industrious, you can carve away more of the core, but I usually just hack as I go, from here.

Place the cabbage head(s) in the boiling water, and allow to cook for a few minutes. As the outer leaves soften, use a fork or tongs to remove the leaves and transfer to a large bowl.

Eventually, you’ll come to leaves that are still secured to the core.

I usually use a couple tongs to remove the cabbage from the water and cut through more of the core, repeating as necessary.

As this is going on, prepare your filling:

In a large pan, cook your bacon until cooked but not crispy.

Add your ground meat, onion, garlic, and the bay leaves. Continue cooking - breaking up the ground meat as you go - until the meat is browned and cooked through.

Add cauliflower rice and chicken broth to the pan. Continue cooking - stirring frequently - until the liquid is all absorbed/cooked off.

Remove bay leaves. Add chopped parsley and/or dill weed - if you’re using it - stir well. Season with salt and pepper (and caraway seeds, if using) to taste, set aside to cool.

Preheat oven to 350 F, grease two 9 x 12" pans.

Select several large cabbage leaves. I like to cut a “v” in the base (see photos in the post) to remove most of the thickest part of the stem.

On a clean work surface, lay out one prepared cabbage leaf. Scoop some of the rice filling - usually ⅓ to ½ cup, depending on how large the leaf is - in the center of the leaf.

Roll the bottom of the leaf tightly over the filling. As the bottom edge of the leaf starts to roll under the filling, tightly fold both loose side ends of the leaf in, and continue to roll up to the end of the leaf. (See post for photos and video of technique!)

Place cabbage roll seam side down in a pan. Repeat rolling until you’re out of filling.

Whisk together the remaining chicken broth with the Rao’s Marinara, blending until smooth.

Pour half of the thinned marinara over each pan of cabbage rolls, cover tightly with foil.

Bake for 80 minutes.

Remove pans from oven and allow to sit for 10 minutes before uncovering and serving. (If you have the patience!)

Serve hot, with sour cream.