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["Bring a large pot of salted water to a boil.", "Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf.", "Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 20 leaves.", "Bring 2 cups water to a boil in a 4-qt saucepan.", "Add rice and boil for 10 minutes.", "Drain rice; set aside.", "Heat oil in a 10"" skillet over medium heat.", "Add onions and garlic and cook, stirring, until soft, about 8 minutes.", "Transfer onion mixture to a bowl along with the rice and let cool slightly.", "Add 1 tbsp dill, bread crumbs, paprika, and chile flakes.", "Stir to combine.", "Using your hands, fold in beef and season with salt and pepper; set filling aside.", "Heat oven to 375 degrees F", "Set aside 4 whole cabbage leaves.", "Working with remaining cabbage leaves one at a time, stem each leaf and cut leaf into 4"" square pieces.", "Repeat to make twenty-eight 4"" square pieces.", "Spoon 1 tablespoons of reserved filling onto center of a square.", "Bring up 1 edge of square and roll into a cylinder, tucking in sides.", "Transfer stuffed cabbage to a 6-qt Dutch oven.", "Repeat with remaining leaves and filling, arranging stuffed cabbage in a circular pattern in pot as you go.", "Finely chop any remaining cabbage; set aside.", "Top stuffed cabbage with remaining dill, along with sauerkraut, thyme, bacon, and bay leaves.", "Top with minced cabbage leaves and tomatoes and pour in stock and 1/2 cup water.", "Cover with the reserved whole cabbage leaves.", "Bring to a boil over medium-high heat.", "Cover, transfer to oven, and bake until stuffed cabbage is tender and flavors meld, about 2 hours.", "Let cool slightly before serving."]
